White Sponge Cake with Buttercream Frosting

White Sponge Cake with Buttercream Frosting

Happy Anniversary Amma & Acha....

Rasmi Viju


  1. 3 egg
  2. 1 Cup Sugar powdered
  3. 1 Cup All-purpose flour
  4. 1 Teaspoon vanilla essence
  5. 1 Cup milk
  6. 1 Teaspoon Baking powder
  7. 1/4 Teaspoon salt
  8. 30 Grams butter
  10. 1/2 Cup butter
  11. 2 1/4 Cups icing Sugar
  12. 2 Teaspoons vanilla essence
  13. pink color
  14. color balls
  15. 2 Tablespoons milk


120 mins
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    Preheat oven to 180 C. Prepare 2 8" pans with parchment paper and set aside. Sift together flour,salt and baking powder, set aside.(ALL THE INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.)

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    Separate the egg whites from the yolks.Whisk the egg white at a high speed of a mixer until foamy, then gradually add sugarand continue to beat until a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage.

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    In a saucepan, heat milk and butter on low heat just until butter is melted.Blend in the flour in three batches into the egg mixture using minimum speed.Add the vanilla and mix.

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    Then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorporated. Pour mixture into prepared pan.

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    Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

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    Butter-cream Frosting Beat the butter in a large bowl with electric mixer until soft. Gradually add icing sugar and vanilla essence and one tablespoon of the milk and beat the mixture until creamy and smooth.

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    Beat in the milk, if necessary, to loosen the mixture.Stir in the food coloring until well combined.Slice the cake into 2 layers. Spread the cream over the bottom layer,then place the top layer over and cover the cake with most of the remaining cream.

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    Use the rest of cream to decorate the top around the cake.Chill for a few hour before slicing and serve.

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