Recipe: Yummy White Sponge Cake with Buttercream Frosting

White Sponge Cake with Buttercream Frosting. Keyword: birthday cake, cake with egg whites, fluffy white cake, pure white cake, white cake recipe. Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake. This light and fluffy Vanilla Sponge Cake with Mascarpone Frosting is elegant and simple, and the cake itself is dairy-free. Butter cakes inherently have more flavor than sponge cakes due unsurprisingly to the presence of butter.

We made white cakes and buttercream frosting today. Despite the name, there is no cream in a buttercream. I've never made a true buttercream before, where boiling sugar is added to. You can have White Sponge Cake with Buttercream Frosting using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of White Sponge Cake with Buttercream Frosting

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

Basic White Two-Layer Cake and White Buttercream Frosting. This is hands-down the best made-from-scratch white cake recipe I have ever tried! A classic Victoria sponge with white chocolate buttercream is a lovely little twist on a traditional recipe. The chocolate adds a lovely extra flavour.

White Sponge Cake with Buttercream Frosting instructions

1. 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.).
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. Use the rest of cream to decorate the top around the cake.Chill for a few hour before slicing and serve..

Top tip: Tin sizes matter as the cake will cook at a different rate in a different-sized tin - and there's nothing worse than dry sponge! White Sugar Sponge Cake is sweet with a slight tang, pillowy soft and wonderfully spongy from the vertical striations, also called honeycombs, throughout the cake. Avoid steaming the cake with high heat. This will cause the cake to swell and then contract, causing a wrinkly cake. See more ideas about Cupcake cakes, Buttercream frosting, Frosting recipes.