Butter Sponge Cake

Ingredients

Cooked dough:
• 5 tbsp butter
• 8 tbsp milk
• 4 tbsp sugar

Egg yolks:
• 4 egg yolks
• 12 tbsp cake flour (14 Tbsp of flour add 2 Tbsp of Cornstarch)
• 1/2 tsp sea salt

Egg whites:
• 4 egg whites
• 1/2 tsp cream of tartar
• 8 tbsp sugar

You will need two 6-inch round baking pan or 1lb loaf tin. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) In a saucepan, heat the butter over low heat, add milk and sugar, stir until melted. Turn off the heat, add the egg yolks one at a time and and beat for 5 seconds, add a pinch of sea salt and sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Strain the batter for extra smooth, and folding the egg whites into a smooth batter, and mix until incorporated.

4) Pour the mixture into the two, 6-inch prepared tin with baking parchment and use a spatula and smooth the surface.

5) Use a large baking pan for a hot water bath and Preheat the oven to 130°C and Bake for 40 minutes. Leave to cool at least 15 minutes, and remove from the oven.

6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.