Buttermilk Sponge Cake
There are few recipes as versatile as a great sponge cake to have in your recipe collection.  It can be used with so many different combinations of fillings, frostings, and toppings that the possibilities are deliciously endless. During the summer, I love to spoon syrupy fresh berries and Chantilly cream on top of the layers. With a bit of pastry cream and chocolate ganache, I can make a Boston Cream Pie that delights my entire family. When a birthday celebration takes place at our family table, a homemade cake is always part of that celebration, and this recipe is now the most requested cake.
Last year, I set about to create a sponge cake recipe to be my go to recipe. While I had several cake recipes in my ever growing tower of baking recipes, there wasn’t a clear favorite. They were all delicious and relatively simple to make, but I wanted one that was extraordinary.
It was my hope that the new recipe would be easy to make and use ingredients that I always keep on hand. I also wanted the cake to be so delicious and adaptable that I would turn to it time and time again without ever tiring of baking it or eating it. I didn’t expect my cake recipe experiment to be easy or end quickly and it turns out that I was right on both counts.
I tried so many recipes that my family started to dread hearing that I was making another sponge cake. A few were too dense and pound cake like; some were too sweet while others weren’t sweet enough. I kept tinkering, making small adjustments as I went. Most of the adjustments made changes that weren’t very noticeable in the baked cake. Then I had a breakthrough.
One day, for no particular reason, I had the idea to us buttermilk instead of the. I like to bake with buttermilk and it stood to reason that the buttermilk might create the tender texture I was hoping for. If nothing else, I thought that it would lighten up the cake by adding a bit of acidity that would increase the rising effects of the baking powder.
As soon as I saw the baked cakes, I was certain that the buttermilk had delivered on the fluffier texture I had been trying for. These buttermilk cakes were taller and more evenly risen than my previous versions. They had a nice flat top which would make them better for stacking evenly.
I couldn’t wait to taste the cakes after they had a chance to cool. I cut into the first cake layer and discovered that the interior of the cake was indeed perfect. It was everything a sponge cake should be: light and airy with enough structure to hold up to fillings, frostings, and toppings. It tasted delicious; not too sweet, but sweet enough. I knew that it would be delicious on its own or with fresh fruit, frosting, or whipped cream.
Since then, I have tested this recipe many times, working to get the timing and proportions just right. I’m happy to report that this recipe has turned out a dozen cakes beautifully since I last made a change to the recipe. I can’t wait to continue finishing it with different toppings and as the base for the old fashioned cake preparations we enjoy here at the farmhouse. I have already tried to transform this recipe into a coconut cake and the first attempt was delicious.
Luckily, this cake is so delicious that my family is happy to help me taste test the new combinations of fillings, frostings, and additions. They see sponge cake on the counter in the Farmhouse Kitchen and eagerly ask what’s new and different about this one before moving on to the next logical question: “Can I have a slice?”
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Buttermilk Sponge Cake
Ingredients
- 4 large eggs
- ½ cup granulated sugar
- 1 2/3 cup All-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 cup granulated sugar
- 3 ounces (6 Tablespoons) neutral tasting oil (I use safflower oil)
- 2 teaspoons vanilla extract
- 1 cup buttermilk or soured milk (instructions for soured milk are below)
For Finishing with honeyed strawberries and Chantilly cream (Optional)
- 1 – 2 pints fresh berries , washed, cleaned, and sliced
- 1 – 2 Tablespoons honey
- 1 1/2 cups whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° Fahrenheit. Position the oven racks in the top and bottom third of the oven.
- While most recipes call for lining cake pans with baking spray and flour, I use my homemade pan release spread and granulated sugar. I prefer the light flavor and pretty appearance that the sugar imparts to the exterior of the cake over the look and taste of the floury film often left behind by a pan coated with flour. You can prepare your cake pans using your preferred method.
Prepare two 9 inch cake pans:
- Brush the bottom and sides of the pan with homemade magic pan release spread.
- Add a piece of parchment paper cut to cover the bottom of the pan.
- Brush the parchment paper with a thin layer of the homemade magic pan release spread.
- Cover the entire surface of the pan and parchment with a coating of granulated sugar.
Prepare the Batter
- If you are using soured milk instead of commercial buttermilk, prepare the milk. Add one cup of milk to a mixing cup or glass. Remove 1 Tablespoon of the milk and replace it with 1 Tablespoon of vinegar. You can use white or apple cider vinegar with equally good results. Allow the milk and vinegar mixture to rest at room temperature while you prepare the batter.
- Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
- Separate the eggs, placing the whites in the prepared mixing bowl. Beat the egg whites on high speed until they become frothy, approximately one minute. Continue beating while adding the ½ cup of granulated sugar one Tablespoon at a time. The egg whites will become white and creamy, resembling marshmallow cream. Continue to beat at high speed until the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready to use. Transfer the whipped meringue to a medium bowl. Set aside as you prepare the rest of the batter.
- In a medium bowl, combine the flour, cornstarch, salt, and baking powder. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
- Add the egg yolks, 1 cup of granulated sugar, oil, and vanilla to the empty mixing bowl. Beat at medium speed for approximately 1 minute or until the mixture is smooth and satiny.
- Add the buttermilk or soured milk to the bowl. Mix slowly to combine. Add the dry ingredients in one addition. Mix slowly and briefly just to combine. Increase the speed to medium and beat the egg yolk mixture for 60 seconds to incorporate air. The mixture will be quite thick. Don’t be alarmed; the meringue will lighten the final batter.
- Remove the bowl from the mixer. Using a spatula, add about a third of the meringue to the bowl and stir to combine. This will help to lighten the egg yolk mixture. Transfer the remaining meringue to the bowl and gently fold into the cake batter. Continue folding until the mixture is smooth and even.
- Transfer the batter to the prepared pie pans, dividing equally among them. Transfer the pie pans to the preheated oven. Bake for 25-30 minutes, rotating halfway through the baking time. The cakes are done when the tops are lightly browned and a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.
- Remove the cakes from the oven to a wire rack to cool. After 15 minutes, use an offset spatula or small knife to loosen the cakes from side of the pans. Turn each cake out on to the wire rack to cool completely.
- Allow the cakes to cool completely before adding your favorite frosting or topping. This cake is also delicious served with a dusting of powdered sugar or cinnamon sugar.
To Finish the Cake with Honeyed Strawberries and Chantilly Cream (Optional)
- Toss the clean, sliced strawberries with the honey and allow to sit at room temperature for 30 minutes to allow the berries to become syrupy. Make a batch of Chantilly cream by whipping the cream with the powdered sugar and vanilla. It will come together quickly and hold up well on your assembled cake for days. Spoon half of the berries on top of the bottom layer before adding half of the Chantilly cream. Place the second layer on top and repeat. The assembled cake will keep for several days in the refrigerator.
Notes
www.1840farm.com/cake-flour/ How to Make Your Own Magic Baking Pan Release Spread:
www.1840farm.com/baking-pan-release-spread/ The Secret to Making Meringue:
www.1840farm.com/meringue/
Please send me a soft fluffy receipe for a vanilla cake
You’ll find all of my favorite cake recipes gathered together right here: http://1840farm.com/cake/ with Buttermilk Sponge Cake, Quick Buttermilk Cake, and Daffodil Cake near the top of the list for you to consider.
Hey, I made your b’ milk cake! It rose nicely, which is amazing because I used gluten-free flour. But the sugar/flour must be perfect!! Thank you for this recipe, I know you worked on it. I’ll serve it tonight with sweetened nectarines and a lovely 40%fat heavy whip. A good vanilla and maybe a little dr okter whip stabilizer. Its my husbands birthday!
I am so glad that it baked up well for you! I hope that your family will enjoy the cake as much as mine does. I’m sending birthday wishes from the farmhouse to your house!