Layered Sponge & Butter Cream Cake

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American Sponge Cake:

6 large eggs, separated

200g granulated white sugar

1 teaspoon vanilla extract

1 tablespoon water

Zest of 1 medium lemon

100g sifted cake flour

¾ teaspoon cream of tartar

Whipped Cream:

240ml heavy whipping cream

½ teaspoon vanilla extract

15g granulated white sugar

(Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites drying out.)

Butter Cream Icing: (3cups)

½ cup solid vegetable shortening

1.2 cup butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar (approx. 1lb)

2 tablespoons milk


  1. Preheat oven to 180°C, prepare a Baker’s Secret non-stick 10” round cake pan.
  2. Separate the eggs while they are still cold. Leave the egg yolk and whites at room temperature for 30mins before use. Cover them with plastic wrap to prevent from drying out.
  3. Mix cake flour with 50g of granulated white sugar.
  4. Place 100g of granulated white sugar in a Pyrex 1.5L Mixing Bowl, add in the egg yolks and beat with an electrical mixer on high speed for about 5 mins, or until the mixture is thick, fluffy and lightly coloured. Add in vanilla extract, water, and lemon zest. Sift the flour/sugar mixture (prepared in step 3) over the batter but do not fold in.
  5. In a clean Pyrex 2.5L Mixing Bowl, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add in the remaining 50g of granulated white sugar and continue to beat until the egg whites are shiny and stiff peaks form.
  6. Gently fold a little of the egg whites into the batter (prepared in step 4) to lightened it, and then add the rest of the egg whites, folding just until incorporated. Do not over mix or you will deflate the batter.
  7. Pour the batter into the Baker’s Secret Cake pan, evenly spreading the cake batter with spatula.
  8. Bake in the preheated oven for 30 -35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and immediately invert cake into a greased cooling rack.
  9. Sliced cooled cake in thirds, apply icing between each layer. Ice the exterior of the cake and topped with your favorite candies.