Rich Butter Sponge

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very rich sponge cake, smoother and lighter than a Victoria sandwich mixture, excellent for strawberry shortcake or to cut in small squares to be iced and decorated.


  • 3 large eggs
  • 4 oz. (120 g.) caster sugar


Whisk the eggs and sugar in a basin over a saucepan of hot water for about 10 minutes. They should be thick and smooth, the eggs being partly cooked, but of course they must never boil. The water should not cool, but should be kept a little below boiling point throughout. Clarify the butter and add to the eggs with the sieved flour and cornflour, folding in very lightly. Pour into a shallow bak