Old-School Buttercream Cake

Desserts
Oven
Vegetarian

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

4

A classic Singapore sponge cake, which brings back childhood memories  with it’s light, fluffy, sponge cake and buttercream frosting. A two-layer cake traditionally found in bakeries under our void decks, featuring vibrant colours and sometimes, a sweet jam filling.

Perfect for birthdays, afternoon tea, or whenever you’re craving a simple yet delicious homemade cake. This easy buttercream cake recipe delivers that familiar taste many of us grew up loving 😌

 

Note:

  • Remember to use the J-fold method so that your cake mixture is smooth and airy
  • Have fun when decorating and playing around with flavour combinations! This lowkey healed my inner child 😌

Ingredients

Adjust Servings
US / Metric

Sponge cake

0.00
g
g
Cake flour
0.00
g
g
Cake flour
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
tsp
tsp
Baking powder
0.00
tsp
tsp
Baking powder
Pinch of salt
Pinch of salt
0.00
Egg
0.00
Egg
0.00
tbsp
tbsp
Oil
0.00
tbsp
tbsp
Oil
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
tsp
tsp
Vanilla extract
0.00
tsp
tsp
Vanilla extract

Buttercream frosting

0.00
g
g
Egg white
0.00
g
g
Egg white
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
g
g
Butter, cold & cubed
0.00
g
g
Butter, cold & cubed
Pinch of salt
Pinch of salt
(optional) Colouring & flavouring
(optional) Colouring & flavouring

Steps

1

For the sponge cake, preheat the oven to 160°C. Line a baking tin with parchment paper or butter.
For the sponge cake, preheat the oven to 160°C. Line a baking tin with parchment paper or butter.
Mark as completed

2

Sift together, cake flour, cornstarch, baking powder, and a pinch of salt. This is your dry mixture.
Sift together, cake flour, cornstarch, baking powder, and a pinch of salt. This is your dry mixture.
Mark as completed

3

To prepare the meringue, separate the egg yolk and the whites.
To prepare the meringue, separate the egg yolk and the whites.
Mark as completed

4

In a large mixing bowl, beat the egg whites with sugar in three parts until soft peaks form. Set aside.
In a large mixing bowl, beat the egg whites with sugar in three parts until soft peaks form. Set aside.
Mark as completed

5

In a separate bowl. whisk the egg yolks with oil and a splash of vanilla extract. This is your yolk mixture.
In a separate bowl. whisk the egg yolks with oil and a splash of vanilla extract. This is your yolk mixture.
Mark as completed

6

Time to combine! Fold dry mixture into yolk mixture in three parts.
Time to combine! Fold dry mixture into yolk mixture in three parts.
Mark as completed

7

Gently fold in the meringue.
Gently fold in the meringue.
Mark as completed

8

Pour batter into the baking tin and bake for 10-15 minutes. Using a skewer or toothpick to check doneness.
Pour batter into the baking tin and bake for 10-15 minutes. Using a skewer or toothpick to check doneness.
Mark as completed

9

While it's baking, prepare the buttercream.
While it's baking, prepare the buttercream.
Mark as completed

10

Whisk egg whites and sugar in a double-boiler until mixture reaches 70°C.
Whisk egg whites and sugar in a double-boiler until mixture reaches 70°C.
Mark as completed

11

Remove from heat and beat until stiff peaks form.
Remove from heat and beat until stiff peaks form.
Mark as completed

12

Beat in cold cubed butter, one cube at a time, until smooth. (It may curdle at first - but trust the process and keep going!)
Beat in cold cubed butter, one cube at a time, until smooth. (It may curdle at first - but trust the process and keep going!)
Mark as completed

13

(optional) Fold in flavouring or colouring of your choice.
(optional) Fold in flavouring or colouring of your choice.
Mark as completed

14

Place in piping bags for decorating.
Place in piping bags for decorating.
Mark as completed

15

To assemble and finish, allow the the cake cool down or chill in the fridge beforehand.
To assemble and finish, allow the the cake cool down or chill in the fridge beforehand.
Mark as completed

16

Cut the cake in half, then cut into your desired size.
Cut the cake in half, then cut into your desired size.
Mark as completed

17

Decorate as you wish!
Decorate as you wish!
Mark as completed

18

Chill at least 4 hours before serving.
Chill at least 4 hours before serving.
Mark as completed

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