Browned Butter Sponge Cake
The weather has gone pretty nasty here in California. After 3 years living in severe drought, we finally got rain and it just did not stop. While I’m thankful that it finally rained, but I’m also concerned with weeds that started crawling in into our backyard. Just a month ago, my husband spotted tiny weeds that started creeping in in-between pavers. Too bad we won’t able to do anything and have to wait until the rain stops completely before we can start re-sanding the pavers. So the best approach right now is just to pull those tiny weeds and hoping they’re gone. As if they did not listen to our wish, I spotted them growing back again after a month, so there I was… pulling weeds in between tiny raindrops. Making this Browned Butter Sponge Cake seemed like a welcome break for all that yard work!
There are two things I normally do on rainy days:
- Curling under a blanket with movies and hot chocolate on the side
And most of the time I go with the latter. I like baking when it’s quiet so no one knew when I eat that freshly baked cookies. Hence, late-night baking is always fun, therapeutic, and fattening because I can’t wait for the next morning to grab a bite. Speaking of baking, I made this famous Indonesian layer cake last week. This layer cake is super good that you don’t want to know how many eggs I used for this cake. But to make you less curious, I’m going to share it anyway. I used *drumrolls, please* 30 egg yolks for this cake. Yes, thirty and it’s only for an 8-inch cake. Took me a while to crack those eggs and I had to make sure I was not messing up the recipe as there would be no second try. We normally have this cake for a special occasion like birthdays, wedding, or just because.
And you can guess how many egg whites I ended up with. A LOT! I learned this trick from Lindsay of Love and Olive Oil where she stores her extra egg whites in a ziplock bag and freeze it. And I’ve been doing that so when it comes to baking, I have it all ready for use.
This Browned Butter Sponge Cake is not complicated. I like the smell of brown butter in this cake; however if you’re not a fan, you can simply melt the butter. Bonus point: you don’t need to wait for room temperature butter and can bake this cake right away.
Another bonus point: I’m adding a video in this post. One thing I learned when I made this video… it’s hard to videotape yourself! My videographer aka my husband was down with flu and I asked him to take a rest so I relied heavily on my tripod. And I’m so glad for this Hamilton Beach Orbital Stand Mixer because my hands were too full already. I like this mixer because as a family of two, you don’t need a big capacity mixer and this 3.5 quart size is perfect. Plus, it is light compared to other mixer and the mixing head rotates completely inside the bowl and gives you a higher-quality, thorough mix. I hope this video helps you to see how easy to bake a sponge cake and since I like you so much, there’s a giveaway happening just below the recipe. Grab your chance to win this Hamilton Beach Orbital Stand Mixer to first winner or Hamilton Beach 6 speed Hand Mixer to second winner, and good luck!
- 300gr egg whites
- 200gr unsalted butter
- 200gr sugar
- 200gr a.p. flour
- 1sdt baking powder
- 2 tbs Nutella, melted in a microwave for 15-20 second
- Preheat the oven to 350F.
- In a mixer, whisk the egg whites and baking powder until soft peak.
- Add the sugar and whisk until hard peak.
- Meanwhile, simply start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam.
- Using a spatula, take half portion of the egg white and fold it to flour. Mix it well and return it back to the rest of egg white mixture. Mix well.
- Add melted butter and continue whisking until well combine.
- Pour batter into prepared pan. If you use jelly roll pan, line it with buttered foil or buttered parchment paper.
- Add melted Nutella and make a swirl effect.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Hamilton Beach Mixers Giveaway
Disclaimer: I was given a Hamilton Beach Orbital Stand Mixer and the folks at Hamilton Beach are just nice enough to give another Orbital Stand Mixer as giveaway prize. As always, all opinions are 100% mine.