Special Butter Cream Sponge Cake Recipe
This Indonesian special cake (kue tart spesial) is a tender sponge layer cake topped with silky butter cream frosting, perfect for celebrations. What makes it special is the combination of whipped whole eggs and yolks creating an exceptionally light, airy crumb, while the dual-butter cream (white and golden butter) adds richness and subtle flavor depth. The cake features delicate vanilla notes, a tender crumb structure, and a smooth, spreadable frosting. Key textures include the light, fluffy sponge interior and creamy frosting exterior. This recipe suits home bakers comfortable with whipping techniques and butter cream work. Serve it at birthdays, anniversaries, or special gatherings. This version stands out for its traditional Indonesian approach using both types of butter and sweetened condensed milk in the frosting, creating a richer, more decadent finish than standard butter cakes while maintaining the classic sponge structure.
Ingredients
- 6 eggs, whole
- 10 egg yolks
- 1 cup granulated sugar
- 1 ¾ cups flour, wheat
- ¼ cups milk powder
- 14 tbsp margarine, melted
- 1 teaspoon cake emulsifiercornstarch1:1binding
slightly less stable emulsion but acceptable
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder
- 35 tbsp white butter, for frosting
- 35 tbsp golden butter, for frosting
- 1 cup powdered sugar
- 1 can sweetened condensed milk
Instructions
- 1
Prepare a 9 ½" round pan, 2 ¾" height: brush with margarine, line with parchment paper, brush again, dust with flour, and set aside.
- 2
Preheat oven to 375°F.
- 3
Combine flour, milk powder, baking powder, and vanilla powder in a bowl, mix well, sift, and set aside.
- 4
Whip eggs, cake emulsifier, and granulated sugar until pale, fluffy, and tripled in volume.
- 5
Fold in flour mixture and melted margarine alternately in batches, stirring until just combined.
- 6
Pour batter into prepared pan and bake for 45 minutes until a toothpick comes out clean. Remove and cool completely.
- 7
For butter cream: whip white butter, golden butter, and powdered sugar until soft, pale, and light.
- 8
Add sweetened condensed milk while continuing to whip until smooth and fluffy.
- 9
Unmold the cooled cake, spread butter cream on surface, smoothing with a spatula dipped in warm water for a sleek finish.
- 10
Decorate as desired and serve.
Tips
Whip eggs and sugar on high speed for 8-10 minutes until pale ribbons form and volume triples. Under-whipping collapses the cake; proper aeration is essential for the signature light crumb.
Fold dry ingredients and margarine alternately in 3-4 batches using a spatula with gentle, swift strokes. Overmixing deflates the batter and toughens the cake irreversibly.
Warm the spatula in hot water and wipe between each stroke when frosting. This melts the butter cream slightly, creating a glossy, professional finish without crumbs.
Good to Know
Room temperature in an airtight container for up to 2 days; refrigerate for 5 days. Frosting softens slightly at room temperature.
Bake the cake layer up to 1 day ahead, wrap unfrosted, and refrigerate. Frost no more than 4 hours before serving for best appearance.
Serve at room temperature or chilled. Pairs well with tea, coffee, or milk. Ideal for afternoon celebrations or dessert buffets.
Common Mistakes
Under-whip the egg mixture to avoid a dense, heavy cake that collapses during baking.
Over-fold the batter to avoid deflating the air and losing the signature light crumb.
Apply frosting to a warm cake to avoid melting and separating the butter cream.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this cake without cake emulsifier?
Yes, substitute with cornstarch at a 1:1 ratio. The emulsion will be slightly less stable, but the cake will still rise properly. Cornstarch aids binding and moisture retention, though the texture may be marginally less silky.
What if I don't have both white and golden butter for the frosting?
Use 1000 grams of whichever butter you have. The frosting will work identically; you'll simply lose the subtle flavor depth. Golden butter alone produces a richer taste; white butter alone yields a milder, cleaner vanilla flavor.
How long does this frosted cake keep at room temperature?
Butter cream frosting softens in warm climates. Store in a cool room for up to 8 hours maximum. Beyond that, refrigerate in an airtight container for up to 5 days. Always bring to room temperature 30 minutes before serving for optimal texture.