This is a very nice cake, simple, delicious … just enough sweetness. For me, I love to enjoy it plain with a fresh cup of brewed coffee because it isn’t so overpowering in flavor that the coffee takes a back seat. Rather they both share the stage where each compliments the other. Very nice.

And, in addition to being delectable as a stand alone cake you can also use it instead of biscuits if you want to bring your Strawberry Shortcake up a notch or two. And this is especially true if you typically use an instant biscuit or (gasp) some of those shortcake things with the divot on top that are mass produced and sold in the supermarkets. .. “Step away from these biscuit-things and get into your kitchen”. … Anyway, here we go..

Shopping List (what I used is listed, non-organic counterparts will work fine as well):

  • Butter: Organic – 4 tablespoons
  • Eggs: Organic – 4 (this is what the recipe calls for but have some extra on hand in case you have separation issues (separating the whites from the yokes that is)
  • Flour: Organic Cake Flour, Unbleached – 1 1/4 cups
  • Salt: Unrefined Sea Salt – Pinch
  • Sugar: Unrefined Granulated – 2/3 Cup + 2 tablespoons
  • Vanilla Extract: Organic – 2 teaspoons

Equipment List:

  • Bowls for separating the eggs: Clean (totally free of grease) and Dry. Three required. The bowl for the yokes should be a good sized hand mixing bowl (other ingredients will be added), the bowl for the egg whites should be your hand whisking or electric mixer bowl (if you’re using an electric mixer to whisk the egg whites)An Electric Mixer Being Used To Whisk Egg Whites and the third bowl is a “holding bowl” used to inspect a just separated egg white for any traces of yoke (explanation below)
  • Mixer with whisk attachment or of course, a whisk
  • Pan- 10″ round x 2″ deep
  • Whisk for the Egg Yokes
  • Spatula: Rubber


  • Set oven rack in the middle position and preheat oven to 350F
  • Butter the bake pan all around
  • Dust the bake pan with flour, set aside
  • Measure out 4 tablespoons of butter, place in saucepan and set aside for later (do not put on the heat at this time)
  • Measure out 2/3 Cups of Granulated Sugar, set aside
  • Measure out 2 teaspoons of Vanilla Extract, set aside
  • Measure out 2 tablespoons of Granulated Sugar, set asideOrganic Sugar
  • Measure out 1 1/4 cups of Flour, set aside
  • Separate 4 Eggs using the three bowls. Capture the white in bowl#1, toss the Yoke in bowl#2. If the White is clean with no bits of Yoke transfer to bowl#3 this is your bowl for holding the Egg Whites that will be whisked (this should be the electric mixing bowl if you are using a mixer to whisk the Egg Whites). Toss any Egg Whites that have been contaminated with Yoke and try again. The Egg Whites do not mount as well if there is any Yoke, Moisture or Greasy Residues. At the end of this operation you should have a bowl with 4 Egg Yokes and a bowl with 4 clean (Yoke-Free) Egg Whites

The Recipe:

  • Take the saucepan with the 4 tablespoons of Butter and put on a medium heat. Melt the Butter and be careful that it doesn’t brown. Once melted. Remove from the heat and set aside to coolMelting Butter
  • Whisk the Egg Yokes and gradually add the 2/3 cups of Granulated Sugar and then add the 2 teaspoons of Vanilla Extract. The result will be a thick Yoke mixture that forms a ribbon on the whisk. Don’t worry too much about this just make sure everything is whisked together nicely
  • Add a pinch of Salt into the Egg Whites and using either a hand whisk or an electric mixer with a whisk attachment whip the Egg Whites until “soft peaks are formed”. Gradually add in the 2 tablespoons of Granulated Sugar and continue to whisk “until stiff peaks are formed” Whisked Egg Whites
  • Using the rubber spatula scoop out about 1/4 of the peaked Egg Whites and add to the Yoke and Sugar mixture
  • Place about 1/4 of the Flour into a sifter and sift into the Yoke and Sugar mixture
  • Using the rubber spatula gently fold the ingredients together. Be gentle on the egg whites. Don’t over-mix, if anything slightly under-mix at this point
  • Now scoop out 1/3 of the the egg whites and add to the yoke mixture
  • Sift in 1/3 of the flour you have left into the yoke mixture
  • Gently Fold in (being a nudge here, be gentle, don’t over-mix but most importantly don’t stress & have fun (you’re doing fine)
  • Repeat adding 1/2 of the remaining Egg Whites and Flour (sifted). Fold ingredients together Folding in the Ingredients
  • Add the remaining Eggs Whites and Flour(sifted). Fold In
  • Add half of the Butter you had previously put aside (this should be just a little warm at this point). Fold in
  • Add the remaining Butter and fold in (but if you can leave out the white residue you’ll see in the saucepan)
  • Pour/coax the folded Batter into the baking pan Pouring the Batter into the Cake Pan
  • Gently spread out by tilting the pan and using your rubber spatula to spread it out
  • Place pan with cake mixture into the preheated oven
  • Bake for 30-35 min. A knife inserted should come out Batter-Free when done
  • Remove the baked Cake and let it cool a bit in the pan for about 8 minutes Biscuit Au Beurre (Butter Spongecake) After Baking
  • Run a knife on the sides of the pan (be gentle if you’re using a Teflon Coated Pan)
  • Put a cooling rack on top of the Cake and flip over. If the Cake doesn’t come free just tap the bottom of the baking pan to help it along
  • Place another cooling rack on the now exposed bottom of the Cake and flip. Remove the cooling rack from the top and let cool.

There you have it. The first time might be a little stressful because you’re using folded Egg Whites instead of Baking Powder as the leavening agent but by the second time you’ll really begin to like this method. .. Now, you can have this cake as is, add a topping (Julia recommends Powdered Sugar, Apricot Glaze, Butter Cream or Chocolate Icing) or use it to create the Ultimate Strawberry Shortcake. Srawberry Shortcake Made With Butter Spongecake www.organictestkitchen.comNote that this cake freezes extremely well. … When I make Strawberry Shortcakes with it I’ll generally bake the cake ahead, cool well, and then wrap tightly with plastic wrap and freeze until the morning of the big day.

This is simple goodness that unfortunately the packaged cake crowd will never really know. I love to relax after dinner with a cup of French Roast or an Espresso and a piece or two of this cake. Slow, relaxing, all natural enjoyment. Hope you find this simple pleasure as well.