For my Butter Sponge cake, I used a baking pan with a removable bottom – the one I would normally use for cheese-cake. This cake is super delicate and I wanted to omit the possibility that I would break it before it cooled completely. I just floured and buttered the pan, put a circle of parchment on the bottom and then floured and buttered the paper. To make my version more decadent, I iced my sponge with chocolate buttercream and then served in on a bed of raspberry sauce. Yum!
A really nice surprise. The taste is very subtle; between a light sponge cake and a dense pound cake with a hint of sweet butter. A perfect slice with the right amount of raspberry sauce saturates the taste buds, setting of the creamy chocolate texture with a great end to any meal.
wow, would you write the forward to my next cookbook? I mean, first cookbook;-)