Butter spongecake (Biscuit au beurre) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- butter
- cake flour
- eggs
- sugar
Accompaniments: Apricot glaze with almonds or glacéed fruits (Glaçage à l'abricot); Chocolate-butter icing (Glaçage au chocolat)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
