Here's a simple yet delicious recipe for a vanilla sponge cake, which serves as a great base for various frostings and decorations:
Vanilla Sponge Cake
Ingredients:
For the Cake:
200g (1 3/4 cups) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
113g (1/2 cup) unsalted butter, room temperature
200g (1 cup) granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
120ml (1/2 cup) milk, room temperature
For a Simple Buttercream Frosting (optional):
113g (1/2 cup) unsalted butter, room temperature
240g (2 cups) powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk or cream, as needed for consistency
Equipment:
2 round cake pans (8 or 9 inches)
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack
Cake stand or plate for assembly
Instructions:
Cake:
Preheat Oven & Prepare Pans:
Preheat your oven to 175°C (350°F). Grease and flour the cake pans or line them with parchment paper.
Sift Dry Ingredients:
In a bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, using an electric mixer, beat the butter until smooth. Add sugar gradually, beating until the mixture is light and fluffy, about 3 minutes.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.
Combine Wet and Dry:
Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour. Mix just until combined after each addition to avoid overmixing.
Bake:
Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
Frosting (if using):
Beat Butter:
Beat the butter until creamy.
Add Sugar and Flavorings:
Gradually sift in the powdered sugar while beating. Once incorporated, add vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
Assembly:
Once the cakes are completely cool, place one layer on your
cake stand or plate. Spread a layer of frosting (or your choice of filling) on top. Place the second layer on top and frost the top and sides of the cake. Decorate as desired.
Tips:
For a moister cake, you can add a tablespoon of oil or an extra egg yolk to the batter.
If you prefer, you can flavor the cake with lemon zest, cocoa powder, or almond extract by adjusting the vanilla extract amount.
Always let your ingredients come to room temperature for a smoother batter and better rise.
Enjoy your baking! This cake is perfect for celebrations or just because you deserve something sweet.
https://youtu.be/dH6HDolxCxE?si=I8BTx5SS5b9WcZrf
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