রেসিপি

Vanilla Sponge Cake

A super simple vanilla sponge cake great for snacking or for making layered cakes. Learn how to make…

Ingredients

  • 225 g unsalted butter , cut into 8 pieces and softened
  • Wet:
  • 4 large eggs at room temperature
  • 1⁄2 cup / 125 ml milk room temperature
  • 2 tsp vanilla extract
  • Dry:
  • 1 3/4 cups / 265g plain flour (all purpose flour)
  • 1/4 cup cornflour / cornstarch
  • 2 tsp baking powder
  • 1 1/2 cups / 330g  sugar
  • 3/4 tsp salt
  • STRAWBERRIES & CREAM:
  • 2 1/2 cups / 625 ml whipping cream
  • 2 tbsp white sugar
  • 1 tsp vanilla extract
  • 400 g strawberries , halved (1 1/2 punnets)

Instructions

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.

Butter 2 x 20cm / 8″ cake pans (Note 2). Line the base with baking paper.

 Place Wet ingredients in a bowl and whisk to combine.

Place dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.

Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.

Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).

Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.

A skewer inserted into the middle should come out clean but moist.

Cool on cooling rack for at least 15 minutes then remove cake from pan.

FROSTING / DECORATING WITH STRAWBERRIES & CREAM:

Optional: Use a serrated knife to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.

Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.

Place a cake on a serving platter. Spread a thin layer of cream over the top.

Cover with strawberries, cut side down.

Top with 1/3 of the cream.

Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.

Decorate with remaining strawberries, as desired.

Previous ArticleNext Article