How to Make A Foolproof Vanilla Sponge Cake
A basic vanilla sponge cake is a must in any cake maker’s repertoire. Some people may also know this cake as a “hot milk sponge cake”.
Whatever you like to call it, this cake is a very light and delicate cake. It has great versatility as you can use an array of different fillings and icings with this particular sponge cake.
It is important that you do not take the eggs directly from the fridge when making this cake. You should leave them out in room temperature for at least 3 hours. Alternatively, you can do as Gretchen at Gretchen’s Bakery does, and heat the eggs over a double boiler.
The secret to ensuring that your cake rises nicely and gets a nice a fluffy texture, is in the mixing of the eggs and sugar together until it reaches the ribbon stage.
To make 2 x 8 inch (20 cm) layers you will need the following ingredients:
- Eggs Large 4 (200g)
- Granulated Sugar 1 ¾ cup (350g)
- Whole Milk 1 cup (237ml)
- Unsalted Butter 1 Stick (8 Tablespoons) (112g)
- Vanilla Extract 1 Tablespoon (15ml)
- All Purpose Flour 1 cup (130g)
- Cake Flour 1 cup (120g)
- Baking Powder 2 teaspoons (10g)
- Salt ½ teaspoons (3g)
The cake takes about 15 minutes to make and it will need 35 mins in an oven preheated to 350 deg F (or approx. 180 deg C).
As an alternative to the vanilla sponge cake, you can use the same recipe for making 24 cupcakes. However, they will just take about 20 – 25 minutes in the oven.
For the written version of the recipe, please click here: Basic Vanilla Sponge Cake.
Watch this video and work along with Gretchen in making this basic sponge.