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Vanilla Sponge Cake
Monday, January 23, 2012 | 
Posted by
Admin
Have you ever tried baking a cake yourself? Might be a bit nervous at first, right? Don't worry, it's not as tough as you think. Of course, only hard work can give you perfect result. But once prepared, you can have a cake just like how you get it from the bakery. Or may be better than that? Let's give it a try. Perfect your way to making this sponge cake and I'm sure you'll be able to make other type of cakes too.
Sponge cake is the most simple cake that anyone can bake. A perfect sponge cake = light + fluffy + airy texture. One main aspect of a good sponge cake is the quality of ingredients. Baking is science, so its important to measure them accurately. Beating the batter means, incorporating air bubbles which helps to make the cake light. Air bubbles is the secret to a fluffy cake. Now before you start preparing the batter, make sure to read the following tips which will help you bake a successful cake.
Tips:
- It's always best to use unsalted butter as the salt in it can overpower the sweet flavor of the butter. For best results, bring the butter to room temperature (keep the butter out of the refrigerator for at least 1 hour prior to the preparation or until it gets soft).
- Quality of the egg is really important. So choose free-range eggs if possible. Just like butter, bring the eggs to room temperature before use.
- Go light with the batter, so that you don't break the air bubbles. If you let the air bubbles remain, your cakes will rise better.
- Make sure the oven is at the right temperature.
- Never open the oven door in the midst of baking as the temperature of the oven will get disturbed when the cold air enters. This action can affect the rising of the cake.
- If you love chilled cake, then this tip is for you. Never place the baked cake right from the oven to the fridge. If you do so, the top will be sticky. Let it cool completely in room temperature and then place it covered in the fridge.
2 1/2 cups flour
1 tablespoon baking powder
1 cup unsalted butter, room temperature + more for greasing the pan
2 teaspoons vanilla extract
1 1/2 cups granulated white sugar
4 eggs, room temperature
3/4 cup milk
Method:
1. Preheat oven to 338°F.
2. Brush the baking pan with melted butter and lightly dust with flour. Keep it aside.
3. Mix the flour and baking powder in a medium bowl and sift them thrice. We're doing this to aerate it and to avoid any lumps in the batter. Doing so will help to create a light sponge cake. Set aside.
4. In a large bowl, beat the butter using electric mixer on high speed until softened.
5. Add vanilla extract, sugar and continue beating until light and fluffy. Using a rubber spatula, scrape down the sides of the bowl frequently.
6. Beat in eggs 1 at a time. If you add all at once, the batter will separate and this can result in a heavy cake.
Next, we're going to add the flour and milk together in 2 separate additions.
7. Add half of the flour and half milk. Beat on medium speed just until combined. Just like earlier, make sure to scrape down the sides of the bowl.
8. Alternatively, add in the rest of the flour and milk and beat until fully incorporated.
Now shall we check if the batter is ready? Try to scoop up the batter using the spatula. Does it drop nicely like a ribbon?
If yes, the batter is perfect for baking.
If not, then you need to beat the batter a little more.
9. When the batter is done, pour into the greased pan.
10. Bake it for about 35 to 40 minutes or until golden brown.
Now do you know how to check if the cake is done for sure? Insert a skewer or toothpick to the center of the cake. Does it come out clean?
If yes, your cake is done.
If not, then you need to bake it for more time.
If properly cooked, you can also find that the cake has started leaving the sides of the pan.
11. Remove the cake from the oven and cool it.
Congratulations! Finally, you have baked a perfect sponge cake yourself. Just like I said, wasn't it an easy job?
Good Luck!
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