Introduction
Vanilla sponge cake is a delightful and fluffy treat that can be enjoyed during tea time or any special occasion. This classic cake is known for its simplicity and versatility, making it a favorite among bakers. In this article, we will explore a delicious recipe for a vanilla sponge cake that promises to be light, airy, and full of flavor.
Detailed Ingredients with measures
– All-purpose flour: 1 cup (125g)
– Granulated sugar: 1 cup (200g)
– Baking powder: 1 teaspoon
– Salt: 1/4 teaspoon
– Unsalted butter, softened: 1/4 cup (60g)
– Eggs: 3 large
– Vanilla extract: 1 teaspoon
– Milk: 1/4 cup (60ml)
Prep Time
The preparation time for this vanilla sponge cake is approximately 20 minutes. This includes gathering the ingredients and mixing them to create a smooth batter.
Cook Time, Total Time, Yield
The cook time for the cake is around 25 to 30 minutes. In total, from preparation to cooking, the timeframe is roughly 50 to 55 minutes. This recipe yields one 9-inch round vanilla sponge cake, perfect for serving at gatherings or enjoying with family.
Detailed Directions and Instructions
Preparation of the Cake Batter
1. Begin by preheating your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Mix in the vanilla extract, continuing to beat the mixture.
Sifting Dry Ingredients
5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step aerates the flour and helps prevent lumps.
Combining Ingredients
6. Gradually add the dry mixture to the wet mixture, alternating with milk. Start and end with the flour mixture. Mix until just combined to avoid overmixing.
Baking the Cake
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling the Cake
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
10. Carefully transfer the cake to a wire rack to cool completely.
Notes
Storage Tips
– Store the cooled cake in an airtight container at room temperature for up to 3 days.
Freezing Directions
– For longer storage, wrap the cooled cake tightly in plastic wrap and place it in the freezer where it can last for up to 3 months.
Substitutions
– If you prefer a dairy-free option, substitute the butter with a dairy-free spread and use almond or soy milk.
Variations
– Add chocolate chips, nuts, or dried fruit to the batter for added flavor and texture.
