I tried zillion times!
I was fed up infinite times..
Each time I tied I learnt a lesson and came to a conclusion..
that I am never gonna bake a cake again,,
the reason being as simple as that.. I never got a perfect sponge cake…
Not until I tried this recipe..
Am going to call this as the world’s best vanilla sponge cake recipe..
Yes the best basic vanilla sponge cake recipe..I swear!
I have had my several failure stories of sponge cake, either the crust comes out on its own or the cake crumbles or the cake doesn’t stand out as sponge at all(believe me there were times where it came out as hard as a stone(really!) . I decided to conquer this vanilla sponge cake and never gave up.I was trying with various techniques and recipes without losing any patience(mind you..as you need it to get the perfect sponge!)
For those who never succeeded in getting a perfect vanilla sponge cake, I would say you will regret if you don’t bookmark this page. I was never confident before when it comes to baking. Widely known and little followed is the rule again to succeed…
For Baking, following measurements is the key to success..
I took it as a challenge when we decided to do a surprise baby shower party for one of our office sweets.Oh yeah she gave birth cute baby doll..and here is the cake I prepared with a blend of baby pink and baby blue as I wasn’t sure about who was in the womb then…
Yes it was the vanilla sponge cake I decorated with fondant and strawberry cream frosting by following this basic vanilla sponge cake recipe. Believe me , I was so scared to see the end result but then it made me proud of my creation and everybody else in the part gave a big pat kind of looks after tasting this cake. It was so airy, spongy and perfect..
This is just a sneak peak as I wanted to make a detailed post on this baby shower cake later..
I slowly gained confidence that I could fix with this recipe as I got the best vanilla sponge cake. Few days later I have again tried my hands on a birthday party cake for a sweet one year old daughter of my neighbour friend.It was a basic vanilla sponge cake frosted with vanilla butter cream and guess what’s the theme?
It’s a cute peppa pig cake which came out so nicely that I felt proud of myself..Here is the sneak peak of the peppa pig cake for you meanwhile I post the tutorial..
Yes it was a bit broken with the to and fro transport I made on to my photography boards while I tried to take a decent pic of it..Don’t remind me it was the saddest moment ever after working for several hours on this cake..that’s another story,,
So the thing I wanted to highlight is the fact that I have made these pretty(if I may say so) decorations shows that I was confident on the taste and texture of the base sponge cake. Trust me..never attempt to make these decorations until you master the basic sponge cake and I bet you will get the best sponge cake ever with this recipe..Can you see how beautiful the crust came out..The edges weren’t hard at all unlike in my earlier attempts.I didn’t even feel like cutting the edges before frosting but just did it for the sake. The cake was perfectly spongy and airy; it stayed fresh and soft the next day too which was like a miracle to me..Am not exaggerating ..I call it as happiness for getting the best vanilla sponge cake ever..I am going to soon try out the same recipe with whole wheat flour(Eyes rolled thinking about the result,but let me tell you:)
Let’s talk about the techniques here, I used flour,butter and milk here. There is a unique technique of incorporating various kind of ingredients in this recipe. I was always warned of mixing the batter in a particular way called folding with/without air bubbles kind of chemistry lessons but I didn’t had to implement all those, it was a straight breezy way!
This recipe comes for preparing 2 8″ (inch) round vanilla sponge cake layers.I made the batter for making 2 9″(inch) square cakes this time to make the peppa pig cake.Always make batter according to the standard measurements and never take a chance to skip them.If you may do so get prepared for a heart break ;)kidding..Am so much addicted to lick the batter itself..can’t resist the goodness and texture of it..
Follow this recipe exactly with the same measurements and I can assure you a perfect vanilla sponge cake.When I say EXACTLY I mean it..Can’t wait to bake my Chocolate Cake next! I have posted some FAQ at the end of this post for your easy reference, go through it and leave a comment if you have any questions still.
Sorry I couldn’t show you the inside of the cake as I wanted this to be a birthday gift for a baby ..
- 2 cups White Flour or Plain Flour or all Purpose Flour
- 2 cups Granulated Sugar
- 4 Eggs at room temperature
- 8 tablespoons unsalted butter
- 2 teaspoons baking powder
- 1 tablespoon Vanilla Extract
- 1 Cup Whole Milk
- A pinch of salt
- Here are my standard measuring cups for your reference
- Also you need a electric beater to mix the ingredients.
- Start by sifting the flour and baking powder and salt, Mix and keep them aside.
- In a mixing bowl crack the eggs and start beating with the electric beater.Am not sure whether you can do this by hand but it requires lot of effort and energy.Beat the eggs until fluffy and foamy, add the granulated sugar slowly. Keep beating the mixture until a ribbon stage* is achieved.This could mean you can make a ribbon or a figure 8 with the batter by using spatula or the beater blades itself.am sorry for not taking the picture.
- Take the milk and butter into a bowl and slightly heat in microwave until they both are combined.It shouldn't be boiling but should be warm. You could do this on stove top as well.
- Add the flour mixture to the egg and sugar mixture slowly all at once and start beating SLOWLY.Else you may end up cleaning all your walls with the flour and batter.Slowly the dry ingredients gets mixed with the egg and sugar mixture completely.
- Take some(say a cup) of batter and mix with the milk/butter mixture and gently mix with a spatula to form a batter again. We will add this liason to the main batter,the technique here is not to dump the liquid ingredients straight into main batter causing deflate of the delicate foam we developed.
- Add vanilla extract and mix it all together using a spatula or a whisk(I even beat the batter on speed 1 again) until everything gets mixed evenly.
- Pour this batter into your lined/buttered cake pan.Make the batter settle down properly.
- Pre-heat the oven to its maximum temperature for 15 min at-least.Bake the cake at 375 F or 180 degrees C for at least 25 minutes* until it is done.You might want to keep checking after 25 min depending on the type of oven you are using.
- When the cake is done* don't try to remove it immediately. Allow the cake to cool down completely and remove it.
FAQ for basic vanilla sponge cake
- What is an electric beater and is it a must for this recipe?
Electric beater makes your job easy for beating eggs until fluffy. You could achieve the result with hand but it does take a lot of time to get the foamy texture for eggs. I used a Argos electric hand mixer. It is very cheap and reliable.
- When should the oven be pre-heated and what is the temperature?
Usually you can pre-heat the oven while you start preparing the batter but I do it once my batter is ready.I do it for 20 min on full maximum temperature.
- When should we consider the cake is done?
Each oven has its own behaviour and settings.Usually the cake I baked took 35 min at 180 degrees C but yours might take different time.The usual thumb of rule is to insert a tooth pick in the centre of the cake and it should come out clean to consider the cake is done.Also when you press down the cake gently it will come back slowly as a spring.
- What is ribbon stage?
The ribbon stage is a stage where the egg/sugar mixture is thick and when lift your mixer blades,the batter runs back into the bowl and makes a ribbon shape before disappearing back into the mixture. Also you can make a figure 8 by using the batter, ofc it will disappear soon.
- What is unsalted butter? Can I use salted or unsalted butter?
Unsalted butter is the one with no salt content in it and is used for baking purposes.I prefer to use unsalted as the salted version a different taste to the cake when it passes through my throat. Use unsalted butter for best results and taste.
- My cake came out rough or sugar crusted?
It could be possible because your sugar is granulated big, use super finely granulated sugar to avoid this.
- Can I make this cake using pressure cooker or stove top?
I haven’t tried it yet but you can refer Cake using Pressure Cooker from my friend’s blog.
Hope you will get the same result I got but do leave a comment if you still have any questions or doubts.This recipe is tried from Woodland Bakery and you can also find the video recipe there.
Take care until next time
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