Description
This delicious soft cake recipe is perfect to make a layer cake, these quantities are for 2 layers of plain Molly cake baked in a 6 inch/ 15 cm diameter pan. (10-12 parts)
Ingredients
- 250 g (1 1/4 cups) Sugar - granulated
- 3 eggs - large at room temperature
- 2 tsp vanilla extract
- 250 g (2 cups) Cake Flour
- 9 g (2 tsp) baking powder
- 1 pinch salt
- 250 ml (1 cup) Heavy cream - full fat and cold
Instructions
- Preheat your oven to 320° / 160°C (fan heat) and line with baking paper a 6 inch / 15 cm cake pan.
- In the bowl of your stand mixer, whisk the eggs and sugar at high speed for about 5 to 8 minutes, the mixture will double in volume.
- Meanwhile, in another bowl, sift together the flour, salt and baking powder, avoiding direct contact between salt and yeast.
- Lower the speed of the stand mixer and pour the dry ingredients into the egg-sugar mixture, let the mixer run until the mixture is well blended, then set this mixture aside.
- Beat the whole liquid cream with a stiff whisk and then gently fold it into the previous mixture with a spatula.
- Pour the cake mixture into your cake tin and bake for about 45-50 minutes.
- Check the baking of your cake by dipping a cake tester or a knife blade into the center of the cake, the cake is baked when the blade or tester comes out clean.
- Let your cake cool for about 10 minutes in its pan before removing it, then let it cool completely on a cake rack.
- When your cake has completely cooled, wrap it in cling film and keep it in the fridge for at least 2 hours before cutting it with a cake leveler.
Notes
Storage: Up to 1 week at room temperature, covered with plastic wrap or in an airtight container and up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: sponge cake, cake, Dessert
- Cuisine: Italian
Nutrition
- Calories: 244
- Sugar: 21
- Sodium: 98
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 69