Description
The classic vanilla sponge cake recipe, is perfect for all your cakes (for a 2 cakes of 8 inches/ 20 cm diameter 8-10 parts).
Ingredients
- 200 g (¾ cup + 2 tbsp) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 4 eggs, at room temperature
- 1 ½ tsp pure vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 tbsp (10 g) cornstarch
- 1 ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 329°F / 165°C and line two 8 inches/ 20 cm diameter by 7 cm high cake pans with baking paper.
- In a bowl, sift together cake flour, baking powder and pinch of salt and set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, start beating the softened butter with the sugar on medium-high speed for 5 minutes until you have a light, pale texture.
- Lower the speed of the mixer and add the vanilla extract and then the eggs, one at a time, letting the mixer run for about 1 minute between each egg addition.
- Once the eggs are fully incorporated, run the mixer for about 5 minutes on high speed until the mixture increases in volume.
- Stop the mixer and pour the dry ingredients into the bowl and fold them in with a soft spatula until the mixture is smooth.
- Divide the mixture in half and distribute it into the two prepared pans.
- Bake for about 30 minutes (without opening the oven door), until golden brown.
- Check the baking of your cake with the blade of a knife or a toothpick by sticking it in the center of the cake, it should come out clean without crumbs, if not extend the baking time by 5 minutes.
- Let your cakes cool for a few minutes before turning them out carefully, then let them cool completely on a rack.
- If necessary, remove the crust on top when the cake is still a little warm with a knife or cut directly with a sponge cake leveler.
Notes
Storage: 3-4 days at room temperature and up to 3 months in the freezer.
For a 6 inches / 15 cm pan: Divide the preparation and bake in 2 pans of 4-6 inches / 12-15 cm, for about 40-45 minutes and you can cut your cake to have 4 layers of sponge cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cake, Dessert
- Cuisine: English
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11
- Sodium: 50
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 1
- Protein: 5
- Cholesterol: 68