Butter Vanilla Sponge Cake recipe
In this Vanilla Sponge Cake Recipe, the texture was excellent. It holds up really well. Even when you pressed it, it springs back almost immediately. So much love for it. And because of the baking techniques used here, which is steamed baking, the cake stayed moist! This recipe will be perfect for that multi-tier cake you have been thinking. It will hold up nicely for you!
I am sure you all are eager to know how I made this. So here is the recipe!
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Ingredients :
Butter vanilla sponge cake recipe (makes two 8"by2" or three 6"by 2" rounds)
Egg yolk batter
- 90 g unsalted butter
- 130 g cake flour (80 g + 50 g)
- 1/2 tsp baking power
- 1 vanilla bean pod, opened and scraped out beans
- 6 large egg yolks
- 90 ml fresh milk
Egg white batter
- 6 egg whites
- 110 g caster sugar
Vanilla Sponge Cake Recipe :
In a heatproof pot, add in butter and heat over medium fire. Once all butter has melted and started bubbling, remove from fire and pour in 80 g cake flour in and whisk till smooth.
In a separate mixing bowl, crack the egg yolks in and scrape the vanilla beans into it. Whisk to combine.
Add butter flour batter to egg yolk mixture and whisk both together till smooth.
Add in milk, mix well till no lumps. Then finally the 50g flour with the baking powder. Again whisk till smooth with no lumps.
Preheat oven to 150C with water bath. Line and grease two 8" round cake pans with parchment papers. I did a 6" by 3" round and a 6" by 1.5" round this time.
Beat the egg whites with sugar till firm peaks. Then gently fold in the whites to the yolk batter in 3 separate folds. Make sure you don't over mix it and deflate the meringue.
Pour the batter in the prepared cake pans and bake in water bath for 55-60 mins. Using toothpicks to check for doneness. Clean toothpick means done.
Let cool completely before unmoulding or slicing. Enjoy
now you know my Vanilla Sponge Cake Recipe
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