Moist Vanilla Sponge Cake Recipe

Moist Vanilla Sponge Cake Recipe Scientifically Sweet

WebJul 10, 2020 · Preheat oven to 350°F. Line the base of an 8-inch round cake pan with parchment paper. Do not grease the sides. Combine milk, …

1. Preheat oven to 350°F. Line the base of an 8-inch round cake pan with parchment paper. Do not grease the sides.
2. Combine milk, butter and lemon zest in a small saucepan over medium heat and bring to a simmer. Remove from heat and let stand for 10 minutes to infuse.
3. Sift flour and baking powder into a medium bowl. Add salt and whisk to blend evenly.
4. Combine whole eggs, yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 2 minutes. Increase to high speed and beat for 4 minutes until pale, thick and tripled in volume. Mix in vanilla and lemon juice. With the mixer on medium speed, slowly pour in the warm milk mixture and mix just until incorporated. With mixer on low, gradually add flour mixture until combined and batter is smooth.

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The Best Vanilla Cake I've Ever Had Sally's Baking …

WebJan 8, 2019 · Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on …

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

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