Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk. Your email address will not be published. I use a combination of plain flour and cornflour which is a substitute for cake flour because this recipe is my basic vanilla sponge cake recipe and I want to make it using pantry staples. Pipe cream around the edge. My very best Vanilla Cake – stays moist 4 days! So I kept this simple and just slathered on lots of cream and and sandwiched it with strawberries. Tag me on Instagram at. Place Wet ingredients in a bowl and whisk to combine. https://www.finecooking.com/recipe/french-butter-sponge-cake Tahira Waseem Send an email 3 hours ago. Mix gently. They’ve gone and done all the hard work with the recipe testing for us. (55 - 65g / 2 - 2.5 oz each), at room temperature, (whole or low fat, not no fat), room temperature. You do not want to know how big the puddle on the floor was….EEEEWWWW!!!! Adapted from a master Cook’s Illustrated recipe, this sponge cake is made with pantry staples, has a velvety, tender crumb and keeps well for 3 days. This is a classic, simple Vanilla Sponge Cake that is made with basic ingredients – eggs, milk, butter, flour, sugar, vanilla, baking powder and salt. Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. 9. De-mould the cake and cool it completely on a wire rack. So light and fluffy. Required fields are marked *. But I wanted to share a truly great Vanilla Sponge Cake that is made with just pantry staples. Cool on cooling rack for at least 15 minutes then remove cake from pan. Cover top and sides with remaining cream. No sour cream, no … Grease and line your cake tin. Everyone should have a classic vanilla sponge cake in their repertoire, and it took me many years to find the “perfect” one. Vanilla Cupcakes (that actually stay moist), Carnitas (Mexican Slow Cooker Pulled Pork). But I felt this recipe held my hand all the way through. With step by step pictures. If it comes out clean, then the cake is baked, else bake it further for few more minutes. Baking time vary with each oven, so keep checking after 30 minutes. STANDMIXER: Even on the lowest speed, there will be some "flour dust" so you will either need to use a guard to stop the flour flying up everywhere or do as per the original recipe and chop the butter into 16 small pieces and add them one at a time, beating for around 1 minute on low speed, increasing to high until it looks like what you see in the video. Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). The recipe works on the following basis: per egg add the following: 60g butter/ sugar / flour; 1/2 tsp vanilla … I don’t even know what the festival is for – music, I’m guessing. https://www.thedinnerbite.com/easy-vanilla-sponge-cake-recipe This is a classic, simple Vanilla Sponge Cake that is made with basic ingredients – eggs, milk, butter, flour, sugar, vanilla, baking powder and salt. That’s it. CAKE PAN SIZE: The original Cook's Illustrated recipe says to make this in 3 x 20cm/8" pans or 2 x 23cm/9" pans. Also add vanilla essence. Guess I should probably leave my stilettos behind. I am 55 but well out of my comfort zone doing any baking. Beat well till creamy. Pour in milk. Add eggs one at a time, beating until just combined between additions. Prepare all the ingredients and pre-heat the oven to 180C. Beat in the eggs, one at a time then stir in the vanilla. Sift flour and baking powder in. I call this a plain-jane Vanilla Sponge Cake, but it’s really anything but that. 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