Pairs well with Vanilla Soft and Spongy Cake
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Vanilla Soft and Spongy Cake
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A homemade vanilla sponge cake recreated from a popular Britannia cake, soft and fluffy with a light vanilla flavor, perfect for tea time snacks and loved by children.
00:20:00 total
Serves 6
easy
Dessert Various
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Ingredients
- all-purpose flour - 1 bowl (watch the video to see exact quantity) (sifted with baking powder)
- baking powder - 1/2 teaspoon (added to flour and sifted)
- butter - 4 tablespoons (at room temperature, unsalted or add a little salt if normal butter)
- powdered sugar - 1 bowl (watch the video to see exact quantity) (made by grinding normal sugar in mixer)
- vanilla essence - 1 teaspoon (approximate) (for vanilla flavor)
- eggs - 2 (added after initial beating of butter and sugar)
- milk - watch the video to see (room temperature, added to adjust batter consistency)
Instructions
- Prepare dry ingredients: Sift the all-purpose flour and baking powder together once or twice to aerate and mix well.
- Cream butter and sugar: Beat the room temperature butter and powdered sugar with a beater for 10-12 minutes on low-medium speed until fluffy and color changes from yellow to white. Scrape the sides occasionally.
- Add vanilla and eggs: Add vanilla essence after 5-6 minutes of beating. Continue beating and after 7-8 minutes add 2 eggs and mix well.
- Combine dry ingredients and adjust batter: Add the sifted flour and baking powder mixture gradually to the wet batter while mixing slowly. Add room temperature milk as needed to achieve a flowing ribbon-like consistency.
- Prepare baking tin: Grease the baking tin with butter or ghee. Optionally, line with butter paper.
- Bake the cake: Preheat oven to 180°C (350°F) for 10 minutes. Pour the batter into the tin, tap 2-4 times to release air pockets, and bake for about 20 minutes at 180°C.
- Cool and serve: Allow the cake to cool, then cut into pieces by scraping the sides. Serve fresh.
