Recipe: Perfect Vanilla Butter Sponge Cake Recipe

Vanilla Butter Sponge Cake Recipe. An exceptional, yet simple Vanilla Butter Cake. Vanilla Sponge cake is a spongy, fluffy and light cake with rich buttery flavor. It makes a perfect tea time cake.

Vanilla Butter Sponge Cake Recipe But you can frost them with any of your favorites like chocolate, vanilla, caramel etc. Vanilla Sponge Cake is very easy to make at home. Butter and line the tin base with a circle parchment paper. You can cook Vanilla Butter Sponge Cake Recipe using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vanilla Butter Sponge Cake Recipe

  1. You need 1 cup of butter.
  2. It's 1 cup of powdered sugar.
  3. It's 1 cup of maida.
  4. Prepare 2 of eggs.
  5. You need 1 tsp of baking powder.
  6. It's 1 tsp of vanilla essence.
  7. It's 2 tbsp of cornflour (optional).
  8. You need 1 of lemon rind (optional).
  9. Prepare 1/4 th cup of milk.

Using a hand mixer or stand mixer. Start by creaming the sugar and butter together until light and fluffy. The success of most any cake depends on the temperature of your ingredients. Too warm and the batter will be thin, which will make a cake that's gummy and dense.

Vanilla Butter Sponge Cake Recipe step by step

  1. Beat butter for 3 to 4 minutes add powdered sugar beat again till creamy light white and fluffy..
  2. Meanwhile heat a vessel adding a packet salt and keep a ring or stand or plate or sieve or a bowl at the bottom cover and simmer 15 minutes (low flame).
  3. Now add egg one at a time beat till egg is incorporated well inside.
  4. Then combine all dry ingredients in a bowl maida baking powder cornflour sift 2 to 3 times.
  5. Add flour little by little into the creamed mixture and mix add vanilla essence lemon rind too beat well.
  6. Once all the flours are added adjust consistency by adding milk mix well.
  7. Pour cake batter in greased tin tap to remove air bubbles.keep inside heated vessel.cover and bake on low flame for 35 to 40 minutes.
  8. The cake will become brown at the edges will shrink from sides and should be baked in centre (check by inserting a knife in centre if it comes out clean it is ready).
  9. For oven preheat at 180 degrees for 10 minutes then bake at 180 degrees for 25 to 30 minutes.
  10. Once cake is done remove and cool then loosen sides with a spoon and unmould the cake onto a plate.
  11. Cut into pieces once cooled completely store in airtight containers will last for upto 10 days take care jazak allah khair.

Too cold and the batter will be heavy and curdled, giving the cake a coarse and muffin-like crumb. These problems can be avoided altogether simply by paying attention to the temperature of your butter, milk, and eggs. Would you like any fruit in the recipe? Yogurt Sponge Cake La Cocina de Babel. Run a sharp knife around the edge to release the cake from the sides; unclasp and remove the bottom of the pan and the paper liner.

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