Sponge Cake
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 2 eggs
- 3⁄4 cup superfine sugar (caster)
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup milk
- 1⁄4 cup unsalted butter
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
directions
- Preheat oven to 350°F.
- In the bowl of your stand mixer, whip the eggs on high speed with the whip attachment until foamy.
- Gradually add sugar (very slowly).
- The eggs will take about 5 minutes to reach the ribbon stage. The ribbon stage is where the egg/sugar mixture is very light in color and very thick. When you lift your whip attachment, the batter runs back into the bowl and makes a ribbon effect before disappearing back into the mixture. You can also do a “figure 8″ pattern with the mixture, and if it stays visible for a few seconds before disappearing, you have reached the ribbon stage.
- In the meantime you can heat the milk and butter together, just until the butter has melted. Remove from heat and then add the vanilla extract.
- Sift flour, baking powder and salt in a separate bowl and set aside.
- When you have reached the ribbon stage, turn your mixer to low and add in all of the dry ingredients at once.
- Mix only until combined on low speed or you will deflate the batter.
- Next, prepare a liaison with the milk/butter mixture. A liaison is a technique in which rather than pouring the liquids straight into the main batter, which will deflate, you will take out about 1 cup of the cake batter into a separate mixing bowl, and with a hand whisk, add the liquids to that batter. Whisk it all together and then proceed to add this liaison to the original cake batter in the KitchenAid bowl.
- Fold gently to combine.
- Pour into greased 8 inch pan.
- Bake for 20 minutes, rotating pans halfway through, then lower the temperature to 325°F to continue baking until done (8 - 10 minutes).
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