Vanilla Sponge Cake makes 2 x 8 inch round cakes

  • 4 large eggs, room temperature
  • ¾ cup (150 g) sugar
  • 1 tablespoons oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla-paste
  • 1 1/3 cup ( 150 g ) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoons salt

Vanilla Sponge Cake makes 3 x 8 inch round cakes

  • 6 large eggs, room temperature
  • 1 cup (225 g) sugar
  • 1 1/2 tablespoons oil
  • 3 tablespoons buttermilk
  • 1 1/2 teaspoon vanilla-paste
  • 2 cup + 1 tablespoon ( 225 g ) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons salt

 

DIRECTIONS;

  • Preheat oven to 350.F° 180.C°
  • Grease the bottoms of 2x 8 inch ( 20 cm) round cake pans and line with parchment paper.
  • In a  mixing bowl, beat the eggs and sugar on high for 8 minutes until tripled doubled, and light in color.
  • In a little bowl combine oil, vanilla bean paste, and buttermilk, set aside for now.
  • Sift together flour, baking powder, and salt in a bowl. 
  • Sift 1/2 of the dry ingredients into the egg mixture and carefully blend together with a spatula, until combined.
  • Sift in the other 1/2 of the dry ingredients and add the wet ingredients, combine carefully with a spatula.
  • Divide the batter into your prepared 2 x 8-inch ( 20 cm ) baking pans.
  • Bake in the center of the oven for 15 minutes, before you remove it from the oven check with a wooden stick pick inserted into the center to see if the cake is ready to be taken out of the oven.
  • Let the cake cool in their pans on a wire rack for 10 minutes.
  • Use a knife, loosen the sides of the cakes and carefully turn them out onto wire racks.
  • Peel of the paper lines and let cool completely.
  • Keep the layers covered in plastic wrap until use.
  • Enjoy!

Step by step pictures;

 

 

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