Awesome moist vanilla sponge cake. Recipe adapted from here.
http://justeasyrecipes.co.za/2009/08/27/vanilla-cake/
Ingredients :
Serves (1 layer, about an inch in size)
3/4th cup sugar
2 eggs at room temperature
1 2/4 cup all-purpose flower
1/2 cup milk
half of 3/4th cup veg oil. (non-flavoured oil)
1 1/8th tsp baking powder
1 tsp vanilla essence.
Fresh cream - about 3 tablespoons.
1) Grease a round baking dish (medium sized) with butter +dusted maida or line it with butter paper.
Grease the sides too.
2) In a mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened – about one minute. The eggs should combine well, else the cake will be eggy.
3) Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute – just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan.
4) Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean.
5) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with chocolate ganache frosting.
http://justeasyrecipes.co.za/2009/08/27/vanilla-cake/
Ingredients :
Serves (1 layer, about an inch in size)
3/4th cup sugar
2 eggs at room temperature
1 2/4 cup all-purpose flower
1/2 cup milk
half of 3/4th cup veg oil. (non-flavoured oil)
1 1/8th tsp baking powder
1 tsp vanilla essence.
Fresh cream - about 3 tablespoons.
1) Grease a round baking dish (medium sized) with butter +dusted maida or line it with butter paper.
Grease the sides too.
2) In a mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened – about one minute. The eggs should combine well, else the cake will be eggy.
3) Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute – just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan.
4) Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean.
5) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with chocolate ganache frosting.
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