A simple vanilla sponge cake recipe plus an easy cinnamon topping. Cakes without butter from www.pinterest.co.kr
Description
This quick and easy vanilla sponge cake recipe is perfect for any occasion. With a light and fluffy texture and a delicious vanilla flavor, it is sure to become a favorite in your household. The best part? It only takes a few simple ingredients and minimal effort to whip up this delectable dessert.
Prep Time
The prep time for this recipe is minimal, taking only around 10 minutes to gather and measure out all the ingredients.
Cook Time
The cook time for this recipe is around 25-30 minutes, depending on your oven.
Ingredients
For this recipe, you will need the following ingredients: - 1 and 1/2 cups of all-purpose flour - 1 and 1/2 teaspoons of baking powder - 1/4 teaspoon of salt - 3/4 cup of granulated sugar - 3 large eggs - 1/2 cup of unsalted butter, melted and cooled - 1/2 cup of milk - 1 and 1/2 teaspoons of vanilla extract
Equipment
To make this recipe, you will need the following equipment: - 1 large mixing bowl - 1 medium mixing bowl - Measuring cups and spoons - Whisk or electric mixer - 9-inch cake pan - Parchment paper
Method
1. Preheat your oven to 350°F (180°C) and line a 9-inch cake pan with parchment paper. 2. In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside. 3. In a large mixing bowl, whisk together the sugar and eggs until pale and fluffy. 4. Add the melted and cooled butter, milk, and vanilla extract to the egg mixture and whisk until well combined. 5. Gradually add the dry ingredients to the wet mixture, whisking until just combined. Be careful not to overmix. 6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Be sure to measure out all ingredients accurately for the best results. - Allow the melted butter to cool slightly before adding it to the egg mixture to avoid scrambling the eggs. - Do not overmix the batter to avoid a tough and dense cake. - Make sure the cake is completely cooled before decorating or frosting.
Nutrition Info
This recipe makes 8 servings. Each serving contains approximately: - Calories: 270 - Fat: 11g - Carbohydrates: 38g - Protein: 5g - Sugar: 22g - Sodium: 163mg
Recipes FAQ
Q: Can I use self-raising flour instead of all-purpose flour and baking powder? A: Yes, you can substitute 1 and 1/2 cups of self-raising flour for the all-purpose flour and baking powder in this recipe. Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter in this recipe, but you may want to reduce the amount of salt used in the recipe. Q: Can I add flavorings such as chocolate chips or fruit to the batter? A: Yes, you can add any flavorings you like to the batter. Just be sure to fold them in gently to avoid overmixing.
Recipe Tips
- For an extra moist cake, brush the top of the cake with a simple syrup made of equal parts sugar and water while it is still warm. - Serve the cake with fresh berries and whipped cream for a delicious summer dessert. - This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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