Light & Fluffy Easy Sponge Delight
Ingredients:
12 tablespoons (1 1/2 cups) butter, softened
3/4 cup granulated sugar
3 eggs
1 tablespoon pure vanilla extract
4 tablespoons whole milk
1 1/2 cups all-purpose flour
tsp 2 baking powder
1 teaspoon kosher salt
Light & Fluffy Easy Sponge Delight
Directions:
Preheat oven to 350°F with oven rack in center position. Butter the bottom and sides of two 8-inch cake pans. Line the bottom of the mold with a circle of baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and sugar on medium speed until light and fluffy.
Place the eggs in a small bowl and lightly “beat” them with a fork. With the mixer running, gradually add the eggs, making sure they are fully incorporated before adding more. If the eggs are cold, you may need to scrape the sides a few times. Add the vanilla and milk and stir until the mixture resembles whipped butter again.
Combine flour, baking powder, and salt in a medium bowl. Using a rubber spatula, fold the flour mixture into the wet mixture in three additions until thoroughly combined.
Divide the dough evenly between the molds and smooth the surface with a spatula.
Bake for 30 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The center should spring back with light pressure.
Run a knife around the outside of the cake and turn the layers over onto a cooling rack. Remove the parchment paper and turn it over again to cool completely.
Preparation time: 20 minutes | Cooking time: 30-40 minutes | Total time: Approximately 1 hour
Kcal: No information | Yield: Makes 2 layers of cake