Today’s recipe is a very simple vanilla cake which my family loved the most. I tried this simple vanilla cake last week and the cake was just like the bakery bought. The texture was soft and spongy. This is one of the easiest cakes to be baked without much hassle I would say. All of us enjoyed the cake to the core including my lil one who is just 18 months old. I got to share few slices with my neighbor and her kids loved them. After tasting the first question was “Can you share the recipe please?” it was very tasty and my kids wanted more. I was all happy to receive such nice comments from them. Try this and do let me know your views. So here’s the recipe.
Vanilla Sponge Cake | Simple Vanilla Cake
All Purpose Flour/Maida – 1.5 Cups + 1 tsp for dusting
Butter – 50 gms (I used white butter)
Baking Powder – 1 tsp
Salt – a pinch
Milk – 150ml
Vanilla Essence – 1/4 tsp
Eggs – 2 (@ room temperature)
Granulated Sugar – 3/4 Cup (powdered)
Preheat oven to 200 deg C for 10 mins.
Take milk in a pan and add butter. Place on the stove top on low flame and wait until the butter melts. Mix well and keep aside.
Sieve flour along with salt and baking powder 4-5 times to remove any lumps and impurities. Keep aside
Crack eggs in a bowl and beat well using hand blender or whisk until its light and fluffy. This step is important as it makes the cake soft & spongy. So, do not skip this step.
Now, add the powdered sugar and beat well. This step is also important. So beat well.
Add the flour, mix slowly. Be gentle while mixing the flour. It is better to use whisk or wooden ladle. Mix well and ensure no lumps are formed.
To this add the milk and butter mixture. Fold well using a wooden ladle.
Add vanilla essence and mix well.
Grease 6 inch cake pan with butter and dust with some flour.
Pour the batter into the pan, till the pan is 3/4th full. Bake in a preheated oven at 200 degree C and reduce the temperature to 180 degree C and bake it for 30 – 40 mins. Insert a tooth pick, when the cake is done the tooth pick comes out clean. Allow the cake to cool down for 15-20 mins. Invert the cake and make slices. Enjoy!
Beating the eggs well before and after adding sugar is the most important step. This makes the cake fluffy and soft. Ensure that you don’t beat with hand blender after adding the flour. Instead use a whisk or wooden ladle.
While inserting the tooth pick, if you feel the center of the cake is uncooked. Don’t panic. Just cover the top with butter paper and bake for another 3-5 minutes. This will avoid more browning on the top and the center of the cake will be cooked perfectly.
The time of baking depends on the cake pan and the oven so keep a watch. Try to check after 30 minutes if the cake is done. My cake got baked in 40 minutes.