Butter Vanilla Sponge Cake

Butter Vanilla Sponge Cake

It's been awhile since I last posted here. Possibly because I am too engrossed with my current obsession which is my @HoneyBeeSweets.sg instagram. I guess one can only cope with so much. With the amount of work I have daily, I amaze myself sometimes how I am able to do what I do. But I always believe if you are passionate about something, you will always find time for it no matter what.

Writing this post with a heavy heart because something unfortunate happened today. But I am trying hard not to think about it and take it as a lesson learnt. Money lost but all is well, so that is all that matters the most.

Sharing with everyone today my new found love, an excellent sponge cake recipe that really wowed me. I am sure many of us has this problem of having a coarse tasting sponge or deflated cake etc, endless problems. When I tried this out (for the first time mind you), I was too just as skeptical and didn't expect much from it. But it turned out GREAT. The cake did not deflate when it came out from the oven. It has no cracks after baked. The sponge was actually fluffy and soft. One word...PERFECT. I was so happy with it and have to record it here.

Just take a look at the cake yourself. Cake-fection!

The sponge texture was excellent. It holds up really well. Even when you pressed it, it springs back almost immediately. So much love for it. And because of the baking techniques used here, which is steamed baking, the cake stayed moist! This recipe will be perfect for that multi-tier cake you have been thinking. It will hold up nicely for you!

Here is a look at the birthday cake I made with this sponge cake. Really tall...like a tower haha.

I am sure you all are eager to know how I made this. So here is the recipe!

Butter vanilla sponge cake (makes two 8"by2" or three 6"by 2" rounds)

Egg yolk batter

Ingredients

  • 90 g unsalted butter
  • 130 g cake flour (80 g + 50 g)
  • 1/2 tsp baking power
  • 1 vanilla bean pod, opened and scraped out beans
  • 6 large egg yolks
  • 90 ml fresh milk
  • 6 egg whites
  • 110 g caster sugar
Read the whole recipe on Honey Bee Sweets