Vanilla Sponge Cake

Name: Vanilla Sponge Cake
Total time: 2400 s
Yield: 1 cake
Cuisine: Indian
Ingredients: 2 sticks unsalted butter, at room temperature; 3 cups all-purpose flour, plus more for the pans(9 inch tin); 1 tablespoon baking powder; 1/2 teaspoon salt; 1+ 1/4 cups sugar; 4 large eggs, at room temperature; 1 tablespoon vanilla extract; 1+ 1/4 cups whole milk (or 3/4 cup; 1 tbsp tutti frutti and cashew nuts (kaju)

Jyoti Prakash Assudani @cook_24726422

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Jyoti Prakash Assudani @cook_24726422

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Ingredients

35-40 minutes

1 cake

2 sticksunsalted butter, at room temperature
3 cupsall-purpose flour, plus more for the pans(9 inch tin)
1 tablespoonbaking powder
1/2 teaspoonsalt
1+ 1/4 cups sugar
4large eggs, at room temperature
1 tablespoonvanilla extract
1+ 1/4 cups whole milk (or 3/4 cup
1 tbsptutti frutti and cashew nuts (kaju)

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Steps

35-40 minutes

1

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined.
2

Beat 2 sticks butter and the sugar in a large bowl with a mixer. on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
3

Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
4

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.