Sponge Cake
Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.
Sponge Cake
Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.
Cooking Instructions
- 1
Preheat oven to 325°F.
- 2
Beat eggs in large mixing bowl of stand mixer with paddle attachment for 4 minutes. If using hand mixer you may have to beat longer. Goal is to put air into it to make it light and fluffy.
- 3
Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
- 4
In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined. Do not over mix.
- 5
In a saucepan, heat milk and butter on low heat just until butter is melted. Do not make too hot. Add to batter, beat just until combined.
- 6
Pour into greased and floured bunt cake pan.
- 7
Bake at 325 until the middle springs back when touched, About 40-45 mins depending on your oven. Be sure not to deflate the cake when checking on doneness.
- 8
Remove from oven and let stand in pan for 10 minutes. Then turn out onto wire cooling racks and cool completely.
- 9
After cooled dust with 10x sugar.
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