EASY VANILLA SPONGE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 180C.
• Beat the butter and powdered sugar until frothy.
• Break the eggs into the butter mixture and mix.
• Add vanilla essence.
• Sieve together the maida, salt, baking powder and baking soda in a bowl.
• Gradually add the dry mix into the butter mixture and carefully fold it using a spatula.
• Transfer to a greased and floured cake tin.
• Smooth the surface and place it into a preheated oven at 180C for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
• Remove and allow it to cool before de-moulding and transferring to a wire rack to cool completely.
• Icing:

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
• Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
• Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
• Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
• Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.