VANILLA FRUIT CAKE RECIPES

Name: Vanilla Sponge Cake
Total time: 1 h
Cuisine: American
Ingredients: 125 gms Maida (Plain Flour); 125 gms Butter; 125 gms Powdered Sugar; 2 Eggs; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/3 tsp Vanilla Essence; Salt (a small pinch); 25 gms Butter; 25 gms Icing Sugar; 1/8 tsp Vanilla Essence

VANILLA SPONGE CAKE RECIPE - SIMPLE INDIAN RECIPES

Vanilla Sponge Cake Recipe - Simple Indian Recipes image

An easy recipe for a simple, moist and delicious vanilla sponge cake.

Provided by Praveen Kumar

Categories Dessert

Total Time 60 minutes

Number Of Ingredients 11

Ingredients

125 gms Maida (Plain Flour)
125 gms Butter
125 gms Powdered Sugar
2 Eggs
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 tsp Vanilla Essence
Salt (a small pinch)
25 gms Butter
25 gms Icing Sugar
1/8 tsp Vanilla Essence

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:

CLASSIC VANILLA BUTTERCREAM- A CRUSTING ... - MY CAKE SCHOOL

Classic Vanilla Buttercream- A Crusting ... - My Cake School image

This easy, delicious Vanilla Buttercream Recipe is so versatile! It is a wonderful recipe that develops a light crust.

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 5

Ingredients

2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
6-7 cups (690-805 grams) powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting that crusts less, see our note at the bottom of the recipe. *see our note about brands above.
2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
1/4 c. (60g) whole milk or more if needed
1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

Steps:

Cream the (slightly softened) butter until smooth. Blend in the vanilla.
Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
This recipe can be doubled or halved.
Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
Can be frozen in air tight container for at least three months . Thaw on countertop.
If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

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