We are always looking for that perfect Vanilla cake!!! I have tried quite a few and here is one of the cakes I really like. I always brush my cakes with a Vanilla Sugar Syrup to add a little extra moistness to my vanilla cake.
Vanilla Sponge Cake
- 4 eggs (room temperature)
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- ¼ cup butter (unsalted)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Method
Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
Pour into two greased and floured 8″ round cake pans.
Bake at 325 F until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
Vanilla Sugar Syrup
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons pure vanilla extract
Bring the water and sugar to a boil until the sugar has dissolved. Once all the sugar has dissolved take the saucepan off the heat and add 2 teaspoons of vanilla extract.
Pour mixture into a jar and refrigerate. Sugar syrup can last in your fridge for 1 month.
Apply to your sponge cake with a pastry brush. Add just enough syrup to moisten the cake.
