Ingredients
Vanilla Sponge
- 150 grams (5.3 ounces) butter (room temperature)
- 250 grams (8.8 ounces) sugar
- 50 grams (1.76 ounces) vegetable oil
- 310 grams (10.9 ounces) flour
- 3 large eggs
- 250 milliliters (1 cup) buttermilk
- A pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
The Cream
- 450 grams (15.9 ounces) cream cheese
- 150 grams (5.3 ounces) butter (room temperature)
- 100 grams (3.5 ounces) powdered sugar
- 50 milliliters (1.69 fluid ounces) cream
- Vanilla extract to taste
Additionally
- Fresh strawberries (to preference)
Equipment
- Mixing Bowls
You'll need multiple sizes. Stainless steel or glass works best for easy cleaning and a sturdy mix.
- Electric Mixer
This is crucial for getting that fluffy texture in your butter and sugar mix. A hand mixer or stand mixer will do the trick!
- Measuring Cups and Spoons
Accuracy is key in baking. Use these to ensure your ingredients are spot on.
- Baking Tins
Choose one with a diameter of 20cm or multiple tins between 16-18cm. Don't forget to line or grease them well!
- Wire Rack
This allows your cake to cool evenly and prevents the bottom from getting soggy.
- Spatula
Perfect for mixing buttermilk at the end and spreading that delicious cream cheese frosting.
- Parchment Paper
A must for easy removal of cakes from the tins. They'll slide right out!
Instructions
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Servings
Now that your masterpiece is ready, let's talk about serving this delightful cake. Picture this: a sunny afternoon, a cool breeze, and an elegant tea party setup. Your Vanilla Sponge Cake will be the star of the show!
✨ Tea Party Delight: Serve each slice on fine china, and don't forget to brew a pot of your favorite tea. The fruity aroma of strawberries perfectly complements a cup of Earl Grey or Chamomile.
🍨 Sundae Sensation: Looking to jazz things up? Add a scoop of vanilla or strawberry ice cream alongside each slice. Drizzle some extra cream on top for an indulgent treat everyone will remember.
🍓 Berry Bonanza: Fresh strawberries are already a part of this recipe, but why not add a few blueberries, raspberries, or even a smattering of blackberries for a burst of flavors and colors?
Variations
Wondering how to enjoy this amazing cake even if you're on a special diet? Here are some gluten-free and vegan variations that won't compromise on flavor! 🌱
Gluten-Free Option: Replace the regular flour with a gluten-free flour blend in the same quantity. Ensure your baking soda and other ingredients are certified gluten-free to keep your recipe safe.
Vegan Twist: Swap out the butter with a plant-based alternative, use dairy-free cream cheese, and substitute eggs with flaxseed or chia seed mixtures (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). For the buttermilk, use a plant-based milk with a tablespoon of lemon juice or vinegar to achieve the same consistency.
Faq
- Why isn’t my sponge cake rising evenly?
It might be due to under-mixing or over-mixing the batter. Ensure all ingredients are well-blended and check your oven temperature with an oven thermometer.
- How do I know when my sponge cake is done?
A skewer or toothpick inserted into the center of the cake should come out clean. If not, bake for a few more minutes and retest.
- How can I make my frosting less sweet?
Reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness without compromising on flavor.
- Can I prepare the sponge cake ahead of time?
Yes, you can bake the sponge cake a day ahead and store it in an airtight container. Frost it before serving for best results.
- What's the secret to a fluffy sponge?
Make sure your butter is at room temperature and beat it with sugar for a good 5-7 minutes to incorporate enough air.
- How do I avoid lumpy batter?
Sift all your dry ingredients and add them gradually while you continue mixing. This ensures a smooth and uniform batter.