Craving a slice of heaven? This vanilla sponge cake recipe is your ticket to a light, airy dream, surprisingly simple to create!
Unlock the secrets to bakery-worthy perfection with easy-to-follow steps and tips that will have everyone begging for a second piece.
Ingredients
Let's explore the list of ingredients we'll need. First, grab 1.5 tablespoons of olive oil – separate it for later use! Then, snag 500g (or 1 lb) of stewing beef – cut it into 2/3-inch cubes. Don't forget 1/2 teaspoon each of salt and pepper to season!
Next, we'll need 1 chopped onion, 3 minced garlic cloves (that's 1 tbsp), and 2 celery stalks cut into 1/3-inch slices. For carrots, grab 3, slice them 1/5-inch thick – halve the big ones!
Alright, now for the thickener: 4 tablespoons of flour. Also, have 2 1/2 cups of low-sodium beef broth/stock, 1 1/2 cups of dry red wine, Guinness, or stout – the secret flavor weapon! Plus, 1 1/2 cups of water, 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of dried thyme!
Lastly, a cup of frozen peas and 2 cubed potatoes, about 2/3-inch. And for fun, maybe some buttery mushrooms!
Instructions
Now, let's get cooking! First, I like to preheat my oven to 350°F (175°C)–that's where the magic happens! Grab your cake pans and grease 'em up real good; you don't want any sticky situations later.
Next, I'll guide you through mixing: cream butter and sugar until it's lighter than air. I'm talking fluffy! Beat in your eggs one at a time and then stir in the vanilla—smells amazing, right? This step is crucial for proper cake aeration.
I sift dry ingredients together–you don't want any lumps! Then I add them to the wet ingredients, mixing 'til just combined. Don't overmix; it's a cake, not a workout!
Now, pour the batter into your prepared pans. Bake for about 30-35 minutes or until a toothpick comes out clean. Let them cool and you're ready to frost! Easy peasy, I'm sure you'll bake a perfect vanilla sponge, and if you don't – try again!
Recipe Notes
Before we move on, I've got a few tips that'll help you bake the perfect sponge cake every time! First, make sure your ingredients are at room temperature. It really makes a difference!
Next, don't overmix the batter. Gently fold in the flour until it's just combined. Overmixing leads to a tough cake – and nobody wants rubbery cake, right?
Baking time can vary. Start checking for doneness around 30 minutes. A toothpick inserted into the center should come out clean, or with just a few moist crumbs. If it's browning too quickly, tent it loosely with foil!
Let the cake cool completely in the pan before frosting! I know, it's tempting to dig in right away, but patience is key, my friend!
Nutrition Information
If you're curious about what's inside a slice of vanilla sponge cake–nutrition-wise–I've got you covered! I'm gonna break it down for you.
Each serving packs about 419 calories–not too bad, right? Carbs come in at 32 grams, giving you energy. Protein? Around 28 grams. That's kinda awesome!
Now, let's talk fats. You're looking at 19 grams total, with 7 grams of saturated fat. Cholesterol's at 75 mg. Gotta keep an eye on those!
Sodium? About 473 mg. Potassium is a good one–1246 mg. Fiber gives you 6 grams–helps keep things moving, if you catch my drift… Sugar's 6 grams (7%).
Vitamins enter the chat: Vitamin A at 6590 IU, and Vitamin C at 28.4 mg! Calcium? 87 mg. And iron? 6.6 mg. Not bad, eh?!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 8
Ingredients:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Pour batter into prepared pan and bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving, estimated):
Calories: 250
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 150mg
Carbohydrates: 32g
Sugar: 20g
Protein: 3g