Bakery Style Vanilla Sponge Cake Recipes

THE BEST VANILLA CAKE EVER

Steps:

• Preheat the oven to 325°F and grease and flour two 8 or 9 inch cake pans. Set aside.
• In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.
• Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
• Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
• In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It's okay if the batter still has a few lumps in it-you don't want to over mix it.
• Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely and frost with your favorite frosting.

BAKERY STYLE VANILLA SPONGE CAKE

Steps:

• Preheat your oven to 350ºF with a rack in the middle position. Grease two 8" circular cake pans.
• Whip the room temperature eggs in your mixer on high speed (using the whip attachment), until foamy. Very slowly, pour in the sugar. Continue to whip until the mixture reaches the ribbon stage (when you lift the whisk out, the mixture with flow off in a wide, thick, pale yellow ribbon), about 5 to 7 minutes.
• Add in the flour, baking powder, and salt, and mix on low speed until combined.
• Put the milk and butter in a medium microwave safe bowl (or in a pot on the stove top), and heat until the butter is melted and the mixture is hot.
• Whisk 2 cups of the cake batter into the hot milk mixture. Add it all back into the remaining batter.
• Add the vanilla and mix until evenly combined.
• Pour the batter evenly between the two cake pans.
• Bake at 350ºF for 25 minutes, then reduce the oven temperature to 325ºF and continue baking until finished (about 10 minutes, watch carefully). The cake it done when you gently press at the center and it springs back immediately.
• Remove from the cake pans and let cool completely on wire racks before slicing or icing.