Many have had trouble with this recipe.
Knowing this, I have re-filmed the instructions 3 separate times over the last 2 years and then I even modified the recipe to accommodate all of those trouble spots. But I am still getting messages from folks with still more problems!
It is so difficult for me to say, “Ah ha! It’s because you did THIS or THAT” Or better yet it’s because you DID NOT do this or that!
But since I am not in your kitchen, and I do not see your oven set up, and I cannot know how you are mixing this recipe I just cannot say what the problem areas are. I thought I covered it by explaining it ad nausea, but apparently I did not.
All I can say guys is this: “If you mix it EXACTLY the way I show you, using EXACTLY the same ingredients that I do and you WEIGH your ingredients, you should not have any trouble. This cake comes out lovely for me each and every time. I am sorry to those who have had bad results. But on another note, there have been hundreds of you who have had GREAT results! So I know it is not a problem with the recipe.
Proceed with Caution! This is NOT A BEGINNER RECIPE
Vanilla Sponge Cake
This recipe will yield 2 thick 8″ layers, or 24 standard size cupcakes- lightly spray the inside of the cupcake paper with pan grease before pouring in the batter
Click here for more info on Baking Pan Sizes
I always recommend using parchment paper to line the bottom of any cake pans in addition to the pan grease. This will ensure clean release each and everytime.
Preheat oven to 350 degrees F
Large Eggs at room temperature 200g (4)
Sugar 400g (2c)
Whole Milk 8 fl oz
Butter 112g (8T)
Vanilla Extract 1 Tablespoon
All Purpose Flour 260g (2c) (You may sub in cake flour here)
Baking Powder 10g (2tsp)
Salt 2g (1/4tsp)
In the bowl of your Kitchen Aid mixer whip the eggs on high speed with the whip attachment until foamy, then gradually start adding in your sugar very slowly.
The eggs will take about 5 minutes to reach the ribbon stage, so in the meantine you can heat your milk and butter together in the microwave or on the stovetop and reserve.
Also have your flour and baking powder and salt sifted together.
The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when lift your whip attachment and the batter runs back into the bowl it makes a ribbon effect before disappearing back into the mixture. You can also do a “figure 8″ pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage.
At this point add in all of the dry ingredients at once with the mixer OFF so you do not have a flour shower all over your kitchen! And on low speed mix in the dry mixture. You can gradually go up to a higher speed to make sure it is all incorporated evenly.
Next you will prepare a liaison with the milk/butter mixture. A liaison is a technique in which rather than dumping the liquids straight into the main batter causing deflating of this delicate foam we took such care to acheive; you will take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the liquids to THAT 2 cups of batter. Whisk it all together and then proceed to add this liason to the orginal cake batter in the Kitchen Aid bowl.
Add the vanilla extract last and pour into prepared pans.
Bake this cake at 350 degrees F for about 25 minutes, then lower the temperature to 325 F to continue baking UNTIL IT’S DONE !
**Some of you have trouble with your cupcakes RISING! Start with 375 F temperature and once they JUMP (about 15 minutes), turn down to 325 F and bake the rest of the way.
The cake is done when you gently press the center and it springs back immediately.
Please Read WHAT IS CAKE to understand the different types of cakes recipes and how each one is different from the next.
Also, this cake recipe is a foaming egg sponge, so it is naturally going to be a DRY style cake due to very low amounts of fat in the recipe.
It lends itself nicely to having a Simple Syrup brushed on the layers to add moisture
A Note on Doubling this recipe:
Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix.
However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume.
If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl
**Some people have commented that they get a bit of a “sugar crust” on top of their finished baked cake. It is possible that the sugar you are using is of a coarser grain, so it is not dissolving into the mixture as it should. You can try switching to Caster Sugar or SuperFine here in the USA (which is very fine grain) or even taking your regular grain sugar and grinding it down in a coffee grinder or food processor.
Another cause of this slight crust may be a TOO HOT oven. Since so many home ovens are different, and I use a convection oven at the bakery (which tends to run about 25 degrees F above home ovens) you may want to set your oven temp on a lower setting if you think your oven may be the culprit, to see if that helps.