It's kind of a disadvantage that a cake made In December of the previous year comes up for view at the close of January 2022, i.e, the following year (timeline specifics meant for prospective grandkids).
More importantly, since I haven't wished you yet- happy 2022, reader🎊 Although I fumble much, I truly appreciate your audience.
That being said, I really don't intend on delays. In a perfect world, I'm the consummate recipe writer/blogger, publishing as fast and furiously as the promptings in my belly. And since we know this hasn't been the case, we can only hope the perpetual reel unwinding in my brain arrives typed on screen in greater frequency.
So, today, as you gaze upon the dolled up images, it's the content within that stands pretty tall in the story. A protagonist that cannot be downplayed, and a blueprint that's worked to near perfection in the several years I've been baking/eating/serving/selling cake.
While it's as crazy as fluff, with a lightness that can only be taken on as other-worldly, sponge cake does not lack in flavor bomb quality. You simply can't stop at one piece, with or without adornment.
Moreover, it stood up in an ambitious 4 layer display with strawberries and whipped cream indelibly hoisted within. All for a commemorative 80th birthday.
I shall desist on expanding at length. The fact that this is a combination of several recipes I've been keen on from the time I'd realized one can never have enough of vanilla cake should suffice for the end -of-month post.
Therefore, without further adieu, let's cut some cake.
Nearing Valentine's Day, could there be a sentiment any more perfect than this?
Sponge cake:
- ½ cup unsalted butter
- 1 cup milk
- 2 cups all purpose flour
- 2½ tsp baking powder
- ⅛ tsp salt
- 4 large eggs
- 1 ½ cup sugar
- 1 tbsp vanilla extract
- 3 tsp vegetable oil
Directions:
- Preheat oven to 350°F with the rack centered.
- Place butter and milk in heatproof bowl or measuring cup and microwave until hot, but not boiling. Keep aside to cool slightly.
- Sift dry ingredients, from flour to salt.
- Whip eggs for thirty seconds on high until foamy. Stream in sugar and beat mixture until thick, white and tripled in volume, about 5-7 minutes.
- Gently add in flour in thirds, mixing gently between additions.
- Add vanilla extract and oil to milk mixture,
- Use a scoop of the batter to lighten or temper the milk mixture, Whisk the mixture and slowly add it back into the batter. Beat at low speed until incorporated. Scrape down sides and beat on medium for another 20 seconds.
- Pour cake batter into prepared pans. Bake for 25-30 minutes or until toothpick inserted comes clean. Cool in pan for 10 minutes. Flip over onto wire rack and allow to cool completely.
- Decorate as desired or serve dusted with powdered sugar.
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"You love him even though you have never seen him. Though you do not see him now, you trust him; and you rejoice with a glorious, inexpressible joy. The reward for trusting him will be the salvation of your souls." 1 Peter 1:8,9