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This is the easiest and best-tasting sponge cake you can imagine. It keeps well in the refrigerator or freezer. Spread a thin layer of raspberry preserves between the layers and a light dusting of confectioners' sugar over the top and you'll have a perfect cake for an impromptu tea party.

Source: EatingWell Magazine, May/June 2014

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Recipe Summary

total:
1 hr 30 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.

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  • Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside.

  • Stir flour and baking powder together, then sift onto a piece of parchment paper.

  • Whisk eggs in a mixing bowl by hand to combine, then whisk in salt. Whisk in sugar in a stream, then whisk in vanilla. Then, using a hand-held electric mixer or a stand mixer with the whisk attachment, whip the mixture on medium-high speed until lighter in color and very light and fluffy in texture, about 3 minutes in a stand mixer or 5 minutes with a hand mixer.

  • Gently whisk in the warm milk mixture by hand. Add the flour mixture in 4 additions, lifting the parchment paper to help you sprinkle it in. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Divide the batter between the prepared pans and smooth the tops.

  • Bake in the center of the oven until golden and firm when touched in the center, about 20 minutes. Let cool in the pans on a wire racks for 10 minutes.

  • Run a sharp paring knife around the layers to loosen, then invert the pans onto the racks.

  • Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.

Tips

Make Ahead Tip: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.

Equipment: Two 9-inch round cake pans, parchment paper

To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.

Nutrition Facts

1 slice
181 calories; protein 3.5g; carbohydrates 29.6g; dietary fiber 0.4g; sugars 17.4g; fat 5.5g; saturated fat 3g; cholesterol 57.7mg; vitamin a iu 202.6IU; folate 52mcg; calcium 67.3mg; iron 1mg; magnesium 6.3mg; potassium 49.5mg; sodium 152.9mg; thiamin 0.1mg; added sugar 17g.
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