Super Moist Sponge Cake Recipe
By Glorious Cakes
Indulge in the perfection of this exceptional yet straightforward recipe for a super moist sponge cake. Crafted from pantry staples, this cake boasts a velvety texture, tender crumb, and maintains its freshness for up to 3 days.
Ingredients:
- 225 g / 2 sticks unsalted butter, softened and cut into 8 pieces
- 4 large eggs, at room temperature
- 1⁄2 cup / 125 ml milk (whole or low-fat, not fat-free), at room temperature
- 2 tsp vanilla extract
- 1 3/4 cups / 265g plain flour (all-purpose flour, 7 oz)
- 2 tsp baking powder
- 1 1/2 cups / 330g caster sugar / superfine sugar
- 3/4 tsp salt
Instructions:
- Preheat the oven to 180C/350F or 160C/320F, positioning the rack in the middle of the oven. Butter the cake pans and line the base with baking paper.
- In a bowl, combine the wet ingredients and whisk thoroughly. In another bowl, use a handheld beater on speed 1 to quickly whisk together the dry ingredients.
- Add 1/3 of the butter to the dry ingredients, then use the beater whisk to mix at speed 1. Gradually increase to speed 5 and whisk for 10 seconds until the butter is partially incorporated.
- Repeat the process with another 1/3 of the butter, then add the remaining butter and repeat again until the mixture resembles wet sand.
- Incorporate half of the wet mixture into the dry ingredients and beat until fully combined. Add the remaining wet mixture and beat on medium speed until the batter is almost completely smooth.
- Divide the batter evenly between the prepared cake pans, smoothing the surface, and bake for 25 minutes or until a skewer inserted into the middle comes out clean but moist.
- Allow the cakes to cool on a wire rack for at least 15 minutes before removing them from the pans.
Enjoy the sublime texture and flavor of this super moist sponge cake, a delightful treat for any occasion.