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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United Kingdom · Dessert

Yeasted Vanilla Sponge Cake

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 5 eggs
  • 90 g white granulated sugar (adjust amount to taste)
  • 90 g vegetable oil
  • 20 ml milk (adjust amount to taste)
  • 150 g all-purpose flour, sifted
  • 8 g instant yeast
  • A dash of vanilla extract (adjust to taste, optional)
  • Hot water (70°C/158°F)

Method

  1. Crack the eggs into the mixing bowl, and beat them to homogenize.
  2. Mix in the sugar until well-distributed.
  3. Mix in the oil, then the milk.
  4. Sift in the flour, and mix just until incorporated.
  5. Mix in the yeast powder.
  6. Transfer the batter to a cake pan lined with baking paper. Place the cake pan into the larger baking tray, and place them into the oven.
  7. Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.
  8. Set the oven to 150°C, and bake for 65 minutes or until a skewer inserted into the center comes out with no batter on it.
  9. Remove the cake pan, and let it cool.
  10. Unmold the cake, and cut into squares.