Spongy Vanilla Cake


Today I want to share with you what I do on a daily basis, from simple to decorated.

Spongy Vanilla Cake Recipe at the bottom.

 

 
 

All Natural and Fresh Pineapple Marmalade.

 


Para ver la receta de Bizcocho Esponjoso en Español clic aquí.



Mari's Spongy Vanilla Cake Recipe (Yellow Cake)

 
Ingredients:
3 ½ cups of flour (450 gr)
2 tablespoons of baking powder (50 g)
3 sticks of butter = 3/4 lb. (335 g)or Margarine
2 cups sugar (402 grams)
4 eggs
1 cup of milk (237 ml)
1 tablespoon of vanilla extract or almond (15 ml)
1 tablespoon of grated lemon zest (optional)

Preparation:
1. Pre-heat the oven to 350 F. (175 C).

2. Cream the butter and sugar until you get a pale yellow color and creamy texture. Take eggs one at a time, beat well after each addition.

3. Start to pour the mixture of flour and baking powder already sifted, alternating with the mixture of milk and vanilla and ending with flour. Beat only until incorporated well.

4. Pour the mixture into baking pans previously greased and lined with wax paper (fills two 9 inch round pans or two 8 inch Square Pans).

5. Bake for 35 to 40 minutes. It’s ready when inserted tooth pick comes out clean.

6. Let cool completely before placing on decorating dish, filling and decorating.


    See recipe for: Buttercream

    9 Friends Have Comment:

    1. Hey Mari...
      Is that cake on the picture an 8 inch square cake?

      How do you take out a 16 inch and bigger cake out of its pan to put on top of the filling step by step?

      ReplyDelete
    2. Gismelp - Hi! :) It depends which one, the rounds are 8, 10 and 12 inch. The square is 18x18.

      ~ How to transfer a large cake from pan to over a bottom cake with filling?

      It could be done in many ways. I have a large spatula like tool, see it HERE in seccion #9.

      You can improvise with a large and VERY STURDY cardboard to help move your large cakes.

      Hopes this helps.

      ReplyDelete
    3. Hey Mari's,

      I've tried this cake a few times and it keeps coming out flaky and crumbles which makes it fall apart and difficult to decorate. Any tips on this?

      Sue

      ReplyDelete
      Replies
      1. Sue, this hasn't happen to me. This should not be a flaky cake. Revise the measurements of the ingredients and try sifting flour before measuring and then again after measuring. My recommendation is to bake cake a day before or to wait a few hours until completely cooled before decorating.

        Delete
    4. Hello! This is my first time making this cake so I want to practice on an 8inch round cake. How much suspiro do I need to make?

      Thank you!

      ReplyDelete
      Replies
      1. Hi Nat, this recipe divided in half is good enough to cover a decorate a 7" cake. The recipe as is, would be too much, so I recommend you to just do half.

        Delete
    5. This comment has been removed by the author.

      ReplyDelete
    6. Hi Mari!! Tried this recipe a while back and its delicious.I m wondering if you can double and triple this recipe as needed without mixing two separate batches in two separate mixers? And for the dominican cake, can it be doubled as needed. I have a recipe but I'm doing a huge order and want to save time without sacrificing good taste...that's where you come in ;). Thanks so much and God bless..continued anointing

      ReplyDelete
      Replies
      1. Hi Charming Gourmet, Yes you can double or triple the recipe for both cake recipe, but to make it all at once you´ll need a big mixer. A 5 quart machine can hold up to 1.5 batter mix, more than that I wouldn't recommend.
        Before you preheat oven and start to mix:
        - Measure all the ingredients for each batch and keep separated.
        - Keep the first batch covered with a clean kitchen towel while you do the next batter.
        - Mix both batter by gently folding until combined then pour into baking pans.
        - If your oven is not too big, only do enough batter for the pans to be used, then make the second round while the cake or cakes are baking.

        Happy and successful baking!

        Delete

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