Confectioners are constantly experimenting with tastes, but as you know the classics remain valuable beyond time. This classic vanilla the cake is suitable for any home event. And that is quite nice, it’s not necessary to cook it right before serving, the vanilla cake sponge cake will survive the day if prepare it in advance and appear before the guests in all its glory, if you collect the cake shortly before the celebration. Share with friends: 
Time: one hour. 45 minutes Difficulty: easy Servings: 12 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Vanilla sponge cake
- 110 gr. butter at room temperature, plus additionally for greasing baking sheets
- 2 and 3/4 Art. premium flour, plus additionally for nastier
- 1 tsp baking powder
- 1 tsp finely ground salts
- 2 tbsp. Sahara
- 0.5 tbsp. vegetable oil
- 5 large eggs at room temperature
- 1 tbsp. l vanilla extract
- 1 tbsp. milk
Cream
- 350 gr butter at room temperature
- A pinch of finely ground salt
- 3 and 1/4 Art. powdered sugar
- 2 tsp vanilla extract
- 1/4 Art. milk
Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, icing sugar
Recipe preparation:
- Preheat the oven to 170 ° C. Butter the bottom and the walls of round 23-cm baking dishes; sprinkle with flour and clean up the excess.
- In a medium-sized bowl, use a whisk to mix the flour, baking powder and salt.
- In a large cup with a medium-high-speed mixer whip butter, sugar and vegetable oil, until loose consistency of a light shade, for about 5 minutes Drive in eggs one at a time, then add vanilla.
- Knead the dough by alternating a mixture of flour and milk with a spatula, adding flour in 3 parts and milk in 2. Start and end with flour until smooth. Divide the resulting dough equally between pre-prepared forms.
- For the cake: bake the cakes on the same level as the oven 35-40 minutes, until the top acquires a golden hue, and the center will not spring when pressed. In the middle of the process, turn half form, if it seems that the crust is baked unevenly. Leave to cool for 10 minutes. in forms then put on racks and leave to cool completely.
- While the cakes are cooling, prepare the cream: in large with a mixer at medium speed, whip the creamy oil and salt to a smooth consistency. Sugar up slowly powder. After it is fully poured, increase medium to high speed and continue whisking until contents the bowls will not become white and airy. Add 2 tbsp. l milk and beat until smooth. Stir in the remaining milk, 1 tbsp. l behind times (the cream will turn out to be easily smeared, but not spreading).
- Assembly: put 1 cake on a plate or stand front side up and grease 1 tbsp. cream. Cover with a second cake. Coat the top and sides of the cake with the remaining cream. a small note on decorating cakes with flowers. can be cooked the day before; wrap them with cling film and foil and leave overnight at room temperature. You can also collect cake a day before serving; leave it overnight at room temperature, cover with a large cup or special dome (if it’s too hot in your kitchen, cool the cake and then in about an hour leave it at room temperature before serving).
