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- 6 eggs separated
- 1 cup (230 ml) sugar
- 1 cup (230 ml) flour
- 1 teaspoon (5 ml) vanilla extract (pure is yummier)
- 1 teaspoon (5 ml) lemon extract (I prefer real lemon juice, fresher, tasty)
- 1 teaspoon (5 ml) salt (you can also do 1/2 teaspoon (2.5 ml) if you want less salt)
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) white vinegar (optional - not shown in video, but is something I now use)
Steps for vanilla sponge cake
1. Preheat oven to 350°F (175°C).
2. Prepare your pan. (Butter + flour pan)
3. Separate egg whites and egg yolks.
4. Add sugar, vanilla extract and lemon extract or juice to the egg yolks
5. Mix flour, salt and baking powder in a separate bowl.
6. Whip egg whites until stiff and fluffy. (Tip: tip your bowl. If the egg whites follow, its not ready yet. When its 100% done, even if you turn the bowl up side down, it still won't fall.)
7. Whip egg yolks with the sugar, vanilla and lemon.
8. Gently fold egg yolk mixture into egg whites. Do NOT stir or beat.
9. Fold in flour mixture, a little at a time, until all the flour has been absorbed into the egg mixture.
10. Pour cake batter into your pan and place in the center of your oven and bake for 20-30 minutes. (Insert a toothpick into the middle, if it comes out clean then the cake is ready.)
11. When cake is ready, place it on a rack and let it cool completely before removing from the pan. (Put a towel on top of your cake to avoid bugs near your cake.)
12. Decorate with icing, buttercream or frosting and enjoy!
Ingredients for vanilla buttercream frosting
- 2 sticks of room temperature butter
- 6 cups of icing sugar
- Milk
- Vanilla extract
How to make vanilla buttercream frosting
1. Mix up the 2 sticks for butter until its nice and fluffy
2. Add 6 cups of icing sugar and keep mixing
3. Add your milk and vanilla extract
4. Mix it all up and its done!
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