Sponge Cake #1 Recipe

This sponge cake can be used in Boston Cream Pie or in other complex layered cakes.

In subsequent cake research I found out this technically isn't a Sponge Cake because it has both oil and a leavening agent. What Betty doesn't know won't hurt her.

Before You Begin

Ingredients

• 156 grams (1 1/4 cup) All-purpose Flour. For the base recipe you can substitute 180 grams (1 1/2 cups) of cake flour.
• 201 grams (1 cup) Granulated Sugar.
• 2.84 grams (1/2 tsp) Salt.
• 7.20 grams (1 1/2 tsp) Baking Powder.
• 180 ml (3/4 cup) Whole Milk.
• 76 grams (1/3 cup) Butter or Margarine (softened), or Oil. I frequently use Canola Oil here.
• 4.9 ml (1 tsp) Vanilla Flavoring (Extract or Essence).
• 50 grams (1 whole) Egg, lightly beaten.

Preparation

1. Grease the cake pan. To ease removal from the pan, line the bottom with some extra-long baking paper so that the overhanging part can be used as handles to lift the cake out.
2. In a large bowl, mix all the ingredients with an electric mixer on low speed 30 seconds, stopping oc]caisionally to scrape dry ingredients with a rubber spatula from the sides and bottom. Then miix on high speed for 3 minutes.
3. Pour the batter into the cake pan, scraping out every delicious drop with a rubber spatula.
4. Bake in a preheated oven at 177 °C (350 °F) on lower rack for 35 minutes or until golden brown and a knife inserted in the middle comes out clean. For the thin layer cake case, bake iin a preheated oven at 220 °C (425 °F) on lower rack for 14 minutes or until golden brown. In either case, the cake should be springy when touched.
5. Remove from oven and cool on a wire rack.
6. When cooled, use a knife to loosen around the edges. If you've made baking paper handles you can now lift the cake out; if not you'll have to carefully pry it out with a spatula.
7. For a Boston Cream Pie or similar layer cake, slice this in half horizontally to create two layers.

References