Vanilla Genoise
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A light and airy Italian sponge cake infused with the sweetness of vanilla.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 4large eggs
- 100 gunsalted butter
- 2 mLvanilla extract
- 2 gbaking powder
- 1 gsalt
- 50 mLwhole milk
- 100 gunsalted butter, softened
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm round cake pan.
Tip: Use a non-stick pan or grease it with butter to prevent the cake from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Whisk the dry ingredients together until well combined.
- 3
In a large bowl, whisk together the milk, eggs, and vanilla extract.
Tip: Whisk the wet ingredients together until smooth.
- 4
Add the softened butter to the wet ingredients and whisk until combined.
Tip: Make sure the butter is fully incorporated into the mixture.
- 5
Gradually pour the dry ingredients into the wet ingredients and whisk until just combined.
Tip: Don't overmix the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to smooth the top of the cake.
- 7
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Let the cake cool in the pan for a few minutes before removing it.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 10
Once the cake is cool, you can dust it with powdered sugar or frost it with your favorite frosting.
Tip: You can also store the cake in an airtight container for up to 3 days.
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