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This is a soft and plush vanilla cake with a beautiful vanilla flavor that stays perfectly fresh and moist for up to four days. It combines the fluffiness of Japanese cotton cakes with the richness of Western butter cakes, resulting in an ultimate classic sponge cake that is tender and less greasy than typical butter cakes.
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Beat eggs and sugar on high for 7 minutes until thick and voluminous. → Gently mix in the dry ingredients (flour, baking powder, salt) in three batches on low speed. → Combine hot melted butter, milk, oil, and vanilla. Temper with some batter, then slowly mix it back into the main batter. → Divide batter into two pans, bake for 30 minutes, and cool completely. → Assemble and frost the cooled cake layers with vanilla buttercream.
Beat eggs and sugar on high for 7 minutes until thick and voluminous. → Gently mix in the dry ingredients (flour, baking powder, salt) in three batches on low speed. → Combine hot melted butter, milk, oil, and vanilla. Temper with some batter, then slowly mix it back into the main batter. → Divide batter into two pans, bake for 30 minutes, and cool completely. → Assemble and frost the cooled cake layers with vanilla buttercream.
This is a soft and plush vanilla cake with a beautiful vanilla flavor that stays perfectly fresh and moist for up to four days. It combines the fluffiness of Japanese cotton cakes with the richness of Western butter cakes, resulting in an ultimate classic sponge cake that is tender and less greasy than typical butter cakes.
In the bowl of a stand mixer, crack the eggs and whisk for 30 seconds until frothy.
Add the sugar, then beat on high speed for 7 minutes until the mixture is thick, pale, and has significantly increased in volume.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the egg mixture in three separate batches. After the first two additions, mix on low speed for only 5 seconds each. After the final addition, mix for 10 seconds, just until combined.
In a microwave-safe jug, combine the cubed butter and milk. Microwave until the butter is fully melted and the mixture is hot.
This cake has a very soft, plush, and fine crumb, and is designed to stay moist for up to 4 days.
Ensure the cake layers are completely cool before frosting, otherwise the buttercream will melt and slide off.
Tapping the cake pans on the counter before baking helps to create a more even, fine-textured cake by removing large air bubbles.
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