Vanilla Sponge Cake/ Lavender Caramel Cake

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This vanilla sponge cake is soft and moist texture. What I like about cakes containing oil, is their moist texture and how you can store the cake in the refrigerator and it doesn't become too firm. While you can use any flavorless oil such as vegetable, canola, safflower, or corn oil.

The Ermine frosting I used to both fill and frost the cake also has a lightly sweetness and buttery flavor. I like the frosting which is with a light and fluffy texture. This frosting as smooth as whipped cream which makes the frosting taste so good and gives it a silky smooth texture. 






Vanilla Sponge Cake/ Lavender Caramel Cake


Ingredients：

3 egg yolk

A pinch of Salt

3 egg whites

80g  Sugar 

120g   All purpose flour (Take out 2 Tbsps of flour and replace it with 2 Tbsps of Corn starch.)

30g  Vegetable oil 

30g  Milk 

1/2 tsp Vanilla essence

1/2 tsp Vinegar


Vanilla Ermine Frosting:

Please refer to here: 👉 https://bakewithkaren.blogspot.com/2022/07/vanilla-ermine-frosting-cooked-flour.html


Method:

  1. Preheat the oven for 15 mins at 160°C.Coated the baking pan with oil and placed baking paper at the bottom.
  2. Shive the flour and set aside.
  3. Beat the egg whites with vinegar until foamy apeared. 
  4. Add in sugar in three batches and beat until stiff peak.
  5. Add in salt in egg yolks and mix well.
  6. Pour the egg yolk into beaten egg whites and mix well.
  7. Add in  the flour gradually,  and mix well using a spatula.
  8. In another bowl, mix oil, milk and vanilla eseence. Add in a small amount of cake batter and mix well. Pour into the cake batter and mix well.
  9. Pour the cake batter into the prepared tin
  10. Tap it a few times so as to release the air bubbles from it and place it in the preheated oven to bake for around 35-40 mins.
  11. When it's been 30 mins into baking, insert a skewer or thin knife in the middle of the cake and pull it out, if it comes out clean, the cake is baked and you can bring it out of the oven else bake it for a few more minutes and check again.
  12. Once done, get your cake out and leave it to cool for at least 10-15 mins, before demoulding.
  13. Once you've de-moulded, let the cake sit on a cooling rack to cool completely before decorating or frosting it.

Assemble the cake: Once the cake is cooled, trim the top of the cake to get a flat surface. Cut the cake into three layers. Place one cake layer (top of the cake facing down) on your serving plate.  Spread with a thin layer of frosting. Repeat the process with the next two cake layers. Then cover the entire cake with the remaining frosting. 

Happy Baking!

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