Vanilla Sponge Cake with Chocolate Frosting

Vanilla Sponge Cake with Chocolate Frosting might be a good recipe to expand your side dish recipe box. Watching your figure? This lacto ovo vegetarian recipe has 515 calories, 11g of protein, and 29g of fat per serving. For 91 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Merry Gourmet has 7 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have sugar, flour, vanilla paste, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 41%. Similar recipes include Eggless Vanilla Sponge Cake with Chocolate Buttercream Frosting, Vanilla Sponge Cake With Chocolate Mocha Pudding, and Dark Chocolate Cake with Vanilla Frosting.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the Cake:Preheat the oven to 350F. Use a little butter to grease two 8-inch round cake pans with removable bottoms, then line the bottoms with parchment paper. Put the butter and sugar in a large bowl, then beat with an electric mixer until creamy and very pale.Crack the eggs into a measuring cup. Pour 1 egg into the bowl with the butter and sugar, then beat it into the creamed butter and sugar mixture until it looks fluffy and light. Add the next egg and repeat. If the batter starts to look a little slimy at any point, beat in 1 tablespoon of the flour.Stir the flour, cornstarch, baking powder, and salt together in a bowl. Put the milk, vanilla, and oil in the eggy cup (to save washing another dish). Sift half of the flour on top of the batter, then fold in the milk mixture using a spatula or large metal spoon. Finish with the rest of the flour mixture and keep folding until you have a thick, smooth batter. A big blob of batter should drop (but not slide) away from the spatula if you give it a little shake. If it seems to stick on, then the batter may be a little dry; add 1 tablespoon more milk.SHORTCUT?If you want to make this cake more quickly, cream the butter and sugar together as in step 1, then add the rest of the ingredients, plus an extra 1 teaspoon baking powder, and beat them in with the electric mixer, taking care not to overwork the batter once it looks smooth and creamy. Cakes made this way can have a slightly less delicate texture and a lower rise, but if youre in a hurry, then go for it.Scrape the batter into the prepared pans and smooth the tops. For a nice, even cake, try to ensure each one has about the same amount in it.Bake for 25 minutes, or until the cakes are golden, have risen, spring back to the touch, and a cake tester or toothpick inserted into the center comes away clean. If the cakes are browning unevenly, they can be safely turned around after about 15 minutes, or once they have risen evenly and the surface looks dry. Be quick while you do this, to preserve heat in the oven. Let cool in the pans for 10 minutes, then turn out. Peel the parchment paper from the bottom, put this on the cooling rack crumb-side down, then put the cakes on top.Make the Frosting:Pour the condensed milk and cream in a saucepan and stir it over low heat until it starts to bubble at the edges.Take care and keep stirring, as it can easily stick on the bottom. Break up the chocolate into squares while you wait, then chop it fairly small. Cut the butter into cubes.Remove the pan from the heat, add the chocolate, butter, and vanilla, then let melt, stirring now and again. It will thicken as it cools. Beat it occasionally, until thick and fudgy and completely cooled.Frost the Cakes:To frost cakes, ensure the cakes are at room temperature. Place 1 layer on a cake plate. With an offset spatula, spread top with chocolate frosting. Place the second layer on top, and spread frosting evenly over top and sides of cake.

 

Step by step:

1. Make the Cake:Preheat the oven to 350F. Use a little butter to grease two 8-inch round cake pans with removable bottoms, then line the bottoms with parchment paper.

2. Put the butter and sugar in a large bowl, then beat with an electric mixer until creamy and very pale.Crack the eggs into a measuring cup.

3. Pour 1 egg into the bowl with the butter and sugar, then beat it into the creamed butter and sugar mixture until it looks fluffy and light.

4. Add the next egg and repeat. If the batter starts to look a little slimy at any point, beat in 1 tablespoon of the flour.Stir the flour, cornstarch, baking powder, and salt together in a bowl.

5. Put the milk, vanilla, and oil in the eggy cup (to save washing another dish). Sift half of the flour on top of the batter, then fold in the milk mixture using a spatula or large metal spoon. Finish with the rest of the flour mixture and keep folding until you have a thick, smooth batter. A big blob of batter should drop (but not slide) away from the spatula if you give it a little shake. If it seems to stick on, then the batter may be a little dry; add 1 tablespoon more milk.SHORTCUT?If you want to make this cake more quickly, cream the butter and sugar together as in step 1, then add the rest of the ingredients, plus an extra 1 teaspoon baking powder, and beat them in with the electric mixer, taking care not to overwork the batter once it looks smooth and creamy. Cakes made this way can have a slightly less delicate texture and a lower rise, but if youre in a hurry, then go for it.Scrape the batter into the prepared pans and smooth the tops. For a nice, even cake, try to ensure each one has about the same amount in it.

6. Bake for 25 minutes, or until the cakes are golden, have risen, spring back to the touch, and a cake tester or toothpick inserted into the center comes away clean. If the cakes are browning unevenly, they can be safely turned around after about 15 minutes, or once they have risen evenly and the surface looks dry. Be quick while you do this, to preserve heat in the oven.

Let cool in the pans for 10 minutes, then turn out. Peel the parchment paper from the bottom, put this on the cooling rack crumb-side down, then put the cakes on top.Make the Frosting

1. Pour the condensed milk and cream in a saucepan and stir it over low heat until it starts to bubble at the edges.Take care and keep stirring, as it can easily stick on the bottom. Break up the chocolate into squares while you wait, then chop it fairly small.

2. Cut the butter into cubes.

3. Remove the pan from the heat, add the chocolate, butter, and vanilla, then let melt, stirring now and again. It will thicken as it cools. Beat it occasionally, until thick and fudgy and completely cooled.Frost the Cakes:To frost cakes, ensure the cakes are at room temperature.

4. Place 1 layer on a cake plate. With an offset spatula, spread top with chocolate frosting.

5. Place the second layer on top, and spread frosting evenly over top and sides of cake.

Nutrition Information:

covered percent of daily need