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1 cup (200g) granulated sugar
½ cup (120ml) whole milk, at room temperature
¼ cup (60g) unsalted butter
1 tbsp pure vanilla extract
Each ingredient plays a specific role in texture, taste, and structure, so be sure to measure accurately and follow each step. Preheat your oven to 350°F (175°C). Baking at the right temperature is essential to prevent over-baking or under-baking, both of which can affect the cake’s texture.
Grease a cake pan with a thin layer of butter or non-stick spray. Line the bottom with a circle of parchment paper for easy removal, then lightly dust the sides with flour to prevent sticking. Tap out excess flour to avoid clumping. Combine the all-purpose flour, baking powder, and salt in a medium bowl.
Sift this mixture twice to aerate it, ensuring a smoother and lighter batter. Double-sifting is particularly effective for a soft crumb, as it breaks up any lumps and distributes the baking powder evenly. In a large mixing bowl, crack the 4 eggs. Ensure they are at room temperature, as this allows them to whip to a greater volume.
Add the granulated sugar and, using an electric mixer on high speed, beat for 5-7 minutes. You want a thick, pale mixture that has nearly tripled in volume and falls in ribbons when lifted from the whisk. This technique incorporates air into the eggs, a key step for a fluffy, sponge-like texture.
Test the ribbon stage: Lift the beaters; if the batter falls back into thick ribbons that slowly dissolve into the mixture, you’re ready for the next step. In a small saucepan, gently heat the milk and unsalted butter over medium-low heat. Stir until the butter is fully melted, then remove from the heat and let cool slightly. The milk should be warm but not scalding, as high temperatures can scramble the eggs when added.
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