Fluffy vanilla sponge cake

A light, airy sponge cake, with a gentle fermentation and a clearly present vanilla.

A supple, elegant base for building a dessert, a shortcake or a brunch cake.

Ingredients

Yeasted dough

  • 320 g flour
  • 24 cl warm milk
  • 7 g dry baker's yeast
  • 70 g sugar
  • 60 g melted butter
  • 2 eggs
  • 1 tsp Bourbon vanilla extract
  • 1 pinch fine salt

Method

  1. Start the fermentation (10 min)
    Mix the warm milk, the yeast and a little sugar. Let it foam before adding the remaining ingredients.
  2. Form a supple dough (8 min)
    Add the flour, eggs, butter, salt and vanilla. Work just enough to obtain a smooth, supple dough.
  3. Let it rise gently (1 h 30)
    Let it rise in a tin or ring until you get an airy, visibly relaxed mass.
  4. Bake without breaking the yeast (35 min)
    Start in a cold or barely preheated oven, depending on your oven, to allow one last rise and get a finer crumb.

Why this recipe works

The yeast gives a fuller crumb and the vanilla is more stable than in a quick sponge.

Mistakes to avoid

Milk that is too hot tires the yeast, and too fierce a bake tightens the crumb.

Storage and serving

This sponge keeps well wrapped in film and can be re-soaked with a vanilla syrup.

Tips

  • Proofing: A rise that is too warm gives a coarser texture.
  • Use: This base works very well for a shortcake, a soaked sponge or a brunch dessert.

Recommended Vanille Désiré products

The extract anchors the dough, the bean refines the aroma, and the vanilla sugar can be used for the finish or the soaking syrup.

FAQ

Can it be made with only a vanilla bean?
Yes, but the extract offers more practical dosing in a yeasted dough.
Can it be used as a layer cake base?
Yes, as long as you let it rest well before slicing.

Sources