Vanilla Sponge Cake

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

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

Ingredients

Yeasted batter

  • 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

Preparation

  1. Start the fermentation (10 min)
    Mix the warm milk, yeast and a little sugar. Let it foam before adding the rest of the ingredients.
  2. Form a soft batter (8 min)
    Add the flour, eggs, butter, salt and vanilla. Work just enough to get a smooth, soft batter.
  3. Let it rise gently (1 h 30)
    Let rise in a pan or ring until you get an airy mass that is clearly relaxed.
  4. Bake without knocking back the yeast (35 min)
    Place 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 brisk a bake closes up the crumb.

Storage and serving

This sponge cake keeps well wrapped and can be soaked with a vanilla syrup.

Tips

  • Rising: A rise that is too warm makes the texture coarser.
  • Use: This base holds up very well for a shortcake, a soaked sponge or a brunch dessert.

Recommended Vanille Désiré products

The extract sets the batter, the bean refines the scent, and the vanilla sugar can be used for the finish or the soaking syrup.

FAQ

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

Sources