Simplest Sponge Cake

This cake is very moist and soft, with a melt -in- the-mouth texture. Ideal for afternoon teas, birthday celebrations, even a small private wedding. The ratio of ingredients can always be doubled or tripled to create a higher, more magnificent cake with the same recipe. This is the “Sponge Cake” by excellence, it will let nobody down and it’s not too sweet. Easy to make and to assemble, decorate with fresh berries instead of flowers, if you will

1 electric Hand Mixer
1 6″ Cake Mould with removable bottom if possible
1 3″ Cake Mould with removable bottom if possible
1 Big Bowl
Measuring Cups
Parchment Paper
Wood Spoon

-For the Cake
3 Fresh Whole Eggs room temp
3/4 Cup Granulated Sugar
1 1/4 Cup AP Flour + 1 Tablespoon to dust moulds
2 Sticks Butter room temp + 1 Tablespoon to grease moulds
1 Tablespoon Vanilla Extract
6 Tablespoons Buttermilk / Regular Whole Milk
1 Dash Sea Salt
2 Teaspoons Double Acting Baking Powder

For the Frosting
5 Oz Mascarpone Cheese / Plain Cream Cheese
2 Tablespoons Powdered Sugar
1/2 Cup Regular Milk

For the Cakes
-Preheat your oven to 350F/175C
-Grease your moulds with butter, dust them with AP Flour and cover the bottoms with parchment paper
-Cream your butter and sugar in medium speed using your electric mixer (add vanilla essence), cream until the mixture is very pale
-Add each egg one by one, keep beating, it’ll look separated (That’s okay)
-Mix your powders well (AP Flour, Baking Powder and Salt) Add 1/3 of the powders to your egg mixture, by hand with a wood spoon
-Add by hand 1/3 of your buttermilk
-Keep adding 1/3 of the Powders followed by 1/3 of the Buttermilk, until you’re done, (finish with the powders)
-Distribute uniformly in your moulds, cover only 1/3 of your moulds
-Bake until cakes are light golden on top, and they spring back when touched (the smaller one will bake first of course, keep an eye into it)
-Take off your moulds and let cool for some minutes

For the Frosting:
-Beat the Cheese and Sugar in low to combine
-Add a 1/3 of cream or milk, keep beating
*You should obtain a spreadable mixture, so keep an eye on the amount of cream/milk, keep adding as needed.

Place the smaller cake on top of the big one
Spread (using a spatula or regular knife) part of the frosting
Cover as much as you’d like (I left this one semi-naked)
Place Flowers on Top or Fresh Berries



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