Soft Cake Base
A light, fluffy sponge cake base with a delicate crumb - perfect foundation for layered cakes, trifles, or enjoyed simply with fresh berries and cream.
Equipment
Ingredients
Cake Base
all-purpose flour (sifted)
200 g
granulated sugar
150 g
eggs (room temperature)
4 piece
unsalted butter (melted, cooled)
100 g
whole milk (room temperature)
60 ml
baking powder
8 g
vanilla extract
5 ml
salt
2 g
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C. Grease and line a 20cm round cake pan with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, and salt until well combined.
Beat eggs and sugar
In a separate large bowl, beat eggs and sugar on high speed for 5-7 minutes until pale and fluffy.
Add melted butter
Gradually pour in the cooled melted butter while mixing on low speed.
Add milk and vanilla
Mix in milk and vanilla extract until just combined.
Combine wet and dry ingredients
Gently fold the dry ingredients into the wet mixture in 3 additions, being careful not to overmix.
Bake the cake
Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool the cake
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Wrap tightly in plastic wrap or store in airtight container. Thaw frozen cake at room temperature before using.
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