bourbon vanilla sponge cake
Richer, more authentic vanilla flavour than synthetic essence — consistent results in every bake. Real Bourbon vanilla from Madagascar in every single drop.
- Heat stable at 180°C
- 50 ml / 100 ml per bottle
- Made with Natural Ingredients
Ingredients
2-3 ml — Bourbon Vanilla Extract
Real Madagascar vanilla. Heat stable at 180°C.
Flour 180gm
All-purpose flour (maida), sifted
110g
Oil
Sugar 150gm
Caster sugar
Baking Powder
6gm
Baking Powder
3gm
Plain Curd
125 gm
Directions
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1
Mix the Flour
Preheat oven to 180°C. Grease and line a 20 cm round cake tin with parchment paper. Sift together flour, baking powder, and salt in a bowl and set aside.
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2
Take Plain Curd & Sugar, beat till sugar dissolves
In a planetary mixer, add plain curd and sugar. Beat with a whisk attachment till the sugar dissolves and the mixture turns pale, light and fluffy — 4–5 minutes. This step is crucial for a good sponge rise, do not rush it.
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3
Add Oil & Vanilla Extract
Mix the oil and Bourbon Vanilla Extract together, then add to the batter and mix well until fully combined.
Pro Tip: Vanilla extract is fat-soluble — mixing it into the oil first ensures even distribution throughout the entire batter for consistent flavour in every bite. -
4
Divide & Pour into the Mould
Switch off the planetary mixer. Fold in the sifted flour mixture gently, then divide into 400 gm portions and pour into the greased mould. Stop mixing as soon as no dry flour is visible — overmixing develops gluten and makes the cake dense.
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5
Bake
Bake in the oven at 170–180°C (adjust as per your oven) for 28–32 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack.
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6
Repeat for Other Flavours
Repeat the above steps to bake other flavour variations as well, using the same method and bake time.
