113g unsalted butter, at room temp (equivalent to ½ cup)
65g vegetable-based oil
215g white sugar (about 1 cup plus an extra tablespoon)
1 whole egg and an additional 2 egg whites, brought to room temp
1 tbsp. pure vanilla extract
200ml fresh buttermilk (around 7 fluid ounces)
Velvety Whipped Topping
Ingredients:
350ml cream for whipping (about 12 fluid ounces)
A dash of salt
50g regular sugar (roughly ¼ cup)
1 tsp. pure vanilla extract
Fresh Berry Medley
A collection of 3 cups of your chosen berries
Classic Vanilla Sponge Procedure:
Set the oven to warm up to 350°F (175°C). Prep a 9-inch baking dish by greasing generously and lightly dusting with sugar.
In a compact bowl, blend the flour, rising powder, and salt. Keep this mixture aside.
Utilizing a mixer (handheld or stand type with a paddle add-on), whisk the butter, oil, and sugar together until creamy, about 5 minutes.
Gradually introduce the eggs, ensuring each is fully incorporated before adding the next. During the final egg addition, pour in the vanilla extract.
Gently fold in the flour mixture and buttermilk in stages. Begin with a third of the flour mix, followed by half the buttermilk. Continue this sequence until all ingredients are combined. Aim for a consistent blend, ensuring no flour or buttermilk traces remain.
Decant the mixture into the dish and bake for 45-50 minutes. The cake is ready when a tester inserted into its center comes out clean or with minimal moist crumbs.
Allow the sponge to relax in the dish for 10-15 minutes, then invert onto a cooling rack.
Velvety Whipped Topping Procedure:
In a spacious bowl, whisk the cream, salt, sugar, and vanilla. Whip until a thick consistency with firm peaks is achieved.
Once the sponge is cool, lavish it with the whipped topping and garnish with an assortment of fresh berries.
