- Ingredients:
- 250g standard flour (roughly 2 cups)
- 1 tbsp. rising powder
- ¼ tsp. fine salt
- 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.
- Indulge in your delightful creation!
