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Shirley’S Basic Moist Sweet Cake, Version I

Shirley's Basic Moist Sweet Cake, Version I recipe image
This classic sponge cake is the definition of comfort baking. Lighter than a butter cake but richer than a simple flour-based loaf, it relies on the emulsification of butter, sugar, and eggs to create an incredibly moist and tender crumb. The addition of buttermilk provides a subtle tang that balances the sweetness, while a touch of neutral oil ensures the cake stays soft for days. Perfect for serving plain with fresh berries, layered with jam, or frosted with your favorite icing, this versatile base is ideal for birthdays, tea time, or any occasion calling for a sophisticated yet simple dessert.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 309.6
Dietary: Vegetarian
Description
This classic sponge cake is the definition of comfort baking. Lighter than a butter cake but richer than a simple flour-based loaf, it relies on the emulsification of butter, sugar, and eggs to create an incredibly moist and tender crumb. The addition of buttermilk provides a subtle tang that balances the sweetness, while a touch of neutral oil ensures the cake stays soft for days. Perfect for serving plain with fresh berries, layered with jam, or frosted with your favorite icing, this versatile base is ideal for birthdays, tea time, or any occasion calling for a sophisticated yet simple dessert.
Ingredients
  • 1 1/3 cup Sugar
Directions
  1. 1
    Place the mixer bowl and whisk attachment in the freezer for 20 minutes to ensure the mixture stays cool and airy.
  2. 2
    Measure the sugar into a zip-top plastic bag, seal it, and place it in the freezer to chill for about 20 minutes.
  3. 3
    Place a rack in the top of the lower third of the oven and preheat to 350&# 194;°F (175ðC).
  4. 4
    Grease a 9 by 2-inch round cake pan with nonstick cooking spray containing flour, or rub with shortening and dust with 1 tablespoon of flour, shaking out the excess.
  5. 5
    Line the bottom of the pan with a 9-inch circle of parchment or waxed paper and lightly grease and flour it.
  6. 6
    Sift the cake flour, baking powder, and salt together onto a sheet of waxed paper.
  7. 7
    Resift the dry ingredients at least once more onto another piece of waxed paper to ensure they are aerated and lump-free.
  8. 8
    Measure the buttermilk in a glass measuring cup and stir in the vanilla extract.
  9. 9
    Cream the softened butter in the chilled mixer bowl with the whisk attachment on medium speed until light in color, about 3 minutes.
  10. 10
    With the mixer running, add the chilled sugar in a steady stream.
  11. 11
    Continue beating the butter and sugar mixture for 3 to 4 minutes, scraping down the sides of the bowl once, until light and fluffy.
  12. 12
    Add the eggs and egg yolks one at a time, beating on medium speed for about 30 seconds after each addition until fully incorporated.
  13. 13
    Beat the mixture for another 1 to 2 minutes until it is very light, airy, and pale in color.
  14. 14
    Remove the bowl from the mixer and stir in the vegetable oil until just combined.
  15. 15
    Using a large rubber spatula, gently fold in half of the sifted flour mixture.
  16. 16
    Scrape down the sides of the bowl, then fold in half of the buttermilk-vanilla mixture.
  17. 17
    Fold in the remaining flour mixture, scraping down the bowl, then fold in the remaining buttermilk mixture until no streaks remain.
  18. 18
    Pour the batter into the prepared pan and smooth the top with the spatula, leaving the edges slightly higher than the center.
  19. 19
    Bake until a toothpick or cake tester inserted an inch from the center comes out clean, about 35 minutes.
  20. 20
    Remove from oven and let the cake cool in the pan on a wire rack for 10 to 20 minutes, until the sides just begin to pull away from the pan.
  21. 21
    Tap the sides of the pan on the counter or run a small spatula around the edge to loosen the cake.
  22. 22
    Spray a cooling rack lightly with nonstick spray and invert the cake onto it.
  23. 23
    Peel off the parchment liner, then place the liner back on the cake with the sticky side facing up.
  24. 24
    Invert the cake again onto the original cooling rack so it is right side up.
  25. 25
    Cool completely before storing or icing.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 309.6kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 80.0g27%
Dietary Fiber 0.0g0%
Sugars 80.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Oil Variation: Walnut, hazelnut, or almond oil can be used instead of vegetable oil for a subtle nutty flavor note. Ensure the oil is fresh, as nut oils turn rancid faster than neutral oils.

Storage: Store the cooled, wrapped cake at room temperature for up to 3 days, or freeze for longer storage.

Ingredient Temperature: Ensure butter, eggs, and buttermilk are at room temperature (approx 65ðF/18ðC) for best emulsification, except where chilling is specified for the sugar and bowl.

Keywords: cake, sponge, moist, butter, buttermilk, vanilla, baking, dessert, classic, simple, eggs, flour, sweet, homemade, tender, layer cake, base recipe, afternoon tea, celebration, comfort food
Read it online: https://www.chefs-mate.com/recipe/shirleys-basic-moist-sweet-cake-version-i/