Lita Eats

Ingredients

For the Sponge Cake:

•  4 large Eggs
• 140g Granulated Sugar
• 130g Cake Flour
• 20g Milk
• 40g Oil
• 1/4 tsp Vanilla Extract

For the Whipped Cream:

• 350g Heavy Cream (40-50% fat content recommended)
• 23g Granulated Sugar (adjust to taste; the cream will taste sweeter the next day)

Methods

1. Preheat Oven:
   • Preheat your oven to 180°C.
2. Prepare Pans:
   • Grease and line either two 15cm pans or one 20cm pan with parchment paper.
3. Make the Sponge Cake:
   • In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale.
   • Sift the cake flour over the egg mixture and gently fold it in until well combined.
   • In a small bowl, mix the milk, oil, and vanilla extract. Gently fold this mixture into the batter until fully incorporated.
   • Pour the batter into the prepared pans.
4. Bake:
   • Bake for about 25-30 minutes if using two 15cm pans, or about 35 minutes if using one 20cm pan.
   • The cake is done when a toothpick inserted into the center comes out clean.
5. Cool:
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Whipped Cream:
   • In a chilled bowl, whip the heavy cream until it starts to thicken.
   • Gradually add the granulated sugar while continuing to whip until soft peaks form.
7. Assemble:
   • Once the cake is completely cooled, frost with the whipped cream.

Enjoy your delicious Genoise sponge cake with freshly whipped cream!