YELLOW SPONGE CAKE / CAKE AMARILLO

• Eggs Large 6 (300g)
• Granulated Sugar 1¾ cup (350g)
• Salt ½ teaspoon (3g)
• Liquid Vegetable Oil ¾ cup (175ml)
• Whole Milk ½ cup + 2 Tablespoons (133ml)
• Vanilla Extract 1 Tablespoon (15ml)
• Butter Flavor *optional 1 teaspoon
• Cake Flour 2 cups (240g)
• Baking Powder 1½ teaspoons (7g)

Instructions

1. Place the eggs and sugar in a large metal mixing bowl and set it over a double boiler.
2. Whisk the eggs gently while warming them from the heat from the double boiler. Once they reach about 100° F (no thermometer necessary just slightly hotter than your body temperature) remove the mixing bowl from the heat and transfer to the bowl of the Kitchen Aid mixer with a whip attachment.
3. On high speed whip the eggs until they reach the ribbon stage.
4. Add the sifted flour, salt and baking powder to the whipped eggs all at once, and on low -medium speed blend to combine well.
5. Add the oil / milk & extracts mixture all at once and mix just until combined.
6. Pour into prepared pans and bake in a preheated 350° F oven Until Its Done
7. Cupcakes will take about 18 - 22 minutes and cake layers closer to 35 minutes.

Notes

This is an Oil based cake so please read What is Cake to understand what this means.


Cool the cake completely before wrapping for Freezer Storage up to 2 months or use immediately to build your cake of choice!