Yeasted Vanilla Sponge Cake

Ingredients

• 5 pcsEgg
• 90 gSugar
• 90 gOil
• 20 mlMilk
• 150 gFlour
• 8 gYeast
• 2 mlVanilla extract
• 300 mlWater

Instructions

1. 1

   Preparation

   • Preheat the oven to 150°C. Line a small cake pan (about 20–24 cm Ø or 20 x 20 cm) with baking paper.
2. 2

   Beat eggs and sugar

   • Crack the eggs into a mixing bowl and beat briefly to homogenize.
   • Gradually add the sugar and beat until slightly frothy.
3. 3

   Add oil and milk

   • Slowly pour in the vegetable oil while mixing until evenly combined.
   • Add the milk and mix briefly.
4. 4

   Fold in flour and yeast

   • Sift the flour over the wet mixture and mix just until incorporated.
   • Stir in the instant yeast and vanilla extract.
5. 5

   Bake in a water bath

   • Pour the batter into the prepared pan and smooth the top.
   • Place the pan into a larger roasting tray and pour hot water (about 70°C) into the tray to a depth of 1–2 cm.
   • Bake at 150°C for about 65 minutes or until a skewer comes out clean.
6. 6

   Cool and serve

   • Remove the cake pan from the water bath and let cool in the pan.
   • Unmold the cake and cut into squares. Serve plain or dusted with icing sugar.