|25 – 30minutes|
1: Make sure to whip your eggs and then your eggs and sugar long enough. If you don’t get enough air whipped into the mixture your cake will not rise as nicely and thus have a more dense, gummy texture.
2: Make sure all your ingredients are room temperature so they play nice together
3: Do not over heat your milk/butter mixture. The emulsification process is impended when the milk is too hot.
4: Bake right away! This batter needs to be baked immediately and will not hold. Do not make more than you can fit in your oven immediately.
5: Do not over bake: vanilla sponge cake will dry out quickly if over baked. This type of cake can also benefit from a little drizzle of simple syrup if it is tending on the dry side.