Description
A sophisticated small-batch sponge cake featuring a tender crumb and a silky Russian buttercream finish. This recipe focuses on technical precision and minimalist aesthetics for a refined dessert experience.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Full-fat Greek yogurt
- Milk
- Unsalted butter (at 68°F)
- Sweetened condensed milk
- Granulated sugar
- Large eggs
- Vanilla extract
- Fresh lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and prepare cake tins by greasing them and lining the bottoms with parchment paper.
- Sift the flour, baking powder, baking soda, and salt into a bowl, then whisk briefly to distribute the leaveners.
- In a stand mixer, beat the sugar and eggs together until they reach the thick, pale ribbon stage before adding vanilla and lemon zest.
- Whisk together the milk and Greek yogurt, then combine with the egg base on low speed.
- Gently fold the sifted dry ingredients into the wet mixture in three separate additions using a silicone spatula.
- Divide the batter into the tins and bake for 25 to 30 minutes, allowing them to cool completely on a wire rack after a short rest in the tins.
- Beat the room-temperature butter for five minutes until pale and fluffy, then gradually stream in the condensed milk while continuing to beat.
- Assemble the cake by applying a thin crumb coat, chilling for 20 minutes, and then finishing with a smooth final layer of buttercream using a bench scraper.
Notes
For the most professional results, ensure your butter is exactly at room temperature (around 68°F) before starting the buttercream to prevent separation. If the frosting appears too soft, chill it for 10 minutes and whip it again to regain its structural integrity before decorating.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired