Designed Floral Sponge Cake
A light and fluffy sponge cake decorated with edible flowers, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 0.5 cups milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Decorations
- Buttercream frosting (for decorating)
- Edible flowers (for decoration)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Decorating
- Once cooled, frost the cake with buttercream and decorate with edible flowers.
Notes
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 120mgFiber: 1gSugar: 25g