CakeBoss Sponge Cake

By popular demand, it's the official CakeBoss Sponge Cake recipe! It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.

Ingredients

• 4 eggs
• 2 cups (480 ml) sugar
• 1 tsp (5 ml) vanilla
• 1 cup (240 ml) whole milk
• 1/4 cup (60 ml) butter (lightly salted)
• 2 cups (480 ml) all-purpose flour
• 2 tsp (10 ml) baking powder
• 1/4 tsp (1 ml) salt

Frosting

• 8 ounces (225 g) cream cheese, softened
• 8 tablespoons (120 ml) unsalted butter, softened
• 4 cups (960 ml) confectioners' sugar, sift before measuring
• zest of 1 lemon plus 1 tablespoon (15 ml) of lemon juice and 1 tablespoon (15 ml) of vanilla

Method

1. Beat the eggs in a large mixing bowl with the paddle attachment for 4 minutes. Do not skip this step!
2. Add the sugar and continue beating for another 4-5 minutes, until light and fluffy.
3. Add the vanilla and stir on low until just combined.
4. In a separate bowl, sift together the dry ingredients. Add to the eggs and sugar on low speed until just combined.
5. In a saucepan, heat the milk and butter over low heat just until the butter is melted. Add to the batter and beat just until combined.
6. Pour into two greased and floured 8" round cake pans.
7. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean.
8. Remove from the oven and let stand in the pans for 10 minutes, then turn out onto wire cooling racks and cool completely.
9. To make the frosting, beat the cream cheese and butter in a large mixing bowl for 4 minutes, until fluffy. At low speed, beat in the confectioners' sugar, then add the rest of the ingredients and beat until smooth.

Hint: Cakes are close to being done when you start to smell them. The cakes took about 30 min in my convection oven. After they cooled, I cut them in half to get 4 layers, filled them with lemon curd then covered the cake with this most delicious frosting.