Vanilla Bean Sponge Cake

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

subheading: FOR THE VANILLA BEAN CAKE:

2 sticks unsalted butter, slightly softened (226g)

2 cups granulated sugar (400g)

3 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for five minutes.)

1 cup sour cream (we use full fat) (242g)

⅓ cup milk (we use whole milk) (81g)

1 Tablespoon plus 2 teaspoons Vanilla Bean Paste you can substitute vanilla extract if you like

3 cups cake flour *See substitution below (342g)

3 teaspoons baking powder (12g)

½ teaspoon salt (4g)

subheading: FOR THE VANILLA BEAN BUTTERCREAM:

3 sticks unsalted butter (354g)

9 cups powdered sugar (1035g)

3 teaspoons vanilla bean paste (adjust amount to your liking) (12g)

½ to 1 teaspoon salt optional to cut sweetness

¼ cup milk (adjust based on desired consistency) (60g)

Directions at mycakeschool.com

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