Vanilla Sponge Cake

Ingredients

For the vanilla sponge cake:

• 2 2/3 cups cake flour (322 grams)
• 2 teaspoons baking powder
• 1/2 teaspoons fine sea salt
• 1 cup (240 mL) vegetable oil
• 3/4 cup (180 mL) whole milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 8 large eggs, at room temperature
• 2 1/3 cups granulated sugar (463 grams)

For the whipped cream:

• 1 teaspoon unflavored gelatin
• 4 teaspoons cold water
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• strawberries sliced

Directions

To make the vanilla sponge cake:

• Prep oven and pans. Preheat the oven to 350F/175C, with a rack in the middle. Grease and flour two 8-inch round cake pans. *see note about cake pans below
• Make the cakes: Sift the cake flour, baking powder, and salt together in a medium bowl. In a container with a spout (I used my 2-cup liquid measuring cup) whisk together the oil, milk, and vanilla.
• Heat sugar and eggs. In the bowl of a stand mixer fitted with the whisk attachment (or in a large heatproof bowl, using a hand mixer) beat the eggs and sugar to combine. Set the bowl over a medium saucepan of barely simmering water (with the bowl not touching the water) and heat, whisking constantly, until the mixture registers 105F/41 C on an instant read thermometer.
• Beat sugar and eggs. Remove the bowl from the saucepan and whip the mixture on high speed until pale and thick, 5 to 6 minutes. Reduce the speed to medium and beat for 2 to 3 minutes more (this will help stabilize the foam).
• Add flour. Sprinkle about one quarter of the flour mixture over the egg mixture and mix on low speed just until incorporated. Add the remaining flour mixture in to 2 to 3 additions, mixing just until incorporated into the batter. Gradually drizzle the milk mixture into the batter, mixing just until incorporated. 
• Bake cakes. Divide the batter between the prepared pans (about 730 grams per pan). Bake the cakes until the centers spring back when touched, 45 to 55 minutes. Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely. I split the layers into two and frosted with whipped cream and fresh strawberries. But you can really use any type of buttercream you want. If you use both pans, it makes a tall cake, You could also cut each cake into two layers, and make two smaller cakes (or freeze one for later!)

To Make The Whipped Cream:

• Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
• Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
• Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired. Top with fresh sliced strawberries.