The cake comes out of the oven with that smell of warm vanilla and golden crumb that makes you want to cut a slice even before it cools. This fromage blanc sponge cake is soft, simple, reassuring, the kind of cake you place in the middle of the table without ceremony. It has that homemade snack side that immediately calms cravings for sweetness.
Ingredients :
- Fromage blanc — It brings the moisture and softness that makes all the difference compared to a more classic sponge. Choose a fairly thick fromage blanc, not too runny; otherwise, a thick plain yogurt or skyr works well.
- Flour — It gives the cake structure, but overmixing can make the crumb denser. Standard wheat flour is enough, and sifting helps keep a smooth batter without small dry lumps.
- Eggs — They bind the batter and give a more stable crumb with a clean slice. Use them at room temperature so they mix better with the fromage blanc and oil.
- Vegetable oil — It keeps the cake soft longer than melted butter, with a more melting feel in the mouth. Use a neutral oil like sunflower or canola so as not to cover the vanilla.
