Introduction: Vanilla sponge cake is a light and fluffy cake that’s perfect as a base for layered desserts or enjoyed on its own with a cup of tea or coffee. This classic cake is known for its soft, airy texture and subtly sweet flavor, making it a favorite for both beginners and seasoned bakers. Whether you’re celebrating a special occasion or simply treating yourself, this vanilla sponge cake is easy to make and sure to impress!
Ingredients:
1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
4 large eggs (room temperature)
1/4 cup (60g) unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
1/4 cup (60ml) milk
Powdered sugar for dusting (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the eggs and granulated sugar until pale, fluffy, and thick. This may take around 5-7 minutes using an electric mixer on high speed.
Add in the vanilla extract and melted butter, and continue to beat until well combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
Pour in the milk and gently fold it in, ensuring everything is mixed without over-mixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar or frost as desired. Serve and enjoy!
Description:
This vanilla sponge cake has a light, fluffy texture that makes it ideal for layering with whipped cream, fresh fruits, or chocolate ganache. Its simplicity allows it to complement any type of filling or topping, and it’s just sweet enough to be enjoyed on its own. Whether you’re making a classic sponge cake for a layered dessert or serving it plain with a dusting of powdered sugar, this versatile cake is sure to be a crowd-pleaser.
Tips:
Room Temperature Ingredients: Make sure that your eggs, butter, and milk are at room temperature before starting to ensure better mixing and a fluffier cake.
Don’t Overmix: When folding in the dry ingredients, mix gently. Over-mixing will deflate the air you’ve built up in the batter, resulting in a denser cake.
Check with a Toothpick: Always check your cake’s doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Oven Temperature: Oven temperatures can vary, so keep an eye on your cake after 20 minutes and check for doneness.
Variations:
Chocolate Sponge Cake: Replace 1/4 cup of flour with cocoa powder to make a chocolate version.
Lemon Sponge Cake: Add 1 tablespoon of lemon zest to the batter for a fresh citrus flavor.
Fruit-Filled Cake: Layer the cooled sponge cake with whipped cream, fresh berries, or jam for added flavor and texture.
Gluten-Free Version: Use gluten-free all-purpose flour for a gluten-free vanilla sponge cake.
Correction:
If you notice your sponge cake has sunk in the middle or is too dense, this may be due to overmixing the batter or the eggs not being whipped enough. Ensuring the eggs are fully aerated will help maintain that light, fluffy texture. Additionally, make sure not to open the oven door while the cake is baking to avoid any temperature fluctuations.
Enjoy:
Enjoy this moist and fluffy vanilla sponge cake with a cup of tea, or serve it with a delicious topping of whipped cream, fresh fruit, or chocolate sauce. Its delicate texture makes it perfect for any occasion!