Vanilla sponge cake is a timeless classic known for its airy texture and subtle sweetness. Made with simple pantry staples like eggs, sugar, flour, and milk, this cake is incredibly light yet moist. A touch of vanilla essence adds warmth and aroma, making it ideal for layering or enjoying on its own. This version calls for whipped egg whites and yolks, fine sugar, all-purpose flour, a hint of salt, milk, and a splash of vinegar or lemon juice to stabilize the batter. A bit of oil or melted butter ensures a soft crumb without making it heavy. Whether you’re baking a base for a birthday cake sponge, making an easy vanilla sponge cake for tea time, or crafting a fluffy vanilla cake for dessert, this recipe delivers every time.
Vanilla Sponge Cake Recipe
A very basic sponge cake recipe which is so soft and fluffy sponge cake recipe which is super easy to make but taste so delicious and soft. I have been wanting a proper sponge cake recipe and finally I found one. This sponge cake is super basic and super easy to make. It calls for very basic ingredients.
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When i found this recipe, I actually halved the recipe and made a very small cake which has less height. But the written recipe which i have given is the actual cake and gives a standard round cake.
About Vanilla Sponge Cake
I decided to bake a vanilla sponge cake one quiet afternoon, craving something light and comforting after a long day. As the sweet aroma of vanilla filled the kitchen, it reminded me how simple moments like this can bring the most joy.
Vanilla sponge cake is more than just a dessert, it’s a soft, delicate treat loved for its tender crumb and subtle flavor. Perfect as a base for cream-filled desserts or layered creations, it holds moisture well without feeling heavy.
Whether I’m baking for a celebration or a quiet evening in, this classic vanilla cake is always a favourite. Its light texture makes it a top choice for a birthday cake sponge or an easy vanilla sponge cake that pairs beautifully with fruits, frostings, or a simple dusting of sugar.
If I want to master a reliable sponge cake recipe or craft a truly moist sponge cake, this one checks all the boxes. Ideal for both new bakers and seasoned pros, this fluffy vanilla cake is my go-to for soft, delicious results every time.
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Why this recipe work?
Adapts to Every Occasion: From a minimalist afternoon treat to a layered celebration cake, this sponge adapts effortlessly. It’s neutral yet flavorful, making it the perfect backdrop for creativity in presentation and pairings.
Why I love this recipe – This cake doesn’t take long to make. It’s perfect for when I want something sweet but don’t have a lot of time. I don’t need a lot of fancy equipment. A basic mixing bowl and a whisk are all I need to get started. This cake can easily be adjusted for different dietary needs. I can make it dairy-free or gluten-free without affecting its softness or flavor. This cake is perfect for sharing with friends, neighbours, or co- workers. It’s a great way to spread joy without spending hours in the kitchen.
No-Fail Process: Even if you’re not a pro in the kitchen, this recipe’s structure reduces common baking mistakes, like deflating batter, uneven rise, or dry texture. It’s forgiving but consistent, which builds confidence for any home baker.
Moist but Not Wet: The cake stays moist for hours (even days), without being overly soft or wet. This makes it ideal for layering, frosting, or simply slicing and serving.
Ingredients
Egg : Egg Whites help incorporate air, giving the cake its light and fluffy texture. Egg Yolks add richness and moisture, contributing to a soft and tender crumb.
Sugar: Balances the sweetness and enhances the overall flavor of the cake.
All-Purpose Flour: Provides structure, ensuring the cake holds its shape without being dense.
Salt: A pinch of salt enhances the flavor and helps bring out the other ingredients.
Oil or Melted Butter: Adds moisture and softness, keeping the cake tender.
Milk: Helps achieve the right batter consistency and adds a slight richness to the flavor.
Vinegar or Lemon Juice: Stabilises the batter, contributing to a light and airy texture.
Vanilla Extract : Provides a subtle, aromatic flavor that complements the cake’s sweetness.
Hacks
Use Room Temperature Eggs: Room temperature eggs whip up better and give more volume to the batter, resulting in a fluffier cake.
Don’t Over-mix the Batter: Sifting the flour ensures there are no lumps, helping to create a lighter and smoother batter, which contributes to a more delicate texture. After adding the flour, fold gently to avoid deflating the air you’ve worked to incorporate. Over mixing can lead to a denser cake.
Use a Warm Oven: Preheat your oven properly and make sure it’s at the right temperature before placing the cake inside. A warm oven helps the cake rise evenly.
Use a Light-Coloured Cake Pan: Light-coloured pans reflect heat, preventing the cake from over-baking or becoming too dark on the outside before the inside is fully cooked.
Let the Cake Cool in the Pan: Allow the cake to cool for 10-15 minutes in the pan before transferring it to a wire rack. This helps prevent it from falling apart or becoming too crumbly.
Try Adding Zest: For a fresh twist, add lemon or orange zest to the batter. It adds a refreshing flavor that pairs beautifully with vanilla.
Vanilla Sponge Cake (Step by Step Pictures)
1)Take all your ingredients
2)Grease a pan with oil and flour it well. Set aside.
3)Take milk in a bowl.
4)Add in oil.
5)Add in vanilla
6)Mix well.
7)Separate egg whites and egg yolks. I halved the recipe so i got a small cake with less height, but the written recipe will give a normal round cake with good height.
8)Take egg whites in a bowl and use a electric beater to whip it till frothy.
9)Add some vinegar as well.
10)Whip till frothy.
11)Add powdered sugar slowly and continue beating.
12)Keep whipping
13)Add sugar little at a time and keep mixing.
14)NOw it is whipped till stiff peaks.
15)Add in egg yolks.
16)Mix well.
17)Add in flour, little at a time and mix well.
18)Fold it gently.
19)Add remaining flour mix.
20)Add in the milk and oil mix in.
21)Fold gently.
22)spoon this in the pan.
23)Bake at 150 degree C for 30 mins and then increase the heat to 170 degree C and bake for 3 mins.
24)Remove it from oven and cool it down.
25)Slice and serve.
Look how soft and fluffy the cake is!
Expert tips
Use Fresh Eggs: Fresh eggs whip up better and produce a fluffier cake. The freshness of your eggs can make a significant difference in the volume of the batter.
Don’t Over beat the Egg Yolks: When beating egg yolks, stop once they are creamy. Over beating can make the yolks too runny, affecting the texture of your cake.
Carefully Fold the Batter: When mixing the egg yolk mixture and flour into the egg whites, fold gently to preserve the air in the batter. Over-mixing can lead to a dense cake.
Room Temperature Ingredients: Bring eggs, milk, and butter (if using) to room temperature before starting. This helps them combine better, ensuring an even texture and better rise.
Check the Cake with a Toothpick: Instead of just relying on the baking time, test your cake’s doneness by inserting a toothpick in the centre. It should come out clean when the cake is ready.
Don’t Open the Oven Door Too Soon: Opening the oven door too early can cause the cake to collapse. Wait until the cake is nearly done before checking it.
Gradually Add Sugar to Egg Whites: Add sugar slowly to the egg whites while beating, especially when making stiff peaks. This ensures the sugar dissolves evenly and helps achieve the right consistency.
Adjust Oven Temperature for Even Baking: Ensure your oven is properly preheated, and if you have an oven thermometer, use it. Some ovens may run hot or cold, and adjusting the temperature can help avoid over-baking or under-baking.
Let the Cake Cool in the Pan: Allow the cake to cool in the pan for 10–15 minutes before removing it. This helps it set and reduces the risk of it breaking apart.
Experiment with Flavor Add-ins: While vanilla is classic, you can add lemon zest, almond extract, or even a small amount of cocoa powder for a unique twist. Make sure to balance the flavors so they don’t overpower the cake.
Variations
Hot Milk Sponge Cake: Hot milk sponge cake is a light and fluffy cake made by adding hot milk to the batter, which helps create a soft and moist texture. The warm milk helps the cake rise beautifully and gives it a rich flavor without being too heavy. It’s perfect for serving as a standalone treat or using in layered cakes.
Steamed Caramel Sponge Cake: Steamed caramel sponge cake is a delicious variation where the cake is steamed instead of baked, resulting in a moist and tender texture. The caramel adds a deep, sweet flavor to the sponge, creating a rich and indulgent treat. This method ensures the cake stays soft and moist, making it a perfect dessert for any occasion.
Vanilla Tea Cake Recipe: Vanilla tea cake is a simple yet flavorful cake that pairs perfectly with a hot cup of tea. It’s light and moist, with a subtle vanilla flavor that enhances the overall taste. This cake is often made with basic pantry ingredients, making it an easy go-to recipe for a cozy treat.
Eggless Vanilla Cake: An eggless vanilla cake is a soft and fluffy cake made without eggs, perfect for those with dietary restrictions or preferences. It uses ingredients like yogurt or vinegar as a substitute for eggs, ensuring a tender texture and a rich vanilla flavor. It’s a versatile cake that can be enjoyed on its own or decorated with frosting and toppings.
FAQ
1)Why is my vanilla sponge cake dense?
A dense sponge cake could be the result of overmixing the batter, not beating the egg whites enough, or using flour with too much gluten. Be sure to fold the ingredients gently and only until combined, and make sure your egg whites are whipped to stiff peaks.
2)Can I use a different type of flour for this recipe?
All-purpose flour is the best option for a light sponge cake. If you want to substitute it with a gluten-free flour, you might need to adjust the ratios and add a binder like xanthan gum for the right texture.
3)Can I make this cake without an electric mixer?
Yes! While an electric mixer is faster and easier, you can still make a vanilla sponge cake by whisking the egg whites and yolks by hand. It will take more time and effort to get the right consistency, especially for the egg whites, but it’s doable.
4)How can I make my sponge cake more moist?
You can add a small amount of milk or simple syrup to the cake after baking to enhance moisture. Also, using oil instead of butter can help maintain the cake’s moisture and softness for longer.
5)Can I substitute the eggs in this recipe?
If you need to make this cake eggless, you can substitute the eggs with alternatives like flax eggs, yogurt, or vinegar and baking soda. Keep in mind that the texture and taste might vary slightly, but the cake will still be delicious.
6)What’s the best way to store leftover sponge cake?
Store leftover sponge cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, you can freeze the cake layers by wrapping them tightly in plastic wrap and aluminium foil.
7)Can I frost or decorate this cake?
Absolutely! The vanilla sponge cake is perfect for frosting. You can use buttercream, whipped cream, or even a simple dusting of powdered sugar. You can also fill it with fruit or jam for a delicious layered cake.
8)Can I double this recipe?
Yes, you can double the recipe to make a larger cake. Just ensure you use a larger baking pan and increase the baking time slightly, checking for doneness with a toothpick or cake tester.
9)Why does my cake have cracks on top?
Cracks in the cake can happen if the oven temperature is too high or if the batter has been over mixed. To avoid this, stick to the recommended baking temperature, and avoid opening the oven door too soon.
10)Can I add flavors to this vanilla sponge cake?
Yes! You can easily add flavors like lemon zest, almond extract, or a bit of cocoa powder for a twist. Just ensure you balance the amounts so the flavor complements the vanilla without overpowering it.
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📖 Recipe Card
Vanilla Sponge Cake Recipe
Vanilla sponge cake is a timeless classic known for its airy texture and subtle sweetness. Made with simple pantry staples like eggs, sugar, flour, and milk, this cake is incredibly light yet moist. A touch of vanilla essence adds warmth and aroma, making it ideal for layering or enjoying on its own. This version calls for whipped egg whites and yolks, fine sugar, all-purpose flour, a hint of salt, milk, and a splash of vinegar or lemon juice to stabilize the batter. A bit of oil or melted butter ensures a soft crumb without making it heavy. Whether you’re baking a base for a birthday cake sponge, making an easy vanilla sponge cake for tea time, or crafting a fluffy vanilla cake for dessert, this recipe delivers every time.
Servings: 6 servings
Calories: 267kcal
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 125mg | Sodium: 148mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 191IU | Calcium: 31mg | Iron: 2mg
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