Description
Classic Vanilla Sponge Cake is a light, fluffy, and soft cake that melts in your mouth. It has a delicate vanilla flavor and a perfectly airy texture, making it ideal for birthdays, tea parties, or special occasions. This timeless cake pairs beautifully with whipped cream, fresh fruits, or buttercream frosting. Inspired by traditional European sponge techniques, similar to cakes found in places like United Kingdom and France, this simple yet elegant dessert never goes out of style.
Ingredients
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour (sifted)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup (60ml) milk (warm)
- 2 tbsp melted butter or oil
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.
- Beat Eggs & Sugar: In a large bowl, beat the eggs and sugar together using an electric mixer for 5–7 minutes until pale, thick, and fluffy.
- Add Vanilla: Mix in the vanilla extract gently.
- Fold Dry Ingredients: Sift together flour, baking powder, and salt. Gradually fold into the egg mixture using a spatula. Be gentle to keep the air in the batter.
- Add Milk & Butter: Mix warm milk with melted butter, then slowly fold into the batter.
- Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Always use room temperature eggs for better volume.
- Do not overmix after adding flour; fold gently.
- Sift flour to avoid lumps and keep the sponge airy.
- Avoid opening the oven door during the first 20 minutes of baking.
- For extra softness, brush the cake layers with simple syrup before frosting.