This Classic Vanilla Sponge Cake is a timeless favorite—light, airy, and delicately sweet with a golden crust and a moist, tender crumb. It’s the kind of cake that feels like home, whether served plain with tea or dressed up with whipped cream and fruit. Made with basic ingredients like eggs, flour, sugar, butter, and milk, this cake relies on technique rather than complexity. The eggs are the star here, providing structure and lift, while the butter adds richness and depth. Powdered milk enhances the flavor and gives the crumb a velvety texture. It’s a versatile base for layered cakes, trifles, or simple slices enjoyed fresh from the oven. This recipe walks the line between rustic charm and elegant simplicity—perfect for everyday indulgence or celebratory occasions.
🧂 INGREDIENTS:
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
- 1½ cups all-purpose flour
- 2 tablespoons powdered milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk (room temperature)
- 1 teaspoon vanilla extract
🥄 INSTRUCTIONS:
1. Preheat and prepare:
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan or a loaf pan with parchment paper. This ensures easy release and a smooth bottom crust.
2. Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy—about 3–4 minutes. This step is crucial for incorporating air and creating a light texture.
3. Add the eggs:
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. The batter should be smooth and slightly thick.
4. Combine dry ingredients:
In a separate bowl, sift together the flour, powdered milk, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures a uniform rise.
5. Alternate dry and wet:
Add the dry ingredients to the egg mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently after each addition—just until combined. Overmixing can lead to a dense cake.
6. Add vanilla:
Stir in the vanilla extract for that warm, aromatic finish. The batter should be smooth and pourable.
7. Bake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Avoid opening the oven too early, as sponge cakes are sensitive to temperature changes.
8. Cool and serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as-is, or dust with powdered sugar for a classic finish.
🍽️ SERVING SUGGESTIONS & VARIATIONS:
- Tea-time treat: Serve with chai or green tea for a light afternoon snack.
- Layered delight: Slice horizontally and fill with jam, whipped cream, or custard.
- Fruit topping: Add fresh berries or mango slices with a drizzle of honey.
- Chocolate twist: Replace ¼ cup of flour with cocoa powder for a chocolate sponge.