A soft, fluffy, and light vanilla sponge cake is one of the most loved desserts around the world. This classic recipe is simple to prepare, requires basic ingredients, and can be enjoyed as it is or used as a base for layered cakes, cupcakes, and other desserts. Its subtle sweetness and airy texture make it a perfect choice for any occasion, whether it is a birthday, tea time, or family gathering.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter (melted)
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk the eggs and sugar together until pale and fluffy. This step is crucial to achieve a light sponge texture.
- Sift together flour, baking powder, and salt, then gradually fold them into the egg mixture using a spatula. Be gentle to retain the air bubbles.
- Stir in the melted butter, milk, and vanilla extract until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing or decorating.
Servings
This recipe makes about 8 servings.
Nutritional Info (per serving, approx.)
- Calories: 230
- Carbohydrates: 32g
- Protein: 4g
- Fat: 9g
- Sugar: 20g
- Fiber: 0.5g
Notes
This classic vanilla sponge cake can be enjoyed plain, dusted with powdered sugar, or topped with fresh fruits and whipped cream. It can also serve as a versatile base for layered cakes with buttercream, chocolate ganache, or fruit fillings. Always allow the cake to cool fully before applying any frosting.
Tips
Use room temperature ingredients to ensure smooth mixing. Sift the flour for a lighter texture. Do not overbeat once the dry ingredients are added, as it may make the cake dense. Place the cake in the center rack of the oven for even baking. If you want extra moisture, brush the cooled sponge with sugar syrup before frosting.
Health Benefits
While sponge cake is a dessert and should be enjoyed in moderation, it does have some benefits. Eggs provide protein and essential vitamins, while milk adds calcium and minerals. Preparing homemade cake allows you to control the quality of ingredients and avoid unnecessary preservatives. Pairing the cake with fresh fruit or yogurt can make it a more balanced treat.
Q & A
Q: Can I make this sponge cake without butter?
A: Yes, you can replace butter with vegetable oil for a lighter texture.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, but the cake will be denser and less airy. A mix of half whole wheat and half all-purpose flour works well.
Q: How can I keep the cake moist?
A: Avoid overbaking and store the cake in an airtight container. You can also brush it with sugar syrup for added moisture.
Q: Can I bake this cake in a loaf pan?
A: Yes, you can, but the baking time may vary. Always check doneness with a toothpick.
Q: How long does this cake stay fresh?
A: It stays fresh for up to 3 days at room temperature in an airtight container or up to a week when refrigerated.