The Classic Vanilla Sponge Cake is a timeless dessert loved for its light, airy texture and delicate vanilla flavor. Perfect for birthdays, afternoon tea, or as a base for layered cakes, this sponge cake is versatile and elegant. Unlike dense butter cakes, sponge cakes rely on whipped eggs for their structure, resulting in a soft crumb and a melt-in-your-mouth experience. Whether served plain, dusted with powdered sugar, or topped with whipped cream and berries, this cake is sure to impress.
đ§ Ingredients:
For the cake:
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup (60ml) whole milk, at room temperature
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional toppings:
- Powdered sugar for dusting
- Fresh berries
- Whipped cream
đ§ Instructions:
1. Preparation:
Start by preheating your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper. This ensures easy release and prevents sticking.
2. Sift dry ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Sifting aerates the flour and helps create a lighter sponge.
3. Whip the eggs and sugar:
In a large mixing bowl, add the eggs and granulated sugar. Using an electric mixer or stand mixer fitted with a whisk attachment, beat the mixture on high speed for 5â7 minutes until it becomes pale, thick, and triples in volume. This step is crucialâthe air incorporated here is what gives the sponge its lift.
4. Add vanilla and milk:
Reduce the mixer speed to low and gently add the vanilla extract and milk. Mix just until combined. Avoid overmixing, which can deflate the batter.
5. Fold in dry ingredients:
Using a spatula, gently fold the sifted flour mixture into the egg mixture in batches. Be patient and use a light hand to preserve the airiness. Fold until no streaks of flour remain.
6. Incorporate melted butter:
Take a small portion of the batter (about 1/2 cup) and mix it with the melted butter. Then gently fold this butter mixture back into the main batter. This method helps the butter blend evenly without deflating the batter.
7. Bake:
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25â30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Cool:
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Peel off the parchment paper.
9. Serve:
Once cooled, dust the top with powdered sugar or serve with whipped cream and fresh berries. You can also slice the cake horizontally and fill it with jam or buttercream for a layered treat.
đ˝ď¸ Tips for Success:
- Use room temperature eggs for better volume.
- Donât skip the siftingâit makes a big difference in texture.
- Be gentle when folding to avoid knocking out the air.
- If you want a richer flavor, substitute some of the milk with cream.
This Classic Vanilla Sponge Cake is a beautiful foundation for creativity. You can flavor it with citrus zest, layer it with fruit compote, or even soak it in syrup for a twist. Let me know if youâd like variations like chocolate sponge or gluten-free options!