Save A light and airy vanilla sponge cake made with just three staple ingredients&mdashperfect for a quick dessert or as a base for layered cakes.
This recipe was a hit with my family for birthdays and special occasions we love how fluffy and delicate the sponge turns out every time
Ingredients
- Cake Batter: 4 large eggs room temperature
- Cake Batter: 120 g granulated sugar (about ½ cup + 2 tbsp)
- Cake Batter: 120 g all-purpose flour (about 1 cup) sifted
- Cake Batter: 1 tsp pure vanilla extract (optional for enhanced vanilla flavor)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (180°C) Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper
- Beat Eggs:
- In a large mixing bowl beat the eggs with an electric mixer on high speed for 5–7 minutes until thick pale and tripled in volume
- Add Sugar:
- Gradually add the sugar while continuing to beat until the mixture is glossy and forms ribbons
- Fold Flour:
- Gently fold in the sifted flour in three additions using a spatula being careful not to deflate the batter If using fold in the vanilla extract with the last addition of flour
- Pour Batter:
- Pour the batter into the prepared cake pan and smooth the top
- Bake:
- Bake for 22–25 minutes or until the cake is golden and a toothpick inserted into the center comes out clean
- Cool:
- Let the cake cool in the pan for 5 minutes then run a knife around the edge and turn out onto a wire rack to cool completely
Save My family especially loves gathering around after dinner to enjoy this soft sponge with their favorite toppings it always brings smiles and compliments
Notes
For a richer flavor add the optional vanilla extract This cake is perfect as a base for trifles layered cakes or simply dusted with powdered sugar Ensure eggs are at room temperature for maximum volume Do not overmix after adding flour to maintain lightness
Required Tools
8-inch (20 cm) round cake pan Electric mixer Mixing bowl Spatula Parchment paper Wire rack
Nutritional Information
Calories 110 Total Fat 1 g Carbohydrates 22 g Protein 3 g
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This simple vanilla sponge cake is a versatile base that will enhance any dessert you create perfect for both beginners and experienced bakers
Recipe FAQs
- → What makes the sponge light and airy?
Whipping the eggs until thick and pale incorporates air, creating a fluffy batter that results in a light texture.
- → Can I add vanilla extract to this sponge?
Yes, folding in vanilla extract with the flour adds enhanced vanilla flavor without affecting texture.
- → Why use room temperature eggs?
Room temperature eggs whip more easily, trapping more air for a better rise and lighter crumb.
- → How do I know when the sponge is baked?
The sponge is done when it turns golden and a toothpick inserted in the center comes out clean.
- → Can this sponge be used as a base for layered cakes?
Absolutely; its light texture makes it an ideal foundation for layered desserts and trifles.