🍰 Vanilla Sponge Cake (Light & Fluffy)
🕒 Prep Time: 20 min | Bake Time: 25–30 min
Makes: Two 8-inch round cakes or one 9×13-inch cake
🍴 Ingredients:
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1 cup (120g) cake flour or sifted all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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4 large eggs, room temperature
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¾ cup (150g) granulated sugar
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2 tbsp (30ml) milk, warm
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1 tsp vanilla extract
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¼ cup (60ml) neutral oil or melted butter (for a moister sponge, optional)
🔪 Instructions:
1. Prep:
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Preheat oven to 350°F (175°C).
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Grease and line the bottoms of your cake pans with parchment (do not grease the sides if you want max rise).
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Sift together the flour, baking powder, and salt. Set aside.
2. Whip the Eggs & Sugar:
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In a large bowl, beat eggs and sugar using an electric mixer on high speed for 6–8 minutes, until the mixture is thick, pale, and forms ribbons when lifted.
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Gently mix in the vanilla and warm milk (not hot).
3. Fold in the Dry Ingredients:
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Sift the dry ingredients over the egg mixture in three parts, folding gently with a spatula after each addition to avoid deflating the batter.
4. Optional Moisture Boost:
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For a slightly richer sponge, drizzle in the melted butter or oil around the edges of the bowl, and gently fold it in at the end.
(Make sure it’s cooled slightly and added gently so it doesn’t deflate the batter.)
5. Bake:
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Pour batter evenly into pans and gently smooth the tops.
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Bake for 25–30 minutes, or until a toothpick comes out clean and the top springs back when pressed.
6. Cool:
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Let cool in pans for 5–10 minutes, then turn out onto a wire rack and peel off parchment. Cool completely before slicing or frosting.
🍓 Serving Ideas:
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Slice in half and fill with jam & whipped cream for a Victoria sponge
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Frost with vanilla buttercream or chocolate ganache
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Serve with fresh berries and powdered sugar
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Layer with pastry cream for a twist on Boston cream pie
🧁 Tips for Success:
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Room temp eggs whip better — leave them out for 30 mins before starting
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Don’t overmix — fold gently to keep the air in
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Want taller cakes? Use 6-inch pans or scale the recipe by 1.5×
Would you like a gluten-free version, a Japanese-style soufflé sponge, or a sheet cake version with fruit topping next?
