Desserts > Cakes > Other Cakes > Sponge Cake Recipe

Classic Vanilla Sponge Cake

Enjoy this light and airy vanilla sponge cake, perfect for birthdays, celebrations, or a simple afternoon treat. This recipe creates a moist and delicate cake with a subtle vanilla flavor. It's incredibly versatile and can be customized with your favorite frostings and fillings. Learn how to bake the perfect sponge cake every time!

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
10-12
Ingredients
  • 225 g All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 6 Large Eggs
  • 200 g Granulated Sugar
  • 2 tsp Vanilla Extract
  • 60 ml Milk
  • 60 g Unsalted Butter, melted

Preparing the Oven and Pan

Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal. This step is crucial for preventing the cake from sticking.

Combining Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, resulting in a more uniform rise.

Whipping Eggs and Sugar

In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed for about 5-7 minutes, or until the mixture is pale, thick, and has nearly tripled in volume. This is the most important step for creating a light and airy sponge cake. The incorporated air provides the structure for the cake.

Adding Vanilla

Mix in the vanilla extract.

Folding in Dry Ingredients

Gently fold the dry ingredients into the wet ingredients in three additions, being careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tough cake. Fold until just combined.

Adding Milk and Butter

In a small bowl, combine the milk and melted butter. Gently fold this mixture into the batter until just combined. This adds moisture and richness to the cake.

Baking the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top.

Cooling the Cake

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

Serving

Once the cake is completely cooled, frost and decorate as desired. Serve and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 320, Carbohydrates: 45g, Protein: 6g, Fat: 14g (Note: These values are estimates and can vary depending on specific ingredients and portion sizes.)

Other Important Considerations for Nutrition

This cake is relatively high in carbohydrates due to the sugar and flour content. Consider using whole wheat flour or reducing the sugar content for a healthier option. Frostings and fillings will significantly increase the overall calorie and sugar content.

← Classic Vanilla Layer Cake Classic White Sheet Cake with Vanilla Frosting →

FAQ

  • Why is my sponge cake dense?

    Dense sponge cakes are often caused by overmixing the batter, which develops the gluten in the flour. Be sure to fold the dry ingredients into the wet ingredients gently until just combined. Also, ensure your baking powder is fresh.
  • How do I prevent my sponge cake from collapsing?

    Make sure your oven temperature is accurate and avoid opening the oven door frequently during baking. Allow the cake to cool completely before frosting.
  • Can I use a different extract instead of vanilla?

    Yes, you can substitute vanilla extract with other extracts like almond, lemon, or orange extract for a different flavor profile.