Vanilla sponge cake is a versatile and beloved dessert that can be enjoyed on its own or used as a base for a variety of cakes and desserts. This classic recipe yields a light, airy, and tender cake that’s perfect for any occasion. Follow these simple steps to bake a perfect vanilla sponge cake at home.
Ingredients
For the Cake:
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- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1/2 cup (120ml) whole milk, at room temperature
- 1 tablespoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Optional Fillings and Toppings:
- Whipped cream
- Fresh berries
- Jam or preserves
- Confectioners’ sugar for dusting
Instructions
1. Preheat Your Oven:
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- Preheat your oven to 350°F (175°C).
- Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
2. Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed until thick, pale, and fluffy (about 5 minutes).
- Reduce the mixer speed to low and gradually add the melted butter, milk, and vanilla extract. Mix until well combined.
- Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
3. Bake the Cakes:
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- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Assemble the Cake:
- Once the cakes are completely cool, you can assemble them. If you like, you can level the tops with a serrated knife for a more professional look.
- Place one cake layer on a serving plate. Spread a layer of whipped cream, jam, or your favorite filling over the top.
- Place the second cake layer on top and press gently.
- Dust the top with confectioners’ sugar or frost with whipped cream. Add fresh berries or other toppings as desired.
Tips for the Perfect Vanilla Sponge Cake
- Room Temperature Ingredients: Ensure that eggs, milk, and butter are at room temperature for the best texture and rise.
- Don’t Overmix: When folding in the dry ingredients, mix just until combined to maintain the cake’s lightness.
- Measuring Flour: Use a kitchen scale for precise measurements or spoon and level the flour to avoid a dense cake.
- Cool Completely: Make sure the cake layers are fully cooled before assembling to prevent the filling from melting or sliding.
FAQ’s
1. Can I make this cake ahead of time?
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- Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble just before serving.
2. Can I use a different type of flour?
- For a lighter texture, you can substitute cake flour for all-purpose flour. Use 1 cup plus 2 tablespoons of cake flour.
3. How do I store leftover cake?
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- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
4. Can I freeze this cake?
- Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before assembling.
5. What can I use instead of vanilla extract?
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- You can use an equal amount of vanilla bean paste or the seeds from one vanilla bean for a more intense vanilla flavor.