Let’s make a Classic Vanilla Sponge Cake—light, fluffy, and versatile for any dessert or layered cake. I’ll give you a detailed, foolproof recipe with step-by-step instructions.
🍰 Classic Vanilla Sponge Cake
⏱️ Time
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Prep: 20 minutes
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Bake: 25–30 minutes
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Total: ~50 minutes
🍴 Serves
8–10 slices (one 8-inch layer; double for a two-layer cake)
🛒 Ingredients
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1 cup (120g) 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 unsalted butter, melted
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2 tsp vanilla extract
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2 tbsp milk
🔪 Step-by-Step Directions
Step 1: Prep the pan and oven
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Preheat oven to 350°F (175°C).
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Grease and line an 8-inch round cake pan with parchment paper.
Step 2: Sift dry ingredients
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In a medium bowl, sift together:
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Flour
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Baking powder
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Salt
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Set aside.
Step 3: Beat eggs and sugar
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In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed for 5–7 minutes.
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The mixture should triple in volume and become pale and fluffy.
👉 This is key to a light sponge cake.
Step 4: Fold in dry ingredients
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Gently fold the sifted flour mixture into the egg mixture in batches, using a spatula.
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Use a folding motion to avoid deflating the eggs.
Step 5: Add butter, milk, and vanilla
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Combine melted butter, milk, and vanilla in a small bowl.
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Drizzle gently over the batter and fold carefully until just incorporated.
Step 6: Bake
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Pour batter into prepared pan and smooth the top.
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Bake 25–30 minutes or until:
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Golden brown
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A toothpick inserted comes out clean
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Step 7: Cool
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Let cake cool in the pan for 10 minutes.
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Remove from pan and cool completely on a wire rack before slicing or frosting.
💡 Tips for a Perfect Sponge Cake
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Room temperature eggs whip better and give more volume.
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Do not overmix after adding flour; it deflates the batter.
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You can use this as a base for layer cakes, trifles, or even as a roll cake.
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For extra fluff, sift the flour twice and fold gently.