Here’s a true vanilla sponge cake, written step by step, with clear details so it turns out soft and airy.
🍰 Vanilla Sponge Cake
⏱ Time
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Prep: 15 minutes
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Bake: 20–25 minutes
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Cool: 15 minutes
🍽 Makes
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One 8-inch round cake (or two thin layers)
🛒 Ingredients
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4 large eggs, room temperature
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¾ cup (150 g) granulated sugar
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¾ cup (95 g) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons milk (optional, for extra moisture)
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2 tablespoons melted butter or oil (optional, for richness)
🔥 Step-by-Step Directions
1. Preheat & prepare pan
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Preheat oven to 350°F (175°C).
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Grease an 8-inch round cake pan and line the bottom with parchment paper.
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Lightly flour the sides.
2. Whip eggs & sugar
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In a large bowl, add eggs and sugar.
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Beat with a mixer on high speed for 5–7 minutes until:
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Pale
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Thick
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Tripled in volume
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When you lift the beaters, the batter should fall in ribbons.
(This step gives the sponge its light texture—don’t rush it.)
3. Add vanilla
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Gently mix in the vanilla extract on low speed or by hand.
4. Combine dry ingredients
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Sift together:
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Flour
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Baking powder
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Salt
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5. Fold in dry ingredients
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Add dry ingredients to the egg mixture in 2–3 additions.
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Use a spatula and fold gently:
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Cut down the center
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Lift and turn
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Stop as soon as no flour streaks remain.
6. Optional milk & butter
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If using, gently fold in the milk and melted butter/oil.
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Pour it down the side of the bowl, not directly in the middle.
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7. Bake
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Pour batter into prepared pan.
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Smooth the top gently.
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Bake for 20–25 minutes, until:
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Light golden
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Springs back when touched
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Toothpick comes out clean
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8. Cool
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Let cake cool in pan 10 minutes.
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Turn out onto a wire rack and cool completely before slicing or decorating.
⭐ Tips for a Perfect Sponge
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Room-temperature eggs whip better.
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Don’t open the oven door early—it can cause collapse.
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For layers, slice with a serrated knife once fully cooled.
🎂 Serving Ideas
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Dust with powdered sugar
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Fill with whipped cream & berries
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Use as a base for strawberry shortcake
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Layer with jam and buttercream