Description
A light, soft vanilla sponge cake with a delicate crumb, gentle sweetness, and rich vanilla aroma. Perfect on its own or as a versatile base for layered celebration cakes.
Ingredients
1 ½ cups (180g) all-purpose flour, sifted twice
1 ½ teaspoons baking powder
¼ teaspoon salt
4 large eggs, at room temperature
1 cup (200g) granulated sugar
½ cup (120ml) whole milk, at room temperature
¼ cup (60g) unsalted butter, melted
1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease a round cake pan and line it with parchment paper.
- Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs and granulated sugar until pale, thick, and very fluffy, incorporating plenty of air for a light sponge texture.
- Gently warm the milk and melted butter together until combined, without allowing the mixture to become hot. Stir in the vanilla extract.
- Add the dry ingredients to the whipped egg mixture in batches, folding gently with a spatula to avoid deflating the batter.
- Slowly pour in the warm milk and butter mixture and continue folding gently until the batter is smooth and evenly combined.
- Pour the batter into the prepared cake pan and gently smooth the surface.
- Bake for 25–30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then carefully transfer it to a wire rack and cool completely before slicing, decorating, or adding fillings.
Notes
For a lemon variation, add finely grated lemon zest and optionally replace a small amount of the vanilla with lemon extract.
For an almond variation, replace a small portion of the vanilla extract with almond extract.
For a berry and cream cake, split the cooled sponge into layers and fill with lightly sweetened whipped cream and fresh berries.
The cooled sponge can be layered with buttercream, whipped cream, chocolate ganache, pastry cream, or fruit preserves.
Keep an undecorated cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
To freeze, wrap the completely cooled undecorated sponge tightly in plastic wrap and place it in a freezer-safe container.
For the fluffiest texture, beat the eggs and sugar until thick and voluminous and fold the remaining ingredients gently to preserve the incorporated air.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
