Description
This Fluffy Vanilla Sponge Cake recipe delivers a light and airy cake perfect for any occasion. Made with simple ingredients like eggs, sugar, cake flour, milk, oil, and a hint of vanilla, this recipe creates a soft sponge with a delicate vanilla flavor. The cake is gently baked to achieve a tender crumb, making it an ideal base for layered cakes or enjoyed on its own.
Ingredients
Scale
Egg Mixture
- 200 g (4 eggs) Eggs
- 140 g (1 cup + 1 Tablespoon) Granulated sugar
Dry Ingredients
- 130 g (1 cup + 2 Tablespoons) Cake flour
Wet Ingredients
- 20 g (4 teaspoons) Milk
- 40 g (2 â…” Tablespoons) Oil
- ¼ teaspoon Vanilla extract (Optional)
Instructions
- Preparation: Preheat your oven to 355ºF (180ºC). Prepare a pan with cake liners to ensure the cake doesn’t stick. Sift the cake flour carefully to remove lumps and aerate it for a lighter texture. Combine the milk, oil, and vanilla extract in a small bowl and set aside for later use.
- Warm Eggs and Sugar: Set up a double boiler by preparing hot, simmering water. Place the eggs and granulated sugar in a heatproof bowl over the simmering water. Constantly whisk the mixture until it feels comfortably warm to the touch, which helps with volume and smoothness in the batter.
- Whip the Eggs: Remove the egg mixture from the heat. Using an electric mixer, whip the eggs and sugar until the mixture becomes very fluffy, pale, and forms a ribbon when lifted. This step is crucial for the cake’s airy texture.
- Fold in Dry Ingredients: Gently fold the sifted cake flour into the whipped egg mixture using a spatula. Be careful not to deflate the batter; incorporate the flour until no streaks remain.
- Add Wet Ingredients: Fold in the pre-mixed milk, oil, and vanilla extract gently to ensure an even mix without losing the batter’s airiness.
- Bake the Cake: Pour the batter into the prepared pans lined with cake liners. Place the pan in the preheated oven and bake at 355ºF (180ºC) until the cake is set and springs back slightly when touched, typically about 25-30 minutes depending on the oven and pan size.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. This will help the cake set further and make it easier to cut clean slices.
Notes
- Sifting the cake flour is essential for a light sponge texture.
- Warming the eggs and sugar over a water bath ensures better volume when whipped.
- Do not over-mix after adding flour to preserve the airiness.
- Use cake liners for easy removal and clean edges.
- The optional vanilla extract adds a gentle vanilla aroma but can be omitted if desired.
- Make sure to cool the cake completely to avoid breaking when slicing.
