Vanilla Sponge Cake
This is a basic vanilla sponge cake recipe often referred to as a plain cake or vanilla cake. Made with all-purpose flour (maida), eggs, sugar, and butter this cake is one that can be used to make many different variations like orange, lemon, fruits, and trifles.
This is the first cake I learned when I started making cakes. The basic formula of equal parts of butter, sugar, flour, and eggs. One that will open the doors to the whole world of variations.
Ingredients and substitutes
- Butter – I use unsalted butter as it’s the best for baking. If you use salted butter omit salt in the recipe. My mom would replace 1/3 of the butter with double cream or malai which she would scoop out herself from the milk every day.
- Sugar – use fine-grain sugar that will dissolve into the butter during the creaming process. If you only get coarse sugar pulse it in the food processor a few times to make it finer.
- Eggs – we use weight measurement for the eggs because all eggs are different in size and weight. Ideally, each large egg should be about 60 grams with the shell and about 50 grams without a shell.
- All-purpose flour – Not much but just enough to combine it with the leavening agents such as baking powder and baking soda.
Variations
- Lemon cake – Add 2 tbsp of lemon juice, 1 tsp lemon zest, and 1/4 tsp lemon extract.
- Orange cake – Add 1/2 cup orange juice, 1 tsp orange zest, and 1/2 tsp orange extract.
- Fruit cake – Add up to 1 cup of chopped nuts to the batter.
- Rich fruit cake – Add 1/2 cup dried fruits and 1/2 cup dried nuts.
Tips for Success
- Make sure the ingredients are all at room temperature, especially the butter and eggs.
- Combine the leavening in the flour well. I prefer to sift it once and then sift it into the batter again. This way I can ensure it is well incorporated.
- Bake as soon as you add the leavening into the batter to get a maximum rise.
- I used two 6-inch loaf pans because I gave them away as gifts.
- Do not overbake this cake. Overbaking can make the cake dry.
Frequently asked questions
Vanilla Sponge Cake is a light and fluffy cake made with simple ingredients like flour, sugar, eggs, and vanilla extract. It is known for its airy texture and delicate flavor, making it a versatile base for many desserts.
Yes, you can make an eggless version of Vanilla Sponge Cake using substitutes like yogurt, applesauce, or mashed bananas. However, the texture and flavor may vary slightly from the traditional recipe.
Yes, you can use cake flour instead of all-purpose flour for a softer and more tender cake. Use the same amount of cake flour as you would all-purpose flour.
To prevent your cake from becoming dense, make sure to cream the butter and sugar well until light and fluffy. Also, avoid overmixing the batter once the flour is added, as this can lead to a dense cake.
Yes, you can add other flavors to your Vanilla Sponge Cake, such as lemon zest, almond extract, or cocoa powder, to create different variations of the cake.
Vanilla Sponge Cake can be stored at room temperature for up to 2 days if covered well. For longer storage, it can be refrigerated in an airtight container for up to 5 days. Allow it to come to room temperature before serving.
Yes, you can freeze Vanilla Sponge Cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
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Equipment /Tools
- 8-inch round baking pan
- Mixing bowl
- Baking tray
- Oven
Ingredients
- 450 grams (1 lb) All-purpose flour maida
- 3 tsp Baking powder
- ½ tsp Salt
- 450 grams (1 lb) Sugar fine-grain white
- 450 grams (1 lb) Butter unsalted, room temperature
- 400 grams (7 large) Eggs
- 2 tsp Vanilla extract
- ¼ tsp Lemon or Almond essence
Instructions
- Oven – Preheat the oven at 325°F/165°C/Gas Mark 3
- Dry ingredients – In a small bowl sift together the flour with baking powder, baking soda, and salt.450 grams All-purpose flour, 3 tsp Baking powder, ½ tsp Salt
- Pan – Grease and line with parchment paper 2 x 8-inch round cake pan or 2 x 7-inch square cake pans.
- Cream – In the bowl of a stand mixer with the paddle attachment on medium speed cream together the butter and sugar until light and fluffy. Add the eggs one at a time until you have a smooth mixture. Pro tip – make sure the eggs are at room temperature so they won't curdle the batter.450 grams Sugar, 450 grams Butter, 400 grams Eggs
- Dry to wet – Add the flour mixture to the cake batter and combine well but do not overmix. Pro tip – overmixing will make the cake dense so avoid overmixing.
- Flavoring – Add the vanilla and almond extract and combine well. Pro tip – you can also use almond and rose or coconut and orange extract instead of almond and rose.2 tsp Vanilla extract, ¼ tsp Lemon or Almond essence
- Bake – Pour the batter into the prepared baking pan and bake on the middle rack in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool – when baked cool it in the pan for 10 minutes then invert onto a wire rack to cool completely.
Recipe Notes
- Make sure the ingredients are all at room temperature, especially the butter and eggs.
- Combine the leavening in the flour well. I prefer to sift it once and then sift it into the batter again. This way I can ensure it is well incorporated.
- Bake as soon as you add the leavening into the batter to get a maximum rise.
- I used two 6-inch loaf pans because I gave them away as gifts.
- Do not overbake this cake. Overbaking can make the cake dry.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
