Vanilla Sponge Cake

This is a basic 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.

Course Dessert

Cuisine Anglo-Indian, East-Indian, Goan, Indian

Keyword cake, East-Indian recipes, pound, sponge, vanilla

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 514kcal

Cost $5

Equipment

8-inch round baking pan
Mixing bowl
Baking tray
Oven

Ingredients

450 grams All-purpose flour maida
3 tsp Baking powder
½ tsp Salt
450 grams Sugar fine-grain white
450 grams Butter unsalted, room temperature
400 grams Eggs
2 tsp Vanilla extract
¼ tsp Lemon or Almond essence

US Customary - Metric

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.

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.

Nutrition