A classic vanilla sponge cake is a timeless dessert loved around the world for its light, airy texture and subtle vanilla flavor. This cake serves as a versatile base for layered cakes, birthday cakes, or simply enjoyed on its own with a cup of tea or coffee. Its simplicity allows for endless variations—filled with fresh fruits, whipped cream, or chocolate ganache—but even plain, it remains delightfully satisfying.
Ingredients
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60ml) whole milk
- 2 tablespoons unsalted butter, melted
Optional for serving: whipped cream, fresh berries, or powdered sugar
Instructions
- Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Greasing the sides lightly helps the cake release easily after baking. - Whip eggs and sugar
In a large mixing bowl, beat the eggs and sugar together using a hand mixer or stand mixer. Beat on high speed for 5–7 minutes until the mixture becomes pale, thick, and fluffy. This step is crucial for creating the sponge’s airy texture. - Add vanilla
Gently mix in the vanilla extract. Avoid over-mixing at this stage, as it can deflate the whipped eggs. - Sift dry ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures there are no lumps and incorporates air for a lighter sponge. - Combine wet and dry ingredients
Gently fold the dry ingredients into the egg mixture in three additions, using a spatula and a light, circular folding motion. Do not stir vigorously; you want to preserve the air bubbles for a soft, fluffy cake. - Incorporate milk and butter
Warm the milk slightly and mix it with the melted butter. Fold this mixture gently into the batter until fully combined. - Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first 20 minutes, as sudden temperature changes can cause the sponge to collapse. - Cool the cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the bottom from becoming soggy and keeps the sponge light.
Tips for the Best Vanilla Sponge
- Use room-temperature eggs—they whip better and create more volume.
- Folding gently is key—over-mixing deflates the batter.
- For extra flavor, you can substitute part of the milk with fresh orange juice or add a teaspoon of almond extract.
- Dust the top with powdered sugar or serve with fresh fruits and whipped cream.
Uses for Vanilla Sponge Cake
Classic vanilla sponge cake can be the base for layered cakes, trifles, or roulades. Slice it horizontally to create layers for a birthday or celebration cake, pairing with buttercream, chocolate ganache, or fruit compote. It’s also delightful as a simple tea-time treat with a cup of hot beverage. Its light and airy texture makes it adaptable for both sweet and slightly savory fillings.
