If you’re searching for a homemade treat that’s irresistibly light, airy, and packed with classic vanilla flavor, this Fluffy Vanilla Sponge Cake Recipe is exactly what you need. It’s the kind of cake that melts in your mouth and pairs beautifully with almost any topping or filling you fancy. Whether you’re a baking newbie or a seasoned pro, this recipe walks you through every step to achieve a perfect sponge that’s tender and moist, making it an instant favorite for birthdays, celebrations, or just a cozy afternoon treat.
Ingredients You’ll Need
What’s truly wonderful about this Fluffy Vanilla Sponge Cake Recipe is how simple the ingredients are, yet each has an essential role that transforms the batter into the tender, cloudlike cake everyone will adore. From the eggs that give structure and volume to the cake flour that ensures a light crumb, every component matters.
- 200 g (4 eggs): Eggs provide structure, moisture, and help the cake rise beautifully.
- 140 g (1 cup – 1 Tablespoon) Granulated sugar: Sweetens and aids in creating that fluffy texture when whipped with eggs.
- 130 g (1 cup + 2 Tablespoons) Cake flour: Its lower protein content makes for a softer, lighter crumb than all-purpose flour.
- 20 g (4 teaspoons) Milk: Adds moisture and tenderizes the sponge for a perfectly soft finish.
- 40 g (2 ⅔ Tablespoons) Oil: Keeps the cake moist and adds subtle richness without weighing it down.
- ¼ teaspoon Vanilla extract (Optional): Boosts and rounds out the vanilla flavor for that warm, inviting scent.
How to Make Fluffy Vanilla Sponge Cake Recipe
Step 1: Preparation
Start by warming your oven to 355ºF (180ºC) so it’s perfectly preheated when the batter is ready. While the oven heats, prepare a pan lined with cake liners to prevent sticking and make cleanup easier. Sifting the cake flour is critical here—it aerates the flour to keep your sponge light and free from lumps. Combine the milk, oil, and vanilla extract in a small bowl and set aside; this mixture will be folded in later for that delicious moisture and flavor.
Step 2: Warm the Eggs and Sugar
Create a water bath with hot simmering water to gently warm the whole eggs and sugar. This step may seem unusual, but it’s key to achieving the signature fluffiness. Warming helps dissolve the sugar better and gently starts the process of whipping the eggs into a thick, pale, and stable foam. Constantly mix while warming until the mixture feels comfortably warm to the touch—never let it get hot, or the eggs might scramble.
Step 3: Whipping to Fluffy Perfection
Once warmed, whip the eggs and sugar vigorously. This is where some arm work pays off as air gets whipped into the mixture, boosting the volume dramatically. Aim for a very fluffy texture with rigid peaks that hold their shape when you lift the whisk. This light airiness is the secret to a sponge with incredible rise and softness.
Step 4: Folding in Dry and Wet Ingredients
Gently fold in the sifted cake flour using a spatula to maintain all that fantastic air you’ve incorporated. It’s important to use a light hand here to avoid deflating the batter. After the flour is just combined, carefully fold in the milk, oil, and vanilla mixture. This final fold ensures the cake stays moist and tender without losing its delicate structure.
Step 5: Baking and Cooling
Pour your perfectly blended batter into the lined pan and bake at 355ºF (180ºC) until the cake feels set and springs back lightly when pressed. Avoid opening the oven repeatedly to keep the sponge from collapsing. Once baked, let the cake cool completely before slicing to maintain its fluffy texture and to allow the flavors to settle beautifully.
How to Serve Fluffy Vanilla Sponge Cake Recipe
Garnishes
The beauty of this Fluffy Vanilla Sponge Cake Recipe is its versatility with garnishes. A simple dusting of powdered sugar is timeless, but you can also top it with fresh berries, a spread of whipped cream, or a drizzle of homemade fruit coulis for a colorful and elegant touch. Edible flowers or toasted nuts add a delightful crunch and visual appeal.
Side Dishes
Pair your sponge cake with light accompaniments like a scoop of vanilla ice cream, a dollop of lemon curd, or even a tangy raspberry sauce. These sides complement the cake’s gentle sweetness and keep the overall dessert refreshing and balanced. A cup of freshly brewed tea or a rich coffee also pairs wonderfully with each fluffy bite.
Creative Ways to Present
Feeling creative? Transform this sponge into an unforgettable layered cake by slicing it horizontally and filling each layer with jam, pastry cream, or flavored buttercream. You can also turn it into petite individual trifles by layering cubes of sponge with mousse and fresh fruit in small glasses. The sky’s the limit when it comes to showing off this recipe!
Make Ahead and Storage
Storing Leftovers
To keep your Fluffy Vanilla Sponge Cake Recipe fresh, store any leftover cake in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration will help prevent spoilage, though it might slightly dry out the cake, so be sure to wrap it well with plastic wrap.
Freezing
Freezing is an excellent option if you want to enjoy the cake later. Wrap the cooled sponge tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can last in the freezer up to one month. When ready to eat, thaw the cake overnight in the refrigerator for the best texture.
Reheating
If you prefer your sponge cake slightly warm, reheat slices gently in the microwave for 10 to 15 seconds. This brief warming helps revive the soft, fluffy texture and enhances the comforting vanilla aroma, making every bite taste as fresh as when it was first baked.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, the texture will be slightly denser because all-purpose flour has more protein. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup of flour for a softer result.
Why is warming the eggs and sugar important?
Warming helps dissolve sugar completely and makes the egg mixture easier to whip to a stable, voluminous foam. This process is essential for the light, fluffy structure of the sponge and helps create a tender crumb.
Is it necessary to use oil in this recipe?
Yes, the oil contributes moisture and tenderness to the cake, ensuring it stays soft longer. Butter can be used but will alter the flavor and texture slightly since it solidifies when cooled.
How do I prevent the sponge cake from collapsing?
Make sure not to overmix the batter after folding in the flour and wet ingredients, and avoid opening the oven door frequently while baking since sudden temperature changes can cause the cake to deflate.
Can I add other flavors to this sponge cake?
Absolutely! While vanilla is classic, feel free to add citrus zest, almond extract, or even a touch of cocoa powder for variations. Just keep the balance so the sponge remains light and fluffy.
Final Thoughts
This Fluffy Vanilla Sponge Cake Recipe is a delightful staple that brings both nostalgia and joy to your kitchen. Its simplicity paired with that perfect soft texture makes it a versatile canvas for endless dessert creations. I truly hope you give this recipe a try and discover how wonderfully easy and rewarding making a homemade sponge cake can be. You’re just a few steps away from cake heaven!
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Fluffy Vanilla Sponge Cake Recipe
- Total Time: 45 minutes
- Yield: 1 8-inch (20 cm) cake 1x
Description
This Fluffy Vanilla Sponge Cake is a light and airy delicacy perfect for any occasion. Made with simple ingredients like eggs, sugar, cake flour, milk, and oil, this classic vanilla sponge offers a soft texture and subtle sweetness. Ideal for layering or enjoying on its own, it delivers a tender crumb and delightful vanilla aroma.
Ingredients
Egg Mixture
- 200 g (4 large) eggs
- 140 g (1 cup + 1 tablespoon) granulated sugar
Dry Ingredients
- 130 g (1 cup + 2 tablespoons) cake flour, sifted
Wet Ingredients
- 20 g (4 teaspoons) milk
- 40 g (2 ⅔ tablespoons) oil
- ¼ teaspoon vanilla extract (optional)
Instructions
- Preparation: Preheat your oven to 355ºF (180ºC). Prepare hot, simmering water for warming the eggs. Line your baking pan with cake liners. Sift the cake flour thoroughly to ensure no lumps remain. Combine the milk, oil, and vanilla extract in a separate bowl and set aside.
- Warm Eggs and Sugar: Place the whole eggs and granulated sugar in a heatproof bowl over the simmering water (water bath). Constantly mix the eggs and sugar gently until the mixture feels comfortably warm to the touch, about 40-45°C (104-113°F). This step helps dissolve the sugar and improves the volume of the cake.
- Whip Egg Mixture: Remove the bowl from the heat and beat the eggs and sugar mixture using an electric mixer at high speed until it becomes very fluffy, pale in color, and forms ribbons when the beaters are lifted. This aeration is crucial for the sponge’s fluffy texture.
- Incorporate Flour: Gradually sift the cake flour over the whipped egg mixture. Using a spatula, gently fold the flour into the batter with a light hand to avoid deflating the air bubbles, ensuring a smooth, lump-free mixture.
- Add Wet Ingredients: Add the combined milk, oil, and vanilla extract to the sponge batter. Again, carefully fold these wet ingredients into the batter until fully incorporated but do not overmix.
- Bake: Pour the batter evenly into the prepared cake pan lined with cake liners. Place the pan in the preheated oven and bake at 355ºF (180ºC) until the cake is set and a toothpick inserted into the center comes out clean, approximately 25-30 minutes depending on your oven.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before slicing. This helps the cake set and maintains its fluffy texture. Enjoy as is or use for layered cakes.
Notes
- Use room temperature eggs for better volume and texture.
- Avoid overfolding the batter to keep it airy and fluffy.
- If you don’t have cake flour, substitute all-purpose flour with 2 tablespoons of cornstarch per cup.
- Vanilla extract is optional but adds wonderful aroma and flavor.
- Make sure not to open the oven door during the first 20 minutes of baking to prevent the cake from collapsing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
