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
Scale
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
