Vanilla Sponge Cake Recipe
The Vanilla Sponge Cake Recipe yields a light, airy cake perfect for any occasion. Combine eggs, sugar, and flour with a touch of vanilla extract, whisk until fluffy, and bake until golden. The result is a soft, spongy texture ideal for layering with fruit, frosting, or enjoying on its own. Simple yet versatile, this classic cake can be customized with various fillings and toppings.
Equipment
- Two 8-inch round cake pans
- parchment paper,
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 1/4 cups 300g All-purpose flour
- 1 1/2 cups 300g Sugar
- 6 tablespoons Milk
- 10 Eggs separated
- Pinch of Salt
- 6 tablespoons Oil
- 2 tablespoons Vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- Mix the Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with the sugar until the mixture is thick and pale.
- Add Vanilla and Combine: Stir the vanilla extract into the egg yolk mixture.
- Combine Dry Ingredients: Sift the flour over the egg yolk mixture and fold it in gently. Be careful not to overmix.
- Incorporate the Wet Ingredients: Gently fold in the milk and oil until the mixture is well combined.
- Fold in Egg Whites: Gently fold in the beaten egg whites in three additions, ensuring you maintain as much air as possible in the batter.
- Pour and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Once cooled, frost or serve as desired.