Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy, and quick vanilla sponge cake for you. It is fluffy, light, moist, and delicious! You can use this vanilla sponge in the preparation of any birthday or occasional cakes also for the patisseries.
This has been my go-to basic vanilla sponge cake recipe, it has become a staple now that I can make it with my eyes closed. Honestly, this cake is easy to make. It is light and fluffy and reliable. If you’re looking for something a little more adventurous, we have many cake recipes to try, a whole world of baking recipes in fact. We recommend moving on to our easy One-Bowl Easy Chocolate Bundt Cake if you’re a fan of this cake, or Chocolate Fudge Cake makes a nice treat..
How To Make Easiest Vanilla Sponge Cake? Watch With Us!
What is the difference between a regular cake and a sponge cake?
The cake is cake, right? Well yes, and no. There are many different types of cake-whether it’s a birthday, angel food, pound cake, and so many more. But really, all of these cakes are just variations of a few basic types.
There are two main types of cakes: butter cakes and foam cakes. The distinction between these two broad categories of cake is in the fat content. Foam cakes have little to no fat, and usually have a larger proportion of egg. This gives them their lighter, airy texture. Butter cakes on the other hand contain butter, margarine, or vegetable shortening, giving you the dense, moist cakes we know and love.
Technically any recipe that contains no baking powder or baking soda, but lots of whipped eggs or egg whites is a sponge cake. A traditional sponge cake has just three ingredients: flour, sugar, and eggs. As the name suggests, this cake takes well to being soaked with syrups.
Foam cakes typically contain no fat or leavening, aside from the fat provided by eggs. It is important to remember when you are baking foam cakes that the batter needs to go in the oven as soon as it’s ready in order to prevent the egg whites from deflating. They also need to be baked in a tall pan due to the rise the egg whites give them. These cakes are not going to hold up well against heavy frosting, so it’s best to give them a light glaze or a dollop of whipped cream.
Genoise Sponge Cake:
Genoise is what a sponge cake is referred to in Italy or France. In this type of cake, the eggs are beaten with both yolk and white together, along with sugar until they are mousse-like. The flour is then folded in along with some oil or butter for added moisture. Due to the added butter, this sponge cake is more moist and tender than its sponge cake siblings.
What makes a sponge cake light and fluffy?
Baking a perfect cake is an art. And many new bakers look for the answers regarding queries like how to make a cake moist and soft. Although, it requires not too many ingredients, blending them perfectly and in precise quantity is indispensable to bake a delicious cake.
1. Ensure The Temperature Is Correct
In order to make the cake spongy, the correct temperature of each ingredient plays an important role. The flour and eggs should be at room temperature while the butter should be warm.
2. Fold The Flour Carefully
While you fold the mixture, make figure 8 in motion. For a super spongy cake, you need to be sure that you do not over-mix the cake as it would kill the bubbles and make the cake hard.
3. Beat The Eggs Correctly
Beating the eggs in the wrong way may cause the cake to become heavier. The right way is to whip the eggs until they become fluffy, whitish pale in color, and have a stiff peak.
How to Make A Genoise Sponge?
Combine eggs, sugar, salt, honey, and vanilla in a bowl. Salt is used to balance the sweetness of cake and honey is a very important ingredient it helps the sponge to stay moist and soft, but it’s totally optional you can skip the honey.
Pour hot boiling water into another bowl and place the bowl of eggs and sugar in it and stir the eggs slowly to bring them to the temperature of 40C. Warming up the eggs helps the process of whipping and you will get the maximum volume of eggs with more stability so this is a very important step.
When the temperature reaches 40C start whipping the eggs at maximum speed for 20 minutes. it depends on your machine how much time it will take to whip the eggs until the egg mixture changes its color to light and becomes very fluffy in texture and you get a very firm peak.
In another bowl pour hot boiling water and place the bowl of butter and let it melt and until it reaches the temperature of 45-55 C meanwhile sift the dry ingredients and fold in the egg mixture very lightly and gently. Must watch the process of mixing in the video as I explained well there and this is one of the very important steps.
When the butter reaches the temperature of 45C remove the small portion of cake batter out in a separate bowl and mix it well with the melted butter. when the butter is fully incorporated in the cake batter portion add this portion back to the cake batter and mix it well but very lightly. As this is the sponge cake and I didn’t use any baking powder or soda bicarbonate in this recipe so we have to keep the maximum volume of eggs possible.
Now pour the batter into an 18cm in a diameter cake pan or you can take 8 inches pan. Bake the cake in a preheated oven for 25 minutes or until if you touch the surface of the sponge and it bounce back or if you insert the toothpick it comes out clean.
Remove cake from the oven and leave to cool, remove from the tin, and place on a cooling rack.
Do you know how to level a cake? Let me help. It’s really easy. You can use a fancy cake leveler, but I use a serrated knife. Carefully slice off the tippy top of the cooled cake layers, creating a flat surface. Leveling cakes don’t require a ruler, talent, or any mathematical equations. Instead, just use your eyes, hands, and a knife. Leveling the cake layers promises a straight and sturdy layer cake.
I always eyeball the amount of frosting between cake layers, but I measured when I decorated the pictured cake. The SWISS MERINGUE BUTTERCREAM below yields about 6 cups of frosting. I recommend you use about 1.5 heaping cups of buttercream between each cake layer and reserve the last 3 cups for outside the cake.
HOW TO MAKE SWISS MERINGUE BUTTERCREAM?
HOW TO STORE SPONGE CAKE?
This easy vanilla sponge cake would keep in the fridge for up to 5 days. Wrap in a cling film or airtight container. This prevents the cake from drying out especially from catching the smell of other foods in your fridge.
If You Liked This Easy Vanilla Sponge Recipe, You Might Also Like!
If you make this vanilla Sponge recipe leave a comment, rate it, and tag a photo #bake_with_ayesha on Instagram! Would love to see your snap!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
- 230 grams or 4-1/2 eggs
- 123 grams sugar
- 15 grams honey
- 1.5 grams or 1/2 teaspoon salt
- 113 grams all-purpose flour
- 26 grams cornflour
- 20 grams butter
- Preheat the oven at 180C/375F.
- Prepare the 8- inch baking tin. Grease cake tin and line the bottom with parchment paper.
- Combine eggs, sugar, salt, honey, and vanilla in a bowl. Honey is totally optional you can skip it.
- Pour hot boiling water into another bowl and place the bowl of eggs and sugar in it and stir the eggs slowly to bring them to the temperature of 40C.
- When the temperature reaches 40C start whipping the eggs at maximum speed for 20 minutes until the egg mixture changes its color to light and becomes very fluffy in texture and you get a very firm peak.
- In another bowl pour hot boiling water and place the bowl of butter and let it melt and until it reaches the temperature of 45-55 C.
- Sift the dry ingredients and fold in the egg mixture very lightly and gently.
- When the butter reaches the temperature of 45C remove the small portion of cake batter out in a separate bowl and mix it well with the melted butter. when the butter is fully incorporated in the cake batter portion add this portion back to the cake batter and mix it well but very lightly.
- Now pour the batter into the prepared cake pan. Bake the cake in a preheated oven for 25 minutes or until if you touch the surface of the sponge and it bounce back or if you insert the toothpick it comes out clean.
- Remove cake from the oven and leave to cool, remove from the tin, and place on a cooling rack.
- You can frost the cake with buttercream or whipped cream or the frosting of your choice.