Pin It Discover the simplicity and delight of a classic vanilla sponge cake made with just three staple ingredients. This light and airy cake is perfect for those moments when you crave a quick dessert or need a versatile base for layered cakes. Its soft texture and subtle vanilla flavor make it a beloved treat around the world.
Pin It This cake recipe embraces simplicity without compromising taste. The method hinges on carefully whipping eggs to incorporate plenty of air, ensuring a tender crumb and delicate rise. Whether you enjoy it plain or add a touch of vanilla extract, this sponge is easy to customize and perfect for any occasion.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (about ½ cup + 2 tbsp)
- 120 g all-purpose flour (about 1 cup), sifted
- 1 tsp pure vanilla extract (optional, for enhanced vanilla flavor)
Instructions
- 1. Preheat your oven to 350°F (180°C).
- Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- 2. Beat the eggs.
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
- 3. Add sugar gradually.
- Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- 4. Fold in flour and vanilla.
- Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.
- 5. Pour batter into pan.
- Pour the batter into the prepared cake pan and smooth the top.
- 6. Bake the cake.
- Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 7. Cool the cake.
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
Zusatztipps für die Zubereitung
For the best results, make sure your eggs are at room temperature before starting to beat them. This helps achieve maximum volume and a lighter texture. When folding in the flour, be gentle to keep the air in the batter, which is crucial for the cake’s airy nature. Adding the optional vanilla extract at the end lifts the flavor beautifully without compromising structure.
Varianten und Anpassungen
This vanilla sponge cake can be easily adapted by adding flavors such as lemon zest or almond extract in place of vanilla. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend of similar measurement. Use this sponge as a base for layered cakes by slicing it horizontally and adding your favorite creams or jams.
Serviervorschläge
Enjoy this sponge cake plain with a dusting of powdered sugar for a light snack. It pairs wonderfully with fresh berries and whipped cream for a simple dessert. Alternatively, use it as a foundation for trifles or layer with buttercream and fruit preserves for an elegant celebration cake.
Pin It With its humble ingredients and straightforward technique, this vanilla sponge cake is a testament to the beauty of simple baking. Once mastered, it opens a world of possibilities for classic desserts and creative cake designs.
Your Questions Answered
- → What ingredients are essential for this vanilla sponge?
Just eggs, granulated sugar, and sifted all-purpose flour are needed, with optional vanilla extract for flavor enhancement.
- → How do I achieve a light and airy texture?
Beating eggs on high speed until tripled in volume and gently folding in flour ensures a delicate and airy sponge.
- → Can I add vanilla extract for stronger flavor?
Yes, folding in a teaspoon of pure vanilla extract with the last addition of flour enhances the cake's vanilla aroma.
- → What baking pan works best for this sponge?
An 8-inch round cake pan lined with parchment paper is ideal for even baking and easy release.
- → How do I prevent the sponge from collapsing?
Avoid overmixing once flour is added and ensure eggs are at room temperature for maximum volume and stability.
- → What are some serving suggestions for this sponge?
It works wonderfully on its own dusted with powdered sugar or as a base for trifles and layered desserts.