Not only will you learn how to make a decadent vanilla cake from scratch, but you’ll also learn how to customize it to fit your style. Bake a layer cake, cupcakes or even a bundt cake – you choose! By taking a few simple steps, you will soon be creating a vanilla cake that looks like it came from a professional bakery. So, let’s get baking!
Vanilla Sponge Cake is a great cake recipe for beginners in baking! It’s a family-friendly dish you can serve for brunch, snacks, or desserts.
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Are you looking for the perfect Vanilla Cake recipe that will wow your family, friends and taste buds? This article is your go-to guide to creating a delicious, mouthwatering Vanilla Cake of your dreams – and it doesn’t have to be complicated. Have fun baking!
How to Make Vanilla Sponge Cake
I assure you that you will fall deeply in love with this simple yet tasty Vanilla Sponge Cake! You won’t believe how easy it is. Our goal is to create a fluffy, airy, moist, and delicious Vanilla Sponge Cake base that is perfect for any occasion. Are you ready?
Self-rising flour is one of the leavening agents in this recipe. Using other leavening products can adversely affect the cake, but with self-rising flour, you can trust that the cake sponge will rise perfectly. The rise will also be consistent to even out the surface of the cake.
I usually use this for other pastries, such as Puff Puff, Pancakes, and Bread!
Eggs are one of the most important ingredients in almost every cake recipe. It provides structure, creaminess, and protein to the cake. It contributes to the airy and bouncy form of the cake.
The cake sponge also requires milk to provide texture and flavor. Without milk, the cake will likely become dense, but with the right amount of milk, it will become lighter yet stronger in form. Excluding milk from the recipe can lead to a dry cake.
Vanilla extract is essential for enhancing and combining all the flavors of the ingredients incorporated in the recipe. Without vanilla extract, the cake will likely taste bland.
It also adds a pleasant fragrance to the cake, making it more irresistible. What’s Vanilla Sponge Cake without some vanilla extract, right?
Meanwhile, this recipe suggests using sunflower oil to retain moisture in the cake. The cake sponge’s softness and moisture will not affect the cake’s structure because of the other ingredients in the recipe.
Lastly, sugar and sea salt add more balanced flavors to the cake. These ingredients can also help brown the cake’s crust to a beautiful golden color.
Now that we have the ingredients sorted out let’s make the Vanilla Sponge Cake!
Before anything else, note that these measurements and baking time are suitable for a 20 cm (8”) by 7 cm (3”) baking pan.
- Use an egg separator to extract the egg yolks from the egg whites, or do it manually using the egg shell halves.
- Whip the egg whites in a mixer until foamy and soft.
- Gradually add cane sugar in four parts to allow the sugar to dissolve in the batter.
- Add the egg yolks, season with sea salt, and whisk them together before adding them to the egg white mixture.
- Then, use the mixer to whip it until you achieve the soft peaks of the cream.
- With a mesh strainer, put self-rising flour into the batter.
- Whisk the sunflower oil, milk, and vanilla extract together in a separate bowl.
- Use baking paper to line the bottom and edges of the baking pan.
- Then, pour the batter into the pan. Tap the pan on the kitchen counter to get rid of any bubbles.
- In a preheated oven, bake the cake batter at 170°C for up to 25 minutes or until you notice that the sides of the cake are turning golden brown.
- Once done, allow the cake to cool on a wire rack for a few minutes before removing it from the baking pan and enjoying it!
Baking your own Vanilla Sponge Cake has never been easier, hasn’t it? Baking a cake can be as simple as ABCs, especially if you start with the basics like this Vanilla Sponge Cake!
How to Separate Egg Whites from Egg Yolks
There are plenty of ways to separate eggs. You can use traditional methods, kitchen tools, or cooking hacks!
This is one of the first methods used in separating eggs.
- You can crack the egg over a bowl and let the egg whites drip.
- Keep the yolk in the other half of the shell.
- Once the egg whites are filtered, put the egg yolks in a separate bowl.
The shell method can be challenging if the eggshell breaks into the egg yolk because this can contaminate the egg whites.
For this method, make sure that your hands are clean and dry!
Crack the egg in a bowl and use your hand to lift the yolk from the whites gently. It helps if your fingers remain slightly apart to scoop the yolk, letting the egg whites drip back into the bowl. Then, put the yolk in another bowl.
Remember to properly wash and sanitize the plastic bottle to be used as a suction.
- Crack the egg in a bowl.
- Squeeze into the middle of the bottle and hold the bottle’s opening beside the egg yolk.
- Release pressure from the middle of the bottle, and the yolk will be suctioned into the plastic bottle.
- Then, squeeze the egg yolks out of the bottle into another bowl.
Alternatively, you can avail yourself of the convenience of kitchen tools like egg separators or slotted spoons. Simply crack the egg over the egg separator or slotted spoon, let the egg whites drip into one bowl, and transfer the yolks to a separate bowl.
How to Make Homemade Self-Rising Flour
Self-rising flour may sound fancy, but it consists of only three ingredients you can easily find in your pantry. Mix a cup of all-purpose flour with ½ sea salt and 1 ½ teaspoon baking powder!
How to Store Self-Rising Flour
Put the self-rising flour in an airtight container and store it in a dark and cool place in your home or fridge. Remember to keep it out of any liquids because once liquids seep into the container, the self-rising flour will become prone to mold and contamination.
The flour can last up to 3 months at room temperature, and beyond that time, the flour should be discarded. If refrigerated, the flour can last up to one year.
How to Check the Sponge Cake for Doneness
There are various ways to know when the Sponge Cake is baked. First, you will notice that the edges of the cake will start to separate from the baking pan. The edges might also appear darker or golden brown in color.
Alternatively, you can conduct a touch test. Lightly press down on the cake using your fingers; if it naturally bounces back up, you can take it out of the oven.
However, if your fingers leave indents on the cake, bake it in the oven for another five minutes before checking again.
You can also push a toothpick or small knife into the middle of the cake. If you pull it out and it’s clean, you can take it out of the oven. Should there be any residue in the batter, let it bake in the oven longer.
Vanilla Sponge Cake Variations
For a vegan Vanilla Sponge Cake, you can replace sunflower oil with canola oil and use Almond Milk for the dairy. On the other hand, if you’re allergic to eggs, you can substitute it with a curb or plain yogurt for a healthy and creamy sponge cake.
Meanwhile, for a toddler-friendly recipe, you can use egg whites, cake flour, cream of tartar, and vanilla extract! For a gluten-free Vanilla Sponge Cake, you can substitute self-rising flour with a combination of cream of tartar, gluten-free flour, and cornstarch.
- Hand mixer: Use a mixer to effectively and quickly combine the ingredients and achieve the textures of the batter.
- Glass bowl: A deep bowl is useful for folding the batter.
- Silicone spatula: This comes in handy for folding ingredients into the batter or adding ingredients.
- Whisk: Use this as an alternative to an electric hand mixer.
- Baking pan: This provides the foundation of the cake while it bakes in the oven.
- Cake tester: Check if the cake is baked perfectly.
- Egg separator: Use this practical tool to segregate the egg white from the egg yolk.
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How to Serve Vanilla Sponge Cake
There are many ways to serve and present Vanilla Sponge Cake. You can serve it in slices along with some tea or coffee. Alternatively, you may decorate it with creamy and sweet icing and top it off with fresh fruits such as strawberries.
You can easily slice it into two and spread your preferred filling between the layers. It can be chocolate ganache, vanilla cream, strawberry jam, or any other flavor.
It can even be consumed with Vanilla Ice Cream for a creamy and refreshing dessert. Enjoy this delicacy for brunch, snacks, or desserts!
Check out these beverages to pair with a slice of this cake:
- At room temperature: The key to storing sponge cake is to keep it in an airtight container. If properly covered with the lid, it can last up to one week at room temperature.
Frequently Asked Questions
Why is it called vanilla cake?
It is called vanilla cake because it uses the regular ingredients of cake and incorporates the aromatic and delicious quality of vanilla extract.
Is Vanilla Sponge Cake healthy?
Cakes can be healthy as long as the ingredients used are natural, properly stored, and nutritious. Sponge cakes are usually made up of carbs and sometimes, this can increase blood sugar levels.
The best thing to do to remain healthy while enjoying a sponge cake is to consume it in moderation. Use the most nutritious ingredients possible, you can even add in fresh fruits for more health benefits.
Why is your Vanilla Sponge Cake not rising?
The best way to ensure the sponge cake will rise is to put your leavening agents. Check if the products are out-of-date because this can also contributory to your cake not rising.
It can also be undercooked, so bake it for a few more minutes to properly rise and bake. Another reason is if the baking pan is too big and the sponge cake batter has spread too thinly.
Can you bake a Vanilla Sponge Cake Without an Oven?
Yes, you can! If you don’t have access to an oven, you can heat a soup pot on a medium flame for 10 minutes. Before covering it with the lid, put the metal wire rack stand in the middle of the pot.
After 10 minutes, place the baking pan on the metal wire rack stand and cook on medium-low heat for 45 minutes to 50 minutes.
Vanilla Sponge Cake (With Video)
- 4 eggs
- 100 g sugar
- 120 g self-raising flour
- ¼ tsp sea salt
- 45 ml sunflower oil
- 45 ml evaporated milk
- 5 ml vanilla extract
- Whip the egg whites.Use an egg separator to separate the egg yolks from the egg whites to bring out the distinct characteristics of yolks and whites in the cake. For instance, egg whites can be whisked to a greater volume while yolks can add moisture to the overall foundation of the ake. Whip the egg whites in a mixer until foamy and soft. You will also notice that whipping will add to the volume of the egg whites.
- Gradually add the cane sugar.Incorporate the cane sugar in four parts to allow the sugar to dissolve in the batter. Incorporating the sugar slowly will prevent the cake from becoming dense. After some time, you will notice that the consistency will thicken and become foamy.
- Pour the egg yolk mixture into the egg white mixture. Season the egg yolks with sea salt and whisk them together before adding it to the egg white mixture. Use the folding technique to effective mix them together. Then, use the mixer to whip it until you achieve the soft peaks of the cream.
- Add the self-rising flour.Use a mesh strainer to put self-rising flour into the batter. Straining is essential to remove impurities or break down large chunks of the flour. Once again, use the folding technique to mix it into the batter.
- Combine the other ingredients.In a separate bowl, whisk the sunflower oil, milk, and vanilla extract together. You might notice that they are not combining well and to fix this, scoop some of the batter into the bowl and whisk. Once incorporated together, the mixture will become creamy in texture but more liquid in form. Then gently fold this mixture into the batter.
- Transfer the batter into a lined baking pan. Use baking paper to line the bottom and edges of the baking pan. Then, pour the batter into the pan. If preferred, you can also run a stick around the batter to even it out. Tap the pan on the kitchen counter to get rid of any bubbles.
- Bake the cake.In a preheated oven, bake the cake batter at 170°C for up to 25 minutes or until you notice that the sides of the cake are turning golden brown. You can also push a toothpick in the cake and if it comes out clean, the cake is ready to be taken out. Once done, allow the cake to cool on a wire rack for a few minutes before removing it from the baking pan and enjoying it!
- Note that this recipe guide is for an 8-inch by a 3-inch baking pan.
- If you have a larger or smaller baking pan, adjust the measurements and the baking time.
- Use alternative ingredients for your dietary needs and preferences.
- Incorporating the sugar slowly will prevent the cake from becoming dense.
- Sieving the flour is essential to remove impurities or break down large chunks of the flour.
- You can also push a toothpick into the cake; if it comes out clean, it is ready to be taken out.
- You can use a spoon or a whisk instead as an alternative to a mixer.