Vanilla Sponge Cake (With Video)
Are you looking for something different and delicious to spice up your baking? Look no further - this classic vanilla cake recipe is here to give your taste buds the kick they've been missing.
Servings: 12
Calories: 126kcal
Equipment
- Hand mixer
- Baking pan
- Cake tester
- Egg separator
- Oven
- Glass bowl
- Wire rack
- Parchment paper
- sieve
- Spatula
Ingredients
- 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
Instructions
- Use an egg separator to separate the egg yolk from the egg white.
- Whip the egg whites in a mixer until foamy and soft.
- Gradually add cane sugar in four parts.
- In a bowl, whisk the egg yolks and sea salt
- Pour the egg yolk mixture into the egg white batter.
- Whip it until you achieve the soft peaks of the cream.
- Sieve self-rising flour into the batter.
- Whisk the sunflower oil, milk, and vanilla extract in a bowl.
- Lined the baking pan with parchment paper.
- Then, pour the batter into the baking pan.
- Bake the cake in a preheated oven at 170°C for up to 25 minutes or until done.
- Allow the cake to cool on a wire rack for a few minutes.
- Transfer the cake to a plate.
- Decorate the Vanilla Cake and serve!
Video
Notes
- 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.