Vanilla Sponge Cake (With Video)

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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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: amazing vanilla cake, best vanilla cake, classic vanilla cake, easy cake recipe, easy vanilla cake recipe, fluffy cake recipe, moist cake, perfect vanilla cake, simple cake, vanilla cake

Servings:

Calories: 126kcal

Equipment

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

US Customary - Metric

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.

Nutrition