🎂 Classic Vanilla Sponge Cake
Serves: One 8-inch (20 cm) round cake
Prep Time: 10 minutes
Cook Time: 25–30 minutes
⭐ Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (200g) sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ cup (60ml) milk, warmed
- 2 tbsp (30g) melted butter (optional but adds moisture)
- Pinch of salt
🧑🍳 FULL RECIPE
1. Prepare the Pan & Oven
- Preheat oven to 350°F (180°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whip the Eggs & Sugar (the secret to fluffiness!)
- In a large bowl, add eggs + sugar.
- Beat with an electric mixer on high speed for 5–7 minutes until:
- very pale
- thick
- tripled in volume
- forms “ribbons” when lifted
- Add vanilla extract and mix briefly.
3. Sift & Fold the Dry Ingredients
- In a separate bowl, whisk or sift:
- flour
- baking powder
- salt
- Add dry ingredients gently, folding carefully with a spatula.
Do not stir aggressively — this keeps the sponge fluffy.
4. Add Milk & Butter
- Mix warm milk + melted butter together.
- Add a small scoop of the batter to the warm milk/butter mixture and stir (this lightens it).
- Gently fold this mixture back into the main batter.
5. Bake
- Pour batter into the prepared cake pan.
- Tap the pan lightly to remove air bubbles.
- Bake 25–30 minutes, or until:
- cake is golden
- springs back when touched
- a toothpick comes out clean
6. Cool
- Let cake cool in pan 10 minutes.
- Turn out onto a wire rack to cool completely.
🍰 Serve or Fill
This vanilla sponge is perfect with:
- Whipped cream & strawberries
- Buttercream
- Jam filling
- Custard
- Fresh fruit
⭐ Tips for a Perfect Sponge
- Eggs MUST be room temperature for maximum volume.
- Fold gently to avoid deflating the batter.
- Don’t open the oven for the first 20 minutes.
- For extra moisture, brush cooled cake with simple syrup.