Vanilla Sponge Cake

why make this recipe

Vanilla Sponge Cake is a classic dessert that everyone loves. Its light and fluffy texture makes it perfect for any occasion, whether it’s a birthday, tea party, or just a simple treat at home. The subtle vanilla flavor and easy preparation make it a favorite for both beginner and experienced bakers. This cake can be enjoyed plain, or you can dress it up with fruits, whipped cream, or your favorite icing.

how to make Vanilla Sponge Cake

Ingredients:

• 250 g self-raising flour
• 180 g to 200 g caster sugar
• 250 g softened unsalted butter
• More butter for greasing the pan
• 2 teaspoons vanilla extract
• 2 tablespoons full-fat milk
• 1/2 teaspoon salted caramel extract (optional)
• 1 teaspoon baking powder
• 4 medium eggs

Directions:

1. Preheat your oven to 180°C (350°F).
2. Butter and flour two 8-inch cake pans to prevent sticking.
3. In one bowl, sift together the flour and baking powder.
4. In another bowl, beat the softened butter and caster sugar until the mixture is light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Then add the vanilla and caramel extracts, and combine.
6. Stir in the milk and mix until everything is well combined.
7. Gently fold the flour mixture into the wet ingredients until the batter is smooth.
8. Divide the batter equally between the two prepared pans.
9. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely before serving.

how to serve Vanilla Sponge Cake

Vanilla Sponge Cake can be served plain with a dusting of icing sugar, or topped with whipped cream and fresh berries. You can also use it as a base for layered cakes, adding your favorite frosting or fruit jam in between.

how to store Vanilla Sponge Cake

You can store the Vanilla Sponge Cake in a cool, dry place. Place it in an airtight container to keep it fresh. If you have leftover cake, you can also wrap it in plastic wrap and store it in the fridge for a few days. For longer storage, you can freeze the cake for up to three months.

tips to make Vanilla Sponge Cake

• Make sure your butter is softened at room temperature for easy creaming with sugar.
• Don’t overmix the batter when adding the flour; this keeps the cake light and airy.
• For an extra touch, you can add lemon zest or almond extract for a different flavor.

variation

You can easily customize this recipe by adding cocoa powder for a chocolate sponge or folding in chocolate chips or nuts. You can also make it a layered cake by alternating flavors or fillings.

FAQs

1. Why didn’t my cake rise?

• This could be due to expired baking powder or not properly creaming the butter and sugar. Make sure to check the freshness of your ingredients.

2. Can I use the recipe for cupcakes?

• Yes! Simply pour the batter into cupcake liners and adjust the baking time to about 15-18 minutes.

3. How can I make the cake moist?

• Adding a little extra milk or using cake flour instead of all-purpose flour can help make your cake more moist. You can also brush the finished cake with simple syrup.

Vanilla Sponge Cake

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• Author: olivia
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic light and fluffy vanilla sponge cake, perfect for any occasion.

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Ingredients

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• 250 g self-raising flour
• 180 g to 200 g caster sugar
• 250 g softened unsalted butter
• More butter for greasing the pan
• 2 teaspoons vanilla extract
• 2 tablespoons full-fat milk
• 1/2 teaspoon salted caramel extract (optional)
• 1 teaspoon baking powder
• 4 medium eggs

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Instructions

1. Preheat your oven to 180°C (350°F).
2. Butter and flour two 8-inch cake pans to prevent sticking.
3. In one bowl, sift together the flour and baking powder.
4. In another bowl, beat the softened butter and caster sugar until the mixture is light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Then add the vanilla and caramel extracts, and combine.
6. Stir in the milk and mix until everything is well combined.
7. Gently fold the flour mixture into the wet ingredients until the batter is smooth.
8. Divide the batter equally between the two prepared pans.
9. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely before serving.

Notes

Make sure your butter is softened for easy creaming. Don’t overmix the batter to keep the cake light and airy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 100mg