Simple Vanilla Sponge Cake

📝 Description:

This classic vanilla sponge cake is airy, soft, and subtly sweet with a delicate vanilla aroma. It serves as a perfect base for layered cakes, cupcakes, or enjoyed plain with tea or coffee. Made with basic pantry ingredients, it’s straightforward and reliable every time.

🌍 Origin:

Sponge cakes have European origins, with variations in England, France, and Italy. The light texture is achieved by whipping eggs and sugar to incorporate air, a technique perfected over centuries.

🧾 Ingredients (Quantities):

Large eggs – 4
Granulated sugar – 150g (¾ cup)
All-purpose flour – 150g (1¼ cups), sifted
Baking powder – 1 tsp
Unsalted butter – 50g (3½ tbsp), melted and cooled
Vanilla extract – 1 tsp
Salt – a pinch

🧂 Optional Ingredients:

Milk – 2 tbsp (to add moisture if desired)
Lemon zest – ½ tsp (for subtle citrus flavor)
Powdered sugar – for dusting after baking

👩‍🍳 Instructions:

1. Preheat the oven to 175°C (350°F).

Grease and flour an 8-inch round cake pan or line with parchment paper.

2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 6–8 minutes, until pale, thick, and tripled in volume.

3. Sift together flour, baking powder, and salt.

4. Gently fold the dry ingredients into the egg mixture in batches using a spatula, careful not to deflate the batter.

5. Slowly drizzle in melted butter and vanilla extract, folding gently to combine.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

✅ Tips for Success:

Beat eggs and sugar thoroughly to trap air, which creates the sponge’s light texture.
Fold dry ingredients gently to maintain airiness.
Use room temperature eggs for better volume.
Avoid opening the oven door during baking to prevent sinking.

💡 Recommendations:

Serve with fresh berries and whipped cream or dust with powdered sugar.
Use as a base for layered cakes with buttercream or fruit fillings.
Store wrapped tightly at room temperature for up to 2 days or freeze for longer storage.