How to Make a Perfect Vanilla Sponge Cake
A vanilla sponge cake is a classic and versatile dessert, perfect for any occasion. Whether served plain, layered with cream, or topped with fruit, a well-made sponge cake is light, airy, and full of flavor. This guide will walk you through the ingredients, techniques, and tips to achieve a perfect vanilla sponge cake every time.
Ingredients
For the Cake:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) whole milk (room temperature)
- ¼ cup (60ml) vegetable oil or melted unsalted butter
- 2 teaspoons pure vanilla extract
For Frosting (Optional):
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure easy removal of the cake.
2. Sift the Dry Ingredients
In a bowl, sift together the flour, baking powder, baking soda, and salt. Sifting aerates the dry ingredients, helping to achieve a light and fluffy cake texture.
3. Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs using an electric mixer at high speed until they become pale and fluffy (about 3–4 minutes). Slowly add the sugar while continuing to beat. The mixture should become thick and form ribbons when lifted with a spatula.
4. Add Wet Ingredients
Mix in the vanilla extract, then gradually add the milk and oil (or melted butter), stirring gently with a spatula or at low speed to maintain the airiness of the batter.
5. Fold in the Dry Ingredients
Gently fold in the sifted dry ingredients in batches using a spatula. Avoid overmixing, as this can deflate the batter and result in a dense cake.
6. Bake the Cake
Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.
Frosting and Decoration (Optional)
If you’d like to add frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread it over the cake and decorate with fresh berries or sprinkles.
Tips for a Perfect Vanilla Sponge Cake
- Use Room Temperature Ingredients: Cold ingredients can affect the texture and rise of the cake.
- Do Not Overmix: Overmixing the batter can make the cake dense rather than light and airy.
- Use Cake Flour for a Softer Texture: If available, substitute all-purpose flour with cake flour for a finer crumb.
- Measure Accurately: Use a kitchen scale for precise measurements, especially for flour.
- Bake Immediately: Once the batter is ready, bake it immediately to prevent it from losing air.
By following these steps and tips, you’ll have a delicious and perfectly baked vanilla sponge cake to enjoy on any occasion!
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