Vanilla Sponge Cake Recipe

Vanilla Sponge Cake Recipe
This Vanilla Sponge Cake is a classic, light, and airy cake that can be enjoyed on its own or used as a base for other delicious desserts. Its simple ingredients and technique make it a great recipe for beginners and seasoned bakers alike. With a perfect balance of softness and moisture, this cake pairs wonderfully with a variety of fillings and toppings. Here, we’ll dive into every detail to ensure you make the perfect sponge cake every time.

Yield:

One 7-Inch (8 or 9 cm tall) Round Pan
Note: For a taller cake, you can use a 6-inch (10 cm tall) round pan.

Ingredients:
For the Cake:
5 Egg Whites (165-175 g), room temperature
1 tsp Lemon Juice
200 g Caster Sugar
5 Egg Yolks (85-95 g), room temperature
140 g Cake Flour
3/4 teaspoon Double Acting Baking Powder
40 g Milk, room temperature
25 g Vegetable Oil
1/2 tsp Vanilla Extract
Baking Temperature and Time:
Preheat the oven to 150°C (fan)/170°C/gas mark 3 and bake the cake for 55 minutes.
After 55 minutes, increase the temperature to 170°C (fan)/190°C/gas mark 5 and bake for an additional 10 minutes.
Step-by-Step Instructions:
1. Prepare the Baking Pan:
Grease your 7-inch round cake pan with butter or oil. Line the bottom with parchment paper to ensure the cake doesn’t stick after baking.
2. Beat the Egg Whites:
In a large mixing bowl, whisk the egg whites with 1 teaspoon of lemon juice (or white vinegar or cream of tartar). This will help stabilize the egg whites.
Gradually add the caster sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture forms stiff peaks. The egg whites should look glossy and hold their shape firmly when you lift the whisk.
3. Beat the Egg Yolks:
In a separate bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla extract until smooth and fully combined.
4. Combine Dry Ingredients:
In another bowl, sift together the cake flour and baking powder. Sifting ensures that there are no lumps and the dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually fold the sifted dry ingredients into the egg yolk mixture. Stir gently until fully combined, but be careful not to overmix as this could deflate the batter.
6. Fold in the Egg Whites:
Gently fold the whipped egg whites into the egg yolk mixture in three stages. Use a folding motion to preserve the air in the egg whites and keep the batter light and fluffy.
7. Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven at 150°C (fan)/170°C/gas mark 3 for 55 minutes. After 55 minutes, increase the oven temperature to 170°C (fan)/190°C/gas mark 5 and bake for another 10 minutes. This helps the cake rise and become golden brown.
Check the cake by inserting a toothpick into the center. If it comes out clean, the cake is ready.
8. Cooling the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking to the pan and helps it maintain its shape.
Serving Suggestions:
Classic Vanilla Sponge Cake:
Serve the sponge cake as is with a light dusting of powdered sugar, or with fresh berries for a simple dessert.

Layered Cake:
Slice the sponge cake into layers and fill it with whipped cream, jam, or frosting for a beautiful layered cake. Top with fresh fruit or chocolate ganache for an elegant presentation.

As a Trifle Base:
Cut the cake into cubes and use it as the base for a trifle. Layer with custard, whipped cream, and fruit for a festive and indulgent dessert.

With Whipped Cream and Fruit:
Serve the cake with a dollop of whipped cream and some fresh berries for a light, refreshing dessert.

As a Birthday Cake:
This cake makes a wonderful birthday base. Layer it with frosting and decorations of your choice for a perfect homemade cake.

Baking Tips:
Room Temperature Ingredients:
Make sure both the egg whites and yolks are at room temperature. This helps them whip up better and ensures the cake rises properly.

Be Gentle When Folding:
The key to a light, airy sponge cake is folding the ingredients together gently. Use a folding motion when incorporating the egg whites to avoid deflating the batter.

Sift the Dry Ingredients:
Always sift the cake flour and baking powder to eliminate lumps and create an even mixture, ensuring the cake rises evenly.

Don’t Overmix the Batter:
After folding the egg whites into the egg yolk mixture, stop mixing as soon as everything is combined. Overmixing can cause the cake to become dense.

Check the Cake Early:
Ovens can vary, so check the cake a few minutes before the suggested baking time to avoid overbaking. The cake should be golden and spring back when touched.

Let the Cake Cool Before Frosting:
Allow the cake to cool completely before adding frosting or any other toppings. This prevents the frosting from melting and keeps the cake in good shape.

Variations to Try:
Chocolate Sponge Cake:
Add 2-3 tablespoons of cocoa powder to the dry ingredients to create a chocolate version of this sponge cake.

Lemon Sponge Cake:
Add the zest of one lemon to the egg yolk mixture for a fresh, citrusy twist.

Coffee Sponge Cake:
Dissolve 1 tablespoon of instant coffee in the warm milk and add it to the egg yolk mixture for a coffee-flavored sponge cake.

Almond Sponge Cake:
Add 1 teaspoon of almond extract to the egg yolk mixture, or replace a portion of the flour with almond flour for a nutty, fragrant cake.

Strawberry Sponge Cake:
Add a few tablespoons of finely chopped strawberries to the batter for a fruity variation. You can also layer fresh strawberries between the cake layers for a light, refreshing dessert.

Conclusion:
This Vanilla Sponge Cake is a timeless, versatile recipe that can be used in a variety of ways. Whether you enjoy it as a simple, airy cake or as a base for elaborate desserts, this sponge cake never fails to impress. Its light texture and delicate flavor make it perfect for special occasions or just a sweet treat for yourself. With easy-to-find ingredients and straightforward steps, it’s a great addition to your baking repertoire.

Frequently Asked Questions (FAQs):
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just allow it to cool completely, then store it in an airtight container at room temperature for up to 2 days.

Can I freeze the sponge cake?
Yes, this sponge cake freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Let it thaw completely before serving or frosting.

Can I use regular flour instead of cake flour?
While cake flour gives a lighter texture, you can use all-purpose flour as a substitute. If you’re using all-purpose flour, reduce the amount by about 2 tablespoons to mimic the lower protein content of cake flour.

How do I store leftover sponge cake?
Store leftover sponge cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it if you’ve added frosting or fillings, and it will stay fresh for up to 4 days.

Can I add frosting to this sponge cake?
Yes, this sponge cake pairs wonderfully with whipped cream, buttercream, or any frosting of your choice. Add it once the cake has cooled to avoid melting the frosting.

Why did my sponge cake deflate?
If your cake deflated, it could be due to overmixing the batter after folding the egg whites or not baking it long enough. Be gentle when folding the egg whites, and ensure your oven is fully preheated before baking.

Can I use a different type of pan?
Yes, you can use a different size pan, but be sure to adjust the baking time accordingly. A larger pan will result in a thinner cake, while a smaller pan may require a longer baking time.

Can I make this cake without eggs?
While this recipe relies on eggs for structure and texture, you can try using egg replacements like aquafaba (chickpea brine) or flax eggs to make it vegan, though the texture may vary.

What’s the difference between sponge cake and regular cake?
Sponge cakes rely on air incorporated into the egg whites for their rise, giving them a lighter texture, whereas regular cakes often use baking powder or baking soda for leavening.

How can I make the cake more flavorful?
You can add flavorings like vanilla, almond, or citrus zest to the egg yolk mixture, or even fold in some fresh berries or chocolate chips for added taste and texture.