Vanilla Sponge Cake

why make this recipe

Vanilla Sponge Cake is a delightful treat that is simple to make and perfect for any occasion. This classic cake is light, fluffy, and rich in vanilla flavor. Whether you are celebrating a birthday, hosting a tea party, or just craving something sweet, this cake will easily please everyone. It’s also a great base for many different toppings like whipped cream, fresh fruits, or chocolate ganache.

how to make Vanilla Sponge Cake

Ingredients:

• 250 g self-raising flour
• 180 g to 200 g caster sugar (use according to how sweet you want the cake to be)
• 250 g softened unsalted butter (room temperature)
• More butter for greasing the pans
• 2 teaspoons vanilla extract
• 2 tablespoons full-fat milk
• 1/2 teaspoon salted caramel extract (optional)
• 1 teaspoon baking powder
• 4 medium eggs (at room temperature)

Directions:

1. Preheat your oven at 180°C (350°F) or 160°C (320°F) for a fan oven. Use the middle shelf to ensure even heat distribution.
2. Grease two 8-inch cake pans with butter and dust with flour, or place a baking sheet at the bottom of the pans.
3. Sift the self-raising flour and baking powder into a bowl and set it aside.
4. In another bowl, add the softened butter and caster sugar. Use a hand-held mixer to whisk until the mixture is light and fluffy, about 5 minutes.
5. Break the eggs into a small bowl and add the vanilla and optional caramel extract. Add the eggs one at a time to the creamed butter, whisking to combine after each addition.
6. Mix in the full-fat milk until combined.
7. Gradually add the sifted flour and baking powder into the wet ingredients, gently folding with a spatula until smooth and well combined.
8. Divide the batter evenly between the prepared cake pans.
9. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 5 minutes, then turn them onto a cooling rack. Once cooled, sandwich the cakes with buttercream or strawberry jam and cream. Slice and enjoy!

how to serve Vanilla Sponge Cake

You can serve Vanilla Sponge Cake in various ways. A simple dusting of powdered sugar on top can be enough, or you can pair it with fresh fruit like strawberries or raspberries. For an added treat, top it with whipped cream or a scoop of vanilla ice cream.

how to store Vanilla Sponge Cake

To store your Vanilla Sponge Cake, keep it in an airtight container at room temperature for 2 to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and store it in the fridge for up to a week. It can also be frozen for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.

tips to make Vanilla Sponge Cake

1. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best results.
2. Don’t Overmix: Once you add the flour, gently fold until combined. Overmixing can make the cake dense.
3. Check for Doneness: Keep an eye on your cakes while they bake. Every oven is different, so do the toothpick test a few minutes early.

variation

You can easily change the flavor of your Vanilla Sponge Cake by adding different extracts like almond or lemon. You can also fold in some cocoa powder for a chocolate sponge cake or add fresh lemon zest for a citrus twist.

FAQs

1. Can I use all-purpose flour instead of self-raising flour?
Yes, you can use all-purpose flour, but be sure to add a bit of baking powder (about 2 teaspoons) to make the cake rise.

2. How can I make the cake more moist?
Adding a bit more milk or even yogurt can help keep the cake moist. Also, don’t overbake.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two ahead of time and store it in an airtight container until you’re ready to serve. Just add frosting or toppings right before serving.

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