If you’ve ever found yourself dreaming of the perfect light, airy, and utterly delightful cake to whip up for any occasion, this Fluffy Vanilla Sponge Cake Recipe is your new best friend. It strikes that magical balance between delicate texture and rich vanilla flavor, making every bite a little moment of joy. Whether you’re a seasoned baker or someone who loves a satisfying homemade treat, this recipe promises a tender crumb that simply melts in your mouth, guaranteed to brighten up your day and impress anyone lucky enough to share it with you. Let’s dive into the world of simple ingredients turning into a classic dessert masterpiece!
Ingredients You’ll Need
Keep things simple yet stunning with just a handful of essential ingredients, each playing a vital role in creating the perfect Fluffy Vanilla Sponge Cake Recipe. From the eggs that lend structure and lift, to the delicate cake flour that ensures tenderness, every item is carefully chosen to contribute to that cloud-like softness.
- Eggs (200 g or 4 eggs): The foundation of our sponge, eggs bring airiness and stability when whipped just right.
- Granulated sugar (140 g or about 1 cup + 1 tablespoon): Sweetens the batter while helping to create a fine, tender crumb.
- Cake flour (130 g or 1 cup + 2 tablespoons): Lower in protein than all-purpose flour, this keeps the texture light and fluffy, perfect for a delicate sponge.
- Milk (20 g or 4 teaspoons): Adds moisture, making sure the cake stays soft and pleasingly tender.
- Oil (40 g or 2 â…” tablespoons): Keeps the sponge moist and tender without weighing it down like butter might.
- Vanilla extract (¼ teaspoon, optional): Enhances the flavor profile with a warm, fragrant note that makes vanilla truly shine.
How to Make Fluffy Vanilla Sponge Cake Recipe
Step 1: Preparation
Before you start baking, preheat the oven to 355ºF (180ºC) so it’s nice and ready by the time your batter is mixed. Prepare hot simmering water to warm the eggs gently – this step helps create a fluffier texture when you whip them. Line your baking pans with cake liners, and sift the cake flour to avoid any lumps. Mix the milk, oil, and vanilla extract in a small bowl so you’re ready to fold them into the batter.
Step 2: Warming Eggs and Sugar
Place the eggs and granulated sugar over your prepared water bath and whisk constantly until the mixture reaches a comfortably warm temperature. Warming the eggs at this stage helps dissolve the sugar and creates better volume when whipped, giving your sponge that signature airiness you’ll love.
Step 3: Whip Until Fluffy
Remove the egg mixture from the heat and beat it thoroughly until it triples in volume, turning pale, thick, and fluffy. This is where the magic of the Fluffy Vanilla Sponge Cake Recipe begins—it’s the aeration in the eggs that creates the light structure of the sponge, so patience here truly pays off.
Step 4: Incorporate the Dry Ingredients
Gently fold the sifted cake flour into the whipped eggs using a spatula, making sure not to deflate all the air you just built up. Folding carefully ensures the cake stays light while fully combining the flour for a smooth batter.
Step 5: Add Milk, Oil, and Vanilla
Next, add your mixture of milk, oil, and vanilla extract slowly into the batter, folding gently until everything is evenly incorporated. This blend adds the moisture and subtle richness that keeps the sponge soft and flavorful.
Step 6: Bake and Cool
Pour the batter into your lined pans and bake at 355ºF (180ºC) until the cake is set but still springy to the touch, usually around 20 to 25 minutes depending on your oven. Once baked, allow the sponge to cool completely in the pan before slicing to preserve its tender crumb and fluffy texture.
How to Serve Fluffy Vanilla Sponge Cake Recipe
Garnishes
For a stunning presentation, dust your cooled sponge cake with a sprinkle of powdered sugar or decorate with fresh berries. A light brushing of fruit preserves can also add a burst of flavor and a glossy finish, perfect for brightening up the vanilla notes.
Side Dishes
This vanilla sponge pairs beautifully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. For a more indulgent twist, serve it alongside rich chocolate ganache or a drizzle of fresh fruit coulis to balance the sweetness with a touch of tartness.
Creative Ways to Present
Transform your Fluffy Vanilla Sponge Cake Recipe into a layered treat by slicing the sponge horizontally and filling it with whipped cream, fresh fruit, or pastry cream. You can also cut it into cubes for fun trifle layers or even use it as the base for decorative mini cakes to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sponge, wrap it tightly in plastic wrap or store it in an airtight container to keep it moist. Stored properly, it should stay fresh for up to two days at room temperature or up to four days in the refrigerator.
Freezing
You can freeze slices of this fluffy vanilla sponge cake by wrapping them individually in plastic wrap and placing them in an airtight freezer bag for up to two months. When you’re ready to enjoy, thaw the cake at room temperature for a few hours for best results.
Reheating
If you’d like to enjoy the cake warm, gently reheat individual slices in the microwave for about 10 to 15 seconds. This will revive its soft, tender texture and bring back that just-baked warmth that’s simply irresistible.
FAQs
Can I use all-purpose flour instead of cake flour?
While cake flour is ideal for achieving that soft, tender crumb in this Fluffy Vanilla Sponge Cake Recipe, all-purpose flour can be used if you don’t have cake flour on hand. To mimic cake flour’s lightness, remove two tablespoons of all-purpose flour per cup and replace it with cornstarch.
Is it necessary to warm the eggs and sugar?
Warming the eggs and sugar over a water bath is a key step that helps the sugar dissolve and creates a smoother, more voluminous batter. Skipping this step may lead to a sponge with less rise and slightly denser texture.
Can I add flavors other than vanilla?
Absolutely! While this recipe shines with vanilla, feel free to experiment by swapping vanilla extract for almond extract or lemon zest to put your own spin on this light sponge.
How do I know when the sponge is fully baked?
The sponge is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean. Avoid overbaking to maintain that delicate fluffiness.
Why is folding technique important?
Folding helps combine ingredients gently without deflating the air whipped into the eggs, which is what gives the Fluffy Vanilla Sponge Cake Recipe its signature light and airy texture.
Final Thoughts
This Fluffy Vanilla Sponge Cake Recipe is one of those timeless delights that you’ll keep coming back to, whether for a casual tea time or a special celebration. It’s simple, comforting, and endlessly versatile—a true crowd-pleaser made from humble ingredients and a little love. I encourage you to give it a try and savor each soft, vanilla-kissed bite that feels like a warm hug from the inside out.
Print
Fluffy Vanilla Sponge Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 8-inch cake
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Fluffy Vanilla Sponge Cake recipe offers a soft and airy cake perfect for any occasion. Made with simple ingredients like eggs, sugar, cake flour, milk, and oil, it utilizes a gentle warming and whipping technique to achieve a light, delicate texture. The vanilla extract provides a subtle aromatic flavor, making it a classic dessert base for celebrations or daily treats.
Ingredients
Egg Mixture
- 200 g (4 eggs) Eggs
- 140 g (1 cup + 1 Tablespoon) Granulated sugar
Dry Ingredients
- 130 g (1 cup + 2 Tablespoons) Cake flour
Wet Ingredients
- 20 g (4 teaspoons) Milk
- 40 g (2 â…” Tablespoons) Oil
- ¼ teaspoon Vanilla extract (Optional)
Instructions
- Preparation: Preheat your oven to 355ºF (180ºC). Prepare hot, simmering water for warming the eggs, set up cake liners in your cake pan, and sift the cake flour to ensure there are no lumps. In a small bowl, combine the milk, oil, and vanilla extract, setting this aside for later incorporation.
- Warm Eggs and Sugar: Place the eggs and granulated sugar into a mixing bowl and warm them over the water bath. Stir constantly until the mixture feels comfortably warm to the touch. This step helps dissolve the sugar and prepares the eggs for whipping.
- Whip Eggs and Sugar: Using a mixer, whip the warmed eggs and sugar until the mixture becomes very fluffy and pale, forming ribbons when the whisk is lifted. This aeration is crucial for the sponge’s fluffy texture.
- Incorporate Dry Ingredients: Gradually sift the cake flour over the whipped eggs and sugar. Fold the flour gently into the mixture with a spatula to maintain as much air as possible, ensuring a light batter.
- Add Wet Ingredients: Pour in the combined milk, oil, and vanilla mixture into the batter. Fold gently until well incorporated, taking care not to deflate the mixture.
- Bake the Cake: Transfer the batter into the prepared cake liners in the pan. Bake in the preheated oven at 355ºF (180ºC) until the cake is set—this usually takes about 15–20 minutes depending on the thickness of your batter and pan size. The cake should be springy to the touch and a toothpick inserted into the center should come out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack before slicing. Cooling prevents the sponge from becoming gummy and helps it maintain its airy texture.
Notes
- Ensure the eggs and sugar mixture is warm but not hot to avoid cooking the eggs.
- Folding should be done gently to keep the batter airy.
- You can substitute the vanilla extract with other flavorings like almond extract for variation.
- Use room temperature ingredients for better incorporation.
- If you don’t have cake flour, you can substitute with all-purpose flour minus 2 tablespoons per cup, replaced with cornstarch.
- Check the cake a few minutes before the baking time ends to avoid overbaking and drying out the sponge.
