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
Scale
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.
