This Vanilla Sponge Cake is light, airy, and incredibly delicious. With its delicate texture and subtle vanilla flavor, it’s the perfect base for layering with fresh fruit, whipped cream, or your favorite frosting. Whether you’re celebrating a special occasion or just indulging in a simple treat, this sponge cake is sure to impress.
Why You’ll Love This Recipe
This vanilla sponge cake is not only easy to make but also versatile enough to be paired with a variety of toppings and fillings. Its fluffy, melt-in-your-mouth texture makes it a delightful choice for any dessert table. Light yet flavorful, it’s perfect for layering with fresh fruits, whipped cream, or even frosting for a more indulgent treat. It’s a fantastic foundation for everything from simple afternoon teas to celebratory cakes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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4 large eggs, separated
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1 cup granulated sugar
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1 teaspoon vanilla extract
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1/4 cup warm water
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Powdered sugar for dusting
directions
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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
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In a separate large bowl, beat the egg yolks and sugar until the mixture is thick, pale, and slightly fluffy. Stir in the vanilla extract.
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Gradually add the dry ingredients into the egg yolk mixture, alternating with the warm water, mixing until smooth.
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In another clean bowl, beat the egg whites until stiff peaks form.
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Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture. This will keep the cake light and airy.
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Pour the batter into the prepared cake pan, spreading it out evenly.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely before dusting it with powdered sugar and serving.
Servings and timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 200 kcal per serving
Variations
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Fruit layers: Layer the sponge cake with fresh berries, whipped cream, or lemon curd for a fruity twist.
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Chocolate version: Add cocoa powder to the batter for a chocolate-flavored sponge cake.
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Gluten-free: Replace all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
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Frosting: Spread a layer of frosting (like buttercream, whipped cream, or cream cheese frosting) between the layers of the cake for a richer dessert.
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Lemon zest: Add lemon zest to the batter for a citrusy flavor that pairs wonderfully with the vanilla.
storage/reheating
Store the cooled sponge cake in an airtight container at room temperature for up to 2 days. If you need to store it for a longer time, refrigerate it for up to 4 days. The cake is best served fresh, but it can be enjoyed cold as well. If you prefer a warm slice, simply microwave it for a few seconds before serving.
FAQs
Can I use a different pan size?
Yes, you can use a different size pan, but the baking time will vary. A smaller pan will result in a taller cake, so you may need to check it earlier. A larger pan will result in a thinner cake, so you may need to bake it a little longer.
How do I know when the cake is done?
The cake is done when a toothpick or cake tester comes out clean from the center, or when the top springs back when lightly touched.
Can I add flavors like almond or coconut extract?
Absolutely! You can experiment by adding almond extract, coconut extract, or any other flavoring to the batter to customize it to your liking.
Can I freeze the sponge cake?
Yes, you can freeze the sponge cake. Once it’s completely cooled, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw before serving.
Can I make this sponge cake ahead of time?
Yes, this cake can be made ahead of time. Just make sure to store it in an airtight container. It’s best enjoyed within 2-3 days of baking, but it will still be good for a few more days.
What can I pair this cake with?
This sponge cake pairs wonderfully with fresh fruit, whipped cream, or a simple dusting of powdered sugar. It can also be used as a base for layered desserts or trifles.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work fine for beating the egg yolks and egg whites. Just make sure to beat the egg whites until they form stiff peaks.
Why is my sponge cake dense?
If your sponge cake turns out dense, it might be due to overmixing or not properly folding in the egg whites. Be sure to gently fold the egg whites into the batter to preserve the airiness of the mixture.
Can I add a filling to the cake?
Yes! You can add a filling such as whipped cream, jam, or custard in between the layers for extra flavor.
Conclusion
This Vanilla Sponge Cake is a light, airy treat that’s perfect for any occasion. Whether you’re enjoying it on its own with a dusting of powdered sugar or using it as the base for a more elaborate dessert, this cake is sure to satisfy your sweet tooth. With its simple ingredients and easy preparation, it’s a versatile dessert that will become a favorite in your baking repertoire!
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Vanilla Sponge Cake
This Vanilla Sponge Cake is a light, airy, and versatile dessert that’s perfect for any occasion. With its delicate texture and subtle vanilla flavor, it’s an ideal base for layering with fresh fruit, whipped cream, or your favorite frosting. Easy to make and incredibly delicious, this sponge cake is a crowd-pleaser whether you’re celebrating a special occasion or indulging in a simple treat. Add your favorite fillings or enjoy it with a dusting of powdered sugar for a light, flavorful dessert.
- Total Time: 35 minutes
- Yield: 8 servings
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup warm water
Powdered sugar for dusting
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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In a small bowl, whisk together the flour, baking powder, and salt.
-
In a separate large bowl, beat the egg yolks and sugar until thick, pale, and fluffy. Stir in the vanilla extract.
-
Gradually add the dry ingredients into the egg yolk mixture, alternating with the warm water, and mix until smooth.
-
In another clean bowl, beat the egg whites until stiff peaks form.
-
Gently fold the whipped egg whites into the batter, taking care not to deflate the mixture.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely before dusting it with powdered sugar.
Notes
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Store the cooled sponge cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days.
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Freeze the cake (without toppings) for up to 3 months. Thaw before serving.
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For extra flavor, add lemon zest, almond extract, or coconut extract to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
