A classic vanilla sponge cake that is light, fluffy, and perfect for any occasion.
Ingredients
- 1 1/2cupsall-purpose flour
- 1cupgranulated sugar
- 1/2cupbutter
- 3pieceeggs
- 1/4cupmilk
- 1tspvanilla extract
- 1 1/2tspbaking powder
- 1/4tspsalt
How to make Vanilla Sponge Cake
Preheat your oven to 350°F (175°C).
Grease the 8-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
Mix in the vanilla extract until well combined.
Gradually add the sifted dry ingredients to the butter mixture in 2 or 3 additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined. Avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cake and transfer it to a cooling rack to cool completely.
Once cooled, frost with your favorite frosting or enjoy plain.
Tips & Tricks
Ensure that butter, eggs, and milk are at room temperature for best results.
Avoid overmixing the batter to ensure a light and fluffy cake.
Keep an eye on the cake towards the end of baking as ovens can vary.
FAQS
What is the best way to store leftover vanilla sponge cake?
To store leftover vanilla sponge cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing the cake by wrapping it well and placing it in a freezer-safe container, where it can last for up to 3 months.
Can I make substitutions for the ingredients in the vanilla sponge cake recipe?
Yes, you can make several substitutions in the vanilla sponge cake recipe. For a dairy-free version, use a plant-based butter and substitute the milk with almond milk or coconut milk. If you need a gluten-free option, you can replace all-purpose flour with a gluten-free flour blend. Additionally, you can use coconut sugar instead of granulated sugar for a healthier alternative.
What are some delicious frosting options to pair with vanilla sponge cake?
Vanilla sponge cake pairs wonderfully with a variety of frostings. Classic options include buttercream frosting, cream cheese frosting, or whipped cream. For a fruity twist, consider a strawberry or raspberry frosting. You can also drizzle a simple glaze made from powdered sugar and milk for a lighter topping.
How can I ensure my vanilla sponge cake turns out light and fluffy?
To achieve a light and fluffy vanilla sponge cake, make sure to cream the butter and sugar together until the mixture is pale and fluffy, which usually takes about 3-4 minutes. Also, avoid overmixing the batter once you add the dry ingredients, as this can lead to a dense cake. Lastly, ensure your oven is preheated to the correct temperature before baking.
Is this vanilla sponge cake recipe suitable for special diets?
This vanilla sponge cake recipe can be adapted for various dietary needs. For a gluten-free version, use a gluten-free flour blend. To make it dairy-free, substitute butter with a plant-based alternative and use non-dairy milk. If you're looking for a lower-sugar option, consider using a sugar substitute that measures like sugar.
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