Fluffy Vanilla Sponge Cake

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Fluffy Vanilla Sponge Cake

Light, tender, and irresistibly airy—this classic vanilla sponge cake is your go-to base for everything from birthday layer cakes to tea-time treats.

Why You’ll Love This Recipe

There’s something truly timeless about a well-made vanilla sponge cake. With its delicate crumb, golden top, and subtle vanilla flavor, it’s the perfect blank canvas for whipped cream, fresh fruit, jams, or rich buttercream. This version is especially fluffy, thanks to the careful folding of ingredients and gentle baking techniques. Whether you’re a seasoned baker or a first-timer, this step-by-step recipe ensures bakery-level results every time.

Ingredients

Dry Ingredients:

  • 1½ cups (180g) all-purpose flour, sifted twice
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • 4 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) whole milk
  • ¼ cup (60g) unsalted butter
  • 1 tablespoon pure vanilla extract

Instructions

1. Prep Your Tools and Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper and dust the sides with a bit of flour, tapping out the excess.

2. Sift the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sift the mixture twice to aerate it fully—this is key for achieving that soft, cloud-like texture.

3. Whip the Eggs and Sugar

In a large mixing bowl, beat the eggs with the granulated sugar using an electric mixer on high speed for 5–7 minutes, or until the mixture is pale, thick, and has tripled in volume. It should fall in thick ribbons when you lift the beaters—this is known as the “ribbon stage.”

4. Warm the Milk and Butter

While the eggs are whipping, heat the milk and butter together in a small saucepan over medium-low heat until the butter is melted. Remove from heat and let it cool slightly—it should be warm, not hot.

5. Fold in the Flour Mixture

Sift the flour mixture one final time directly over the egg mixture in three parts, gently folding it in with a rubber spatula after each addition. Use slow, sweeping motions to avoid deflating the airy batter.

6. Add the Milk Mixture and Vanilla

Pour the warm milk and butter mixture down the side of the bowl and add the vanilla extract. Gently fold again until fully incorporated. The batter should be smooth, glossy, and full of volume.

7. Bake the Cake

Pour the batter into your prepared pan, smoothing the top evenly. Bake in the center of the oven for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent the cake loosely with foil for the last 10 minutes.

8. Cool and Unmold

Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert it onto a wire rack. Peel off the parchment, flip it right side up, and let cool completely before decorating.

Pro Tips for Success

  • Room Temperature Ingredients: Always use room-temperature eggs and milk for better emulsification and rise.
  • Don’t Rush the Whipping: Beating the eggs and sugar until they reach ribbon stage is what gives this cake its height and fluffiness.
  • Fold Gently: Stirring too hard knocks the air out. Use a light hand with all folding steps.
  • Avoid Over-Baking: Begin testing around 30 minutes; a dry sponge loses its magic.

Serving Suggestions

This sponge cake is incredibly versatile. Try these delicious ideas:

  • Fresh Cream and Berries: Classic and elegant. Layer with whipped cream and a mix of fresh strawberries or raspberries.
  • Vanilla or Lemon Buttercream: Smooth and rich, perfect for birthdays or celebrations.
  • Jam-Filled Layers: Spread strawberry, raspberry, or apricot jam between layers for a fruity twist.
  • Simple Sugar Dusting: A minimalist finish—just sift powdered sugar over the top.

Storage

Store your vanilla sponge cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it (unfrosted) for up to 2 months—just wrap tightly in plastic wrap and foil.

Final Thoughts

This fluffy vanilla sponge cake is a baking essential—easy to make, endlessly adaptable, and always crowd-pleasing. Master this recipe, and you’ll have the foundation for countless dessert creations.

 

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