Home

Published

- 2 min read

Vanilla Sponge Cake

cake sponge vanilla baking
img of Vanilla Sponge Cake

Vanilla sponge cake is a light, airy, and tender cake made with simple ingredients like eggs, flour, and sugar. Its soft crumb and subtle vanilla flavor make it perfect for layered cakes, birthday celebrations, or as a base for desserts like trifles and shortcakes.

Info

  • Prep Time: About 5 minutes
  • Cooking Time: About 35 minutes
  • Cooling Time: About 1 hour

Ingredients

  • Cake flour – 3/4 cup
    (To substitute: Use 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornflour)

  • Baking powder – 1 teaspoon

  • Salt – 1 pinch (optional)

  • Buttermilk – 1/4 cup
    (To make: Mix 1 cup whole milk with 1 teaspoon vinegar and let it sit for 5–10 minutes)

  • Cooking oil – 2 tablespoons

  • Vanilla extract/essence (Halal) – 1 teaspoon

  • Granulated sugar – 3/4 cup

  • Whole eggs – 2 large, at room temperature

  • Vinegar – 1 teaspoon

  • Baking soda – 1/2 teaspoon

  • Cake mold – 6.5 to 7-inch round pan

Procedure

  1. Sift together the cake flour, baking powder, and salt in a bowl. Set aside.
  2. In a small mug or bowl, mix the buttermilk, cooking oil, and vanilla extract. Set aside.
  3. Separate the egg whites from the yolks.
  4. In a medium-large mixing bowl, add the egg whites.
  5. Begin whipping the egg whites with an electric mixer.
  6. Gradually add the granulated sugar in three batches, continuing to beat until each batch is dissolved and the meringue holds soft peaks.
  7. Once whipped, stop the mixer.
  8. Gently fold the dry mixture and wet mixture into the meringue in batches using a hand whisk or spatula.
  9. Do not use an electric mixer at this stage to avoid deflating the air in the batter.
  10. Line a 6.5–7 inch round cake mold with baking paper.
  11. Pour the batter into the prepared mold and tap lightly to release air bubbles.
  12. Bake in a preheated oven at 180°C (356°F) for about 35 minutes.
  13. If baking on a stovetop, cover and bake for approximately 45 minutes on low heat.

Notes

  • Ensure there are no traces of yolk or water in the egg white bowl to allow proper meringue formation.
  • For a richer flavor, you can add a drop of almond extract or lemon zest.
  • The cake is ready when a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before slicing or decorating.
  • If I use 8 inch round cake mold, I have to take 3 large eggs and everything will be increased by 1/4 amount.