If you have been searching for a light, airy dessert that feels like a cloud in every bite, then this Fluffy Vanilla Sponge Cake Recipe is exactly what you need. It’s a beautiful balance of simplicity and elegance, bringing together basic ingredients in a way that creates a moist, tender sponge full of warm vanilla flavor. Whether it’s your first time baking or you’re a seasoned pro, this cake strikes the perfect harmony between a dreamy texture and a delicate taste that delights every palate.
Ingredients You’ll Need
Getting the ingredients right is essential to nailing the texture and flavor of your Fluffy Vanilla Sponge Cake Recipe. Each one plays a unique role, from offering moisture to fluffiness, so using the suggested amounts will give you that perfect soft crumb and luscious taste.
- Eggs (200 g, about 4 eggs): These provide structure and aeration, creating the fluffy base of the cake.
- Granulated sugar (140 g, 1 cup plus 1 tablespoon): Sweetens the cake and helps stabilize the whipped eggs for volume.
- Cake flour (130 g, 1 cup plus 2 tablespoons): Its lower protein content ensures the sponge stays tender and soft.
- Milk (20 g, 4 teaspoons): Adds moisture and a touch of richness to the batter.
- Oil (40 g, 2 ⅔ tablespoons): Keeps the sponge moist without weighing it down.
- Vanilla extract (¼ teaspoon, optional): Enhances the subtle vanilla flavor that makes this cake so inviting.
How to Make Fluffy Vanilla Sponge Cake Recipe
Step 1: Preparation
Start by preheating your oven to 355ºF (180ºC)—this ensures it’s ready the moment your batter is mixed. Next, prepare a pan lined with cake liners. The liners help prevent sticking and make cleanup effortless. Sift the cake flour to avoid lumps, which will help keep your sponge incredibly smooth. Combine the milk, oil, and vanilla extract in a small bowl and set aside; this mix will be folded in later for extra moisture and flavor.
Step 2: Warm the Eggs and Sugar
Place your eggs and granulated sugar in a heatproof bowl over simmering water, creating a gentle water bath. Stir constantly until the mixture is comfortably warm to the touch. This step helps dissolve the sugar and ensures your eggs whip to a voluminous, stable foam—key for that signature fluffiness.
Step 3: Whip the Egg Mixture
Transfer the warmed mixture to a stand or hand mixer and whip until it becomes very fluffy and pale in color. The volume should increase significantly, making the base light and airy. This whipping creates the foundation for the sponge’s delicate texture.
Step 4: Fold in Dry and Wet Ingredients
Gently fold in the sifted cake flour with a spatula, being careful not to deflate the mixture. Once the flour is fully incorporated, fold in the milk, oil, and vanilla mixture. This step is where all the magic comes together, ensuring a smooth batter that bakes into a soft and tender sponge.
Step 5: Bake and Cool
Pour the batter evenly into your prepared pans and place them in the preheated oven. Bake until the sponge is set, usually about 20–25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely before slicing to preserve its fluffy texture.
How to Serve Fluffy Vanilla Sponge Cake Recipe
Garnishes
While the cake shines beautifully on its own, adding a garnish can elevate its appeal and flavor. Consider a dusting of powdered sugar for a simple, elegant touch. Fresh berries or a dollop of lightly whipped cream complement the vanilla notes perfectly, adding freshness and a bit of richness.
Side Dishes
This sponge cake pairs wonderfully with a variety of side options. Fresh fruit compotes, such as strawberry or blueberry, lend tartness that balances the sweetness. A drizzle of warm chocolate sauce or a scoop of vanilla ice cream turns it into an indulgent treat, perfect for special occasions or a cozy night in.
Creative Ways to Present
Try layering slices of this Fluffy Vanilla Sponge Cake Recipe with whipped cream and sliced fruit to create a quick and stunning trifle. Alternatively, cut the cake into small squares and skewer with fruit and berries for charming mini dessert kebabs. Presentation is your playground, and this versatile cake can adapt to showcase your creativity beautifully.
Make Ahead and Storage
Storing Leftovers
The delicate texture of this cake means it’s best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to two days. Keeping the cake covered prevents it from drying out and helps retain its lightness.
Freezing
If you want to make this cake ahead of time, it freezes wonderfully. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. When properly stored, it lasts up to one month. When ready to enjoy, thaw it overnight in the refrigerator to maintain that perfect fluffy texture.
Reheating
To bring back the just-baked softness, gently warm slices in the microwave for about 10 seconds or in a low oven for a few minutes. This quick reheat refreshes the cake so you can enjoy that freshly made feeling any time.
FAQs
Can I substitute cake flour with all-purpose flour?
You can, but cake flour has less protein, which makes the sponge lighter and softer. If you use all-purpose flour, consider removing 2 tablespoons per cup and replacing them with cornstarch to mimic cake flour’s tenderness.
Is it necessary to warm the eggs and sugar?
Warming the eggs and sugar helps dissolve the sugar and creates a more stable foam when whipped. This step is essential for achieving that signature fluffy texture of the sponge.
Can I use butter instead of oil?
Butter adds flavor but can make the sponge denser. Oil keeps the cake light and moist, so for this recipe, oil is recommended to maintain that fluffy consistency.
What can I do if my sponge cake sinks in the middle?
This usually happens if the batter is overmixed or the oven temperature is too low. Make sure to fold ingredients gently and bake at the correct temperature to avoid collapsing.
How long does it take to bake the Fluffy Vanilla Sponge Cake Recipe?
Baking typically takes about 20 to 25 minutes at 355ºF (180ºC), but oven times may vary. Always check by inserting a toothpick; it should come out clean when the cake is done.
Final Thoughts
There’s something truly special about mastering a Fluffy Vanilla Sponge Cake Recipe, and once you do, you’ll have a go-to that’s perfect for any occasion, big or small. Its lightness and delicate sweetness always impress, making every bite feel like a warm hug. Go ahead, try this recipe—you’ll be thrilled with the results and might just find it becoming a beloved staple in your baking repertoire!
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Fluffy Vanilla Sponge Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 8-inch cake (serves approximately 8)
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This Fluffy Vanilla Sponge Cake is a light and airy dessert perfect for any occasion. Made with simple ingredients like eggs, sugar, and cake flour, it features a delicate vanilla flavor and a moist texture achieved through warming the eggs and sugar before whipping. Baked to perfection at 355ºF, this classic sponge cake is ideal for layering or enjoying on its own.
Ingredients
Egg Mixture
- 200 g (4 large) Eggs
- 140 g (1 cup + 1 tablespoon) Granulated sugar
Dry Ingredients
- 130 g (1 cup + 2 tablespoons) Cake flour, sifted
Liquid Ingredients
- 20 g (4 teaspoons) Milk
- 40 g (2 ⅔ tablespoons) Oil
- ¼ teaspoon Vanilla extract (optional)
Instructions
- Preparation: Preheat your oven to 355ºF (180ºC). Prepare a pan lined with cake liners. Sift the cake flour to remove lumps and aerate it for a lighter texture. In a separate bowl, combine the milk, oil, and vanilla extract and set aside.
- Warm Eggs and Sugar: Prepare a hot, simmering water bath. Place the eggs and granulated sugar in a heatproof bowl and warm them over the water bath, constantly mixing until the mixture feels comfortably warm to the touch. This step helps to dissolve the sugar and create a stable structure for whipping.
- Whip Egg Mixture: Remove the warmed mixture from the heat. Using a mixer, whip the eggs and sugar vigorously until the mixture becomes very fluffy, pale, and forms a ribbon-like texture when the beaters are lifted, indicating well incorporated air for a light sponge.
- Incorporate Flour: Gently fold the sifted cake flour into the whipped egg mixture using a spatula. Be careful to fold gently to retain the airiness—avoid overmixing to maintain fluffiness.
- Add Milk, Oil, and Vanilla: Slowly fold in the prepared mixture of milk, oil, and vanilla extract until it is fully incorporated and the batter is smooth and uniform.
- Bake: Pour the batter evenly into the lined pan. Place it in the preheated oven and bake at 355ºF (180ºC) until the cake is fully set and springs back lightly when touched, usually about 20-25 minutes depending on oven variation.
- Cool and Serve: Once baked, remove the cake from the oven and allow it to cool completely before slicing. This ensures a clean cut and optimal texture.
Notes
- Warming the eggs and sugar over a water bath helps to stabilize the mixture, resulting in a fluffier sponge.
- Be gentle when folding in the flour to keep the batter airy.
- Use cake flour for a lighter texture; all-purpose flour can make the cake denser.
- Let the cake cool fully before slicing to prevent crumbling.
- This sponge cake can be used as a base for layered cakes or served with toppings like whipped cream or fresh fruits.
