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
Scale
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.
