Vanilla Sponge Cake

Why Make This Recipe

Vanilla Sponge Cake is a favorite for many because of its soft texture and light flavor. It’s perfect for birthdays, celebrations, or simply as a sweet treat with tea or coffee. This cake is easy to make and is a great base for various toppings, like fresh fruit or whipped cream. Plus, the delightful aroma of vanilla fills your kitchen while it bakes, making this recipe hard to resist!

How to Make Vanilla Sponge Cake

Ingredients:

• 250 g self-raising flour
• 180 g to 200 g caster sugar
• 250 g softened unsalted butter
• More butter for greasing the pans
• 2 teaspoons vanilla extract
• 2 tablespoons full-fat milk
• 1/2 teaspoon salted caramel extract (optional)
• 1 teaspoon baking powder
• 4 medium eggs (at room temperature)

Directions:

1. Preheat your oven at 180°C (350°F) or 160°C (320°F) for a fan oven.
2. Grease two 8-inch cake pans with butter and dust with flour.
3. Sift the self-raising flour and baking powder into a bowl and set aside.
4. In another bowl, whisk softened butter and caster sugar until light and fluffy, about 5 minutes.
5. Add the eggs one at a time to the creamed butter, whisking to combine, along with the vanilla and optional caramel extract.
6. Mix in the full-fat milk until combined.
7. Gradually fold in the sifted flour and baking powder until smooth.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for about 20 minutes, or until a toothpick comes out clean.
10. Cool in the pans for 5 minutes, then turn onto a cooling rack. Sandwich with buttercream or jam, slice, and enjoy!

How to Serve Vanilla Sponge Cake

You can serve Vanilla Sponge Cake plain or dressed up with frosting, fresh fruit, or a dusting of powdered sugar. It pairs wonderfully with a cup of tea or coffee, making it a special treat for any time of the day. You can also layer it with jam and whipped cream for a delicious dessert.

How to Store Vanilla Sponge Cake

To store your Vanilla Sponge Cake, place it in an airtight container in a cool, dry place. It can last for about 3 to 4 days at room temperature. If you’d like to keep it longer, you can refrigerate it, and it will stay fresh for up to a week. Just remember to let it come to room temperature before serving again for the best taste and texture.

Tips to Make Vanilla Sponge Cake

• Make sure your eggs are at room temperature for better mixing.
• Don’t overmix the batter; fold in the flour gently to keep the cake light and fluffy.
• You can test the cake’s doneness by inserting a toothpick; it should come out clean.
• Let the cakes cool completely before adding frosting or fillings to prevent it from melting.

Variation

You can customize this Vanilla Sponge Cake by adding different extracts like almond or lemon. You can also mix in chocolate chips or nuts for extra flavor and texture.

FAQs

1. Can I use a different type of flour?
Yes, you can use all-purpose flour, but you may need to adjust the baking powder since self-raising flour already contains leavening agents.

2. What can I use instead of butter?
You can use margarine or a non-dairy butter substitute if you prefer. However, this may slightly change the flavor and texture.

3. Can I freeze Vanilla Sponge Cake?
Yes! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag to protect it from freezer burn.

Now you can enjoy baking this delightful Vanilla Sponge Cake and share it with your family and friends!

Vanilla Sponge Cake

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• Author: recipesforcook
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A light and fluffy vanilla sponge cake, perfect for any celebration or as a delightful treat with tea or coffee. Easily customizable with toppings.

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Ingredients

Scale 1x2x3x

• 250 g self-raising flour
• 180 g to 200 g caster sugar
• 250 g softened unsalted butter
• More butter for greasing the pans
• 2 teaspoons vanilla extract
• 2 tablespoons full-fat milk
• 1/2 teaspoon salted caramel extract (optional)
• 1 teaspoon baking powder
• 4 medium eggs (at room temperature)

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Instructions

1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven.
2. Grease two 8-inch cake pans with butter and dust with flour.
3. Sift the self-raising flour and baking powder into a bowl and set aside.
4. In another bowl, whisk softened butter and caster sugar until light and fluffy, about 5 minutes.
5. Add the eggs one at a time to the creamed butter, whisking to combine, along with the vanilla and optional caramel extract.
6. Mix in the full-fat milk until combined.
7. Gradually fold in the sifted flour and baking powder until smooth.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for about 20 minutes, or until a toothpick comes out clean.
10. Cool in the pans for 5 minutes, then turn onto a cooling rack. Sandwich with buttercream or jam, slice, and enjoy!

Notes

Make sure your eggs are at room temperature for better mixing. Don’t overmix the batter; fold in the flour gently to keep the cake light and fluffy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 10g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg