This week I thought if I am out here helping you to bake and make desserts, why don’t I have a basic sponge recipe?
So here is a basic vanilla cake sponge recipe. A good sponge is the foundation for any good cake.
So why use this recipe out of all those tons of recipes out there? Well simply because:
- This recipe uses no fat- no butter or oil of any kind.
- This recipe has just three basic ingredients
- You are not going to get any typical egg sponge smell.
- This sponge will be soft and moist.
- This recipe will give you a fluffy and light sponge.
I am sharing this easy and basic recipe which will not require you to spend hours in the kitchen.
It will give you two very light and fluffy sponges within an hour, which includes the baking and preparation time.
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What is a Vanilla cake sponge?
This vanilla sponge cake recipe is perfect for layered cakes. It is easy to make with just a few ingredients and is light and fluffy. It balances perfectly with the heavy buttercream and ganache that you would be used to make cakes using this sponge.
What ingredients do I need to make a Vanilla cake sponge?
Oil
Usually sponge cake recipes might ask you to add refined oil or any other neutral oil as such. But there is absolutely no need and your sponge will turn out just fine.
Eggs
Keep the eggs at room temperature before beating to help in the process. The eggs that I used weighs 50 grams each. Make sure that you measure the eggs that you are going to add to the sponge so that you don’t mess up the recipe.
Sugar
Just grind some sugar in your mixer or blender and you are good to go. We are using icing sugar for this recipe.
Vanilla
I use a generous amount of vanilla essence for my sponge. If you have vanilla pods or extract, definitely add those instead of vanilla essence.
What equipment do I need to make a Vanilla cake sponge?
Set of teaspoons and tablespoons
You don’t really need any special equipment for this recipe. A bowl, a convection setting in your microwave and a whisk is all you need. Another important equipment that you should always have is a weighing machine. It is absolutely essential for you to have one if you want to nail all those recipes.
I am thinking about sharing all the basics you need to start baking as a blog post next time maybe. You can now check it out here.
As for the cake tins you can easily find them online click here . I prefer to buy my cake tins from local stores. If you stay in Kolkata, New Market is a baker’s heaven and you can find ingredients and equipment over there. I have bought most of my equipment, tools and molds from there.
I know online shopping is way more convenient, but it is a different feeling altogether once you go to New Market. Of course when you are done shopping, drop in at Nahoum’s for some delicious treats. I love the heart shaped basic cupcake over there. It is absolutely mini heaven for me.
How to make Vanilla cake sponge?
Before beating the eggs, I would recommend measuring all the ingredients.
Line two round cake tins with parchment or baking or butter paper.
Grease the molds using oil or butter and keep them aside. Let your oven preheat in the meantime too.
The first step is to beat the eggs. Now we are not making extremely light sponges such as angel cakes therefore we are going to use both egg whites as well as egg yolks. Egg yolks make the batter heavier.
The eggs are responsible for incorporating air into the sponge and making them light and fluffy. It is absolutely crucial for you to work as fast as you can after beating the eggs so that it retains maximum amount of air bubbles and results in a light and fluffy sponge.
I used an electrical beater but you can even use a whisk to form the egg foam. Beat the eggs till they become frothy. A good way to check when to stop beating is by lifting your beater or your whisk out of the mixture. If the trail that it leaves behind stays for a tiny while then you are done with the first step.
In the next step we add powdered sugar or icing sugar. It is always better to make some at home because the store bought one has corn flour mixed in it as an anti-caking agent and costs more. While I am on it, icing sugar tends to form lumps if stored. You can get rid of it by sieving it before use.
Once your eggs and sugar is combined, add the vanilla essence. Sift the flour and baking powder. Mix to combine them and then add this to the egg batter.
Use cut and fold method to fold the flour in. This method ensures that the batter is mixed evenly and the air pockets in the eggs still survive. You cut through the batter in the middle and then you swirl and bring the batter up and down.
Ensure that there is no amount of flour left at the bottom of the bowl. Now pour the batter into the lined cake tins. Place it in the oven as soon as possible.
Now watch magic happen as your cake sponge rises to it’s glory.
How to use this vanilla cake sponge?
This basic cake sponge has tons of uses. Well, for starters, you can use them to make beautiful cakes by layering them with some cream or maybe chocolate truffle or jam. You can also bake this into rectangular sheets to make swiss rolls or give a collar to a cake.
It can also be used as a base for any plated dessert. The sponge can be placed at the base of a mousse for more stability and support. You can make some beautiful baked Alaska using this, and baked Alaska also reminds me that you can even make some ice-cream cake using this sponge.
Frequently Asked Questions:
-Can I use this sponge cake for layering?
Yes, I use this for layering purposes only. Easy to handle, cut and trim for layering cakes.
-Can I substitute eggs in this recipe?
No, yo cannot substitute eggs in this recipe. The eggs provide aeration and rise to the sponge.
-Can I make this vanilla sponge cake without oven?
I have not tried baking it in a pressure cooker but sponge cakes can be baked in pressure cakes. You can definitely give it a try and let me know in the comments. It will be helpful for other readers as well.
-Can I use self raising flour?
Yes, self raising flours can be used. You can skip o the baking powder if you are using self raising flour.
-When should I ideally bake this sponge?
Ideally, you can make this at least two days ahead of making your cake. The sponge can be baked and cooled down on one day, layered the next day and finally the cake can be presented on the third day. You can choose to do it all in two day’s time too. But at least a day prior is ideal.
-Can I eat this sponge the way it is?
I made this sponge specifically to make layered cakes or at least to have with some sort of icing or frosting. I would not recommend having it the way it is as it would not feel good in your mouth.
How to store vanilla cake sponge?
Let the cake sponge cool down. Once it cools down, wrap it in some cling film and store it in your refrigerator.
In case you don’t have cling wrap, your next best option is to cover it in aluminum foil.
In case you are out f that o, you can place it in an air-tight container and keep it in your refrigerator.
Pro tips to nail this sponge cake:
- Make sure you beat the eggs well. It is going to provide aeration to your cake and makes it light and fluffy.
- Make sure all the ingredients are at room temperature to get good results. It may sound like something little but does make or texture better and the process of making this cake easier.
- Make sure that your oven is pre-heated and you don’t end up making the batter before the oven is pre-heated.
- Use parchment paper to line your cake tins or use some butter and flour. Grease it evenly so that the sponge slides out easily.
Other sponge cakes that you can try:
How to make perfect vanilla pound cake recipe – This vanilla pound cake recipe is rich, moist, buttery, soft and smells of vanilla.
Eggless Vanilla Sponge Cake recipe– eggless fool proof recipe for perfect sponge cake every time.
Vanilla Cake Sponge Recipe
Basic and easy vanilla sponge cake recipe that is perfect fo using to make layered cakes with heavy cream fillings.
Ingredients
- • Egg- 4 nos.
- • Refined Flour- 75 grams
- • Powdered sugar/Icing sugar- 75 grams
- • Vanilla essence- 1 tbsp
- • Baking powder- 1/4 tsp
Directions
- Step 1 • In a bowl beat the eggs using a beater or a whisk (got to have strong arms then!)
- Step 2 • Grease 2 round cake tins of 5.5 inch each and pre-heat your microwave at 180 degrees Celsius/ 356 degrees Fahrenheit.
- Step 3 • Beat the eggs till they become velvet-y and leaves an impression when you take the beater out of the mixture.
- Step 4 • Add the sugar and continue beating till well incorporated.
- Step 5 • Add vanilla essence and beat to mix it in.
- Step 6 • Sieve the flour and the baking powder.
- Step 7 • Add the dry ingredients to the mix. Fold the flour in using a spatula.
- Step 8 • Folding is when you gently mix the mixture from up and down to ensure even mixing and minimal movement.
- Step 9 • Pour the batter halfway through two round greased cake tins.
- Step 10 • Bake at convection setting in your microwave oven at 180 degrees Celsius/ 356 degrees Fahrenheit for 20-25 minutes .Poke a knife or a skewer and if it comes out clean, your sponge is done.
- Step 11 • Let it cool down and you can now use it for varying purposes.
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