CLASSIC VANILLA SPONGE CAKE

Perfect sponge cake recipe that can work great as a cupcake or even as a wedding cake.  I love serving it with whipped cream frosting and some fresh fruits. I have also created Victoria sponges with this recipe and never has it disappointed me or my guests.

See the notes if making cupcakes as the bake time will vary.

Hope you enjoy this recipe just as much as we do in our house.

THE RULE OF MESAUREMENT 

You can double or triple the recipe depending on your needs. All you have to follow is this simple rule: To every 1 cup of all-purpose flour, it takes 2 eggs, 1/2 cup of butter, sugar and milk, 1 and 1/2 tablespoon of vanilla and 1/2 teaspoon of baking powder.

INGREDIENTS:

  • Eggs (large)— 4
  • Sugar— 1 cup (read notes)
  • Salted butter— 1 cup (2 sticks)
  • Milk— 1 cup
  • Vanilla extract— 3 tablespoons
  • All-purpose flour (unbleached)— 2 cups
  • Baking powder— 1 teaspoon
  • Salt (if only using unsalted butter)— 1/4 teaspoon

DIRECTIONS:

  1. Preheat the oven to a 350F (177 to 180 C). 
  2. Separate the egg yolks from the whites and set the whites aside.
  3. Into the yolks, add sugar and butter. Whisk it all until its pale yellow. 
  4. Now add the milk and the vanilla extract, whisk until all combined. 
  5. Add the baking powder and all-purpose flour into the egg mixture and whisk until turns into a smooth batter.
  6. Whisk the egg whites with clean mixer attachments until it turns into still peaks.
  7. Now gently incorporate the egg whites by folding it into the batter 1/3 at a time.
  8. Spray some nonstick baking spray to your baking pan of choice. You can also line it with some parchment if you like.
  9. Transfer the batter into the pan and bake for 45 to 60 minutes.The bake time may vary depending on your oven and baking pan.
  10. When the cake is slightly golden on the top and upon inserting a knife or a skewer it should come out clean, the cake is done.
  11. Let the cake cool in the pan for about 10 to 15 minutes. Then run a dull knife around the parameters of the cake pan and flip it.
  12. Let it cool for another 30 minutes before serving.
  13. If you wish to put an icing on the cake, you will have to wait for longer.

NOTES:

  • Cupcake: The bake time would be between 15 to 18 minutes depending on your oven.
  • Sugar: This cake is not very sweet and usually the sweetness comes from the frosting so if you were to make just the cake and you like it sweeter, add 1 and half cup of sugar instead of 1.

TOOLS AND PRODUCTS USED FOR THIS RECIPE: