Vanilla Sponge Cake
A vanilla sponge cake is one of the most versatile and beloved treats in the world of baking. Its light and airy texture, combined with a delicate vanilla flavor, makes it the perfect base for a variety of desserts. Whether you enjoy it on its own or dressed up with whipped cream, fruits, or frosting, a vanilla sponge cake never fails to please.
What is Vanilla Sponge Cake?
A vanilla sponge cake is a type of cake made using eggs, flour, sugar, and vanilla. Unlike other cakes, it doesn’t require any butter or oil, resulting in a light, airy, and spongy texture. The cake is leavened by air incorporated into the batter, often achieved through the beating of eggs, making it different from butter cakes that rely on chemical leaveners like baking powder or baking soda.
Ingredients
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 tsp vanilla extract
- A pinch of salt
Optional Ingredients:
- Powdered sugar for dusting
- Whipped cream, fresh fruits, or frosting for decoration
How to Make Vanilla Sponge Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round or square cake pan, or line it with parchment paper.
- Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and add the sugar. Using an electric mixer, beat the eggs and sugar on high speed until the mixture becomes thick, pale, and triples in volume. This process is called the “ribbon stage,” where the batter forms a ribbon-like trail when the beater is lifted.
- Add Vanilla: Once the egg-sugar mixture is light and fluffy, add the vanilla extract and mix until well incorporated.
- Sift and Fold the Dry Ingredients: In a separate bowl, sift the flour and salt together. Gently fold the dry ingredients into the wet mixture in batches, using a spatula. Be careful not to deflate the air that has been incorporated into the eggs.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly touched.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, the cake can be enjoyed as is, or you can decorate it with whipped cream, frosting, fresh fruits, or a dusting of powdered sugar.
Tips
- Beat the eggs well: The key to a fluffy sponge cake is the air you beat into the eggs. The more air, the lighter the cake.
- Fold gently: When incorporating the dry ingredients, fold carefully to avoid losing the air in the batter.
- Use fresh ingredients: For the best flavor, use fresh eggs and good-quality vanilla extract.
Variations
- Layered Sponge Cake: Slice the cooled sponge into layers and fill with jam, cream, or frosting.
- Fruit Sponge Cake: Top the sponge with fresh fruits like strawberries, berries, or citrus for a refreshing dessert.
- Chocolate Sponge Cake: Add cocoa powder to the dry ingredients to create a chocolate variation of the sponge.
Why You Should Make Vanilla Sponge Cake
The simplicity of a vanilla sponge cake makes it a great choice for bakers of all skill levels. Whether you’re looking for a base for a celebration cake or a light snack to enjoy with your tea, the vanilla sponge cake delivers on both taste and texture. Its versatility also allows for endless variations, making it a timeless favorite in the world of baking.
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