Light vanilla sponge cake, ah, the taste of childhood! I can almost smell my grandmother’s kitchen as I type these words. This recipe isn’t just about baking; it’s about recreating those warm, comforting memories. It’s about the simple joy of a perfectly light and airy cake, infused with the delicate flavor of vanilla. This light vanilla sponge cake is a hug in dessert form.
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Why You Will Love This light vanilla sponge cake Recipe
This recipe is a classic for a reason. It’s unbelievably easy to make at home. The joy of creating something so delicious with just a few basic ingredients is wonderfully satisfying. It’s the perfect base for countless desserts. What makes this recipe truly special is the texture – light, airy, and melt in your mouth. You can use it as part of a stunning Layered Vanilla Chocolate Strawberry Cake.
Imagine slicing into this fluffy cake, topping it with fresh berries and whipped cream. That’s the kind of simple elegance this recipe delivers. If you like this recipe, check out this simple recipe for Classic Vanilla Sponge Cake which uses a very similar structure but has additional baking tips.
Ingredients Needed for This light vanilla sponge cake Recipe
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, sifted
- 1/4 teaspoon salt
- 2 tablespoons milk, warmed
- 2 tablespoons unsalted butter, melted
How to Make This light vanilla sponge cake Recipe
- 1. Preheat your oven to 325°F (160°C). Grease and flour an 8 inch round cake pan. You can also line the bottom with parchment paper for easy release.
- 2. In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5 to 7 minutes. The mixture should become pale, thick, and almost triple in volume. This is critical for the cake’s lightness, so don’t rush this step!
- 3. Gently fold in the vanilla extract.
- 4. In a separate bowl, whisk together the sifted flour and salt. Sifting the flour prevents lumps ensuring a very smooth and light cake.
- 5. Gradually fold the flour mixture into the egg mixture, in three additions. Be careful not to overmix. The less you mix, the lighter the sponge will be! Overmixing will develop the gluten in the flour which results in a tough sponge cake. Try making this cake and a Vanilla Raspberry Layer Cake for a tasty comparison!
- 6. In a small bowl, combine the warmed milk and melted butter. Gently fold this mixture into the batter. Again, be gentle and avoid overmixing.
- 7. Pour the batter into the prepared cake pan and spread evenly.
- 8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- 9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. I like to run a knife or spatula around the edges of the cake pan just in case the cake is stuck on the side.
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How to Serve This light vanilla sponge cake Recipe
This versatile cake is delicious on its own, dusted with powdered sugar. Alternatively, you can elevate it with a variety of toppings and additions.
- Serve it with fresh berries and whipped cream for a classic combination.
- Add a scoop of vanilla ice cream and a drizzle of chocolate sauce.
- Layer it with pastry cream and seasonal fruit for a simple trifle.
- Use it as the base for a more elaborate layer cake with frosting and decorations.
How to Store This light vanilla sponge cake Recipe
- To store at room temperature: Wrap the cake tightly in plastic wrap or keep it in an airtight container. Stored this way, it will stay fresh for up to 2 days.
- To refrigerate: Wrap tightly or store in an airtight container. It will last in the refrigerator for up to 5 days.
- To freeze: Wrap the cake tightly in plastic wrap and then in foil, or place it in a freezer safe bag. Frozen, it can last for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips to Make This light vanilla sponge cake Recipe
- Make sure your eggs are at room temperature. This helps them whip up to a greater volume.
- Sifting the flour ensures a light and airy texture.
- Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
- Bake in the center of the oven for even cooking.
- Let the cake cool completely before frosting or decorating.
Helpful Notes for This light vanilla sponge cake Recipe
- The quality of your vanilla extract will affect the flavor of the cake. I recommend using pure vanilla extract for the best results.
- If you don’t have an electric mixer, don’t worry! You can still make this recipe by hand. However, it will take longer and require more effort to whip the eggs and sugar to the right consistency.
- If your cake starts to brown too quickly in the oven, tent it with foil.
Variation of This light vanilla sponge cake Recipe
- Lemon Vanilla Sponge Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Almond Vanilla Sponge Cake: Substitute 1/4 teaspoon of almond extract for the vanilla extract.
- Chocolate Chip Vanilla Sponge Cake: Fold in 1/2 cup of mini chocolate chips to the batter before baking.
What makes a vanilla sponge cake light and airy?
A light and airy vanilla sponge cake comes from incorporating plenty of air into the batter, typically by whipping the eggs and sugar until pale and fluffy. Gentle folding of the dry ingredients is also key to prevent deflating the air.
Can I use different extracts in this sponge cake recipe?
Yes, you can definitely experiment with different extracts! Almond extract, lemon extract, or even a hint of orange extract can add a unique flavor twist to your vanilla sponge cake. Adjust the amount to your taste preference.
How do I prevent my sponge cake from sinking in the middle?
Sinking in the middle often indicates underbaking or excessive moisture. Ensure the cake is fully baked by testing with a toothpick inserted into the center. Avoid opening the oven door frequently during baking, and make sure the oven temperature is accurate.
What’s the best way to store light vanilla sponge cake?
Store your light vanilla sponge cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage; wrap it tightly in plastic wrap and then in foil.
Conclusion
This light vanilla sponge cake is incredibly adaptable for any occasion. This recipe brings back cherished memories every time I bake it. It is a simple dessert, and I hope you try this recipe to create lasting impressions. Let me know how it turns out in the comments below!
Light Vanilla Sponge Cake: The Easiest Recipe Ever!
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A wonderfully light and airy vanilla sponge cake, perfect for any occasion.
Ingredients
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, sifted
- 1/4 teaspoon salt
- 2 tablespoons milk, warmed
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour an 8 inch round cake pan. You can also line the bottom with parchment paper for easy release.
- In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5 to 7 minutes, until pale and thick.
- Gently fold in the vanilla extract.
- In a separate bowl, whisk together the sifted flour and salt.
- Gradually fold the flour mixture into the egg mixture, in three additions, being careful not to overmix.
- In a small bowl, combine the warmed milk and melted butter. Gently fold this mixture into the batter.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 20g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: sponge cake, vanilla cake, light cake, dessert