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.

Light Vanilla Sponge Cake: 7 Easy & Proven Baking Secrets

Name: Light Vanilla Sponge Cake: The Easiest Recipe Ever!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

Description

A wonderfully light and airy vanilla sponge cake, perfect for any occasion.

Ingredients

Scale

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