Description
This classic Vanilla Sponge Cake is a light, airy, and fluffy dessert perfect for any occasion. Made with simple ingredients like eggs, flour, sugar, and vanilla, this cake is delicately sweetened and has a tender crumb. It’s an ideal base for desserts or enjoyed on its own with a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup warm water
For Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed.
- Beat Egg Yolks and Sugar: In a separate large bowl, beat the egg yolks with granulated sugar until the mixture becomes thick, pale, and fluffy. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the egg yolk mixture, alternating with the warm water. Mix the batter gently until smooth for an even texture.
- Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This will give the cake its characteristic light and airy texture.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture so the cake remains fluffy.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Dust with Sugar: Allow the cake to cool completely before dusting the top with powdered sugar for a delicate finishing touch.
Notes
- Make sure not to overmix the batter after folding in the egg whites to maintain the sponge’s lightness.
- Room temperature eggs work best for whipping and achieving volume.
- If you prefer, you can add fresh fruits or whipped cream to serve alongside the cake for extra flavor.
- Allow the cake to cool fully in the pan for 10 minutes before transferring to a wire rack to cool completely.
