Fluffy Vanilla Sponge Cake

There’s a reason the vanilla sponge cake is a staple in bakeries and kitchens worldwide. Light, airy, and bursting with sweet vanilla flavor, this classic dessert is perfect on its own or as a base for layer cakes, trifles, or fruit-topped masterpieces. With just a few simple ingredients and careful technique, you can create a fluffy, melt-in-your-mouth vanilla sponge cake that rivals any bakery version.

Ingredients

Dry Ingredients:

• 1 ½ cups (180g) all-purpose flour , sifted twice for lightness
• 1 ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• 4 large eggs , at room temperature
• 1 cup (200g) granulated sugar
• ½ cup (120ml) whole milk , at room temperature
• ¼ cup (60g) unsalted butter , melted and cooled slightly
• 1 tsp pure vanilla extract

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) .
2. Grease and lightly flour two 8-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the sifted flour , baking powder , and salt . Set aside.

Step 3: Whip the Eggs and Sugar

1. In a large mixing bowl (or using a stand mixer), beat the eggs and granulated sugar on high speed for 5–7 minutes , or until the mixture becomes pale, thick, and ribbon-like. When you lift the beaters, the mixture should leave a trail that slowly dissolves back into the bowl. This step is crucial for creating a light and fluffy cake.

Step 4: Add Wet Ingredients

1. Gradually add the melted butter , whole milk , and vanilla extract to the egg mixture. Mix on low speed until fully incorporated. Be careful not to overmix, as this can deflate the batter.

Step 5: Fold in the Dry Ingredients

1. Sift the dry ingredients into the wet mixture in three parts, gently folding with a spatula after each addition. Use a light touch to avoid deflating the batter—fold just until no streaks of flour remain.

Step 6: Bake

1. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
2. Bake in the preheated oven for 20–25 minutes , or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.

Step 7: Cool

1. Let the cakes cool in the pans for 10 minutes , then carefully transfer them to a wire rack to cool completely.

Step 8: Serve or Decorate

1. Once cooled, enjoy the cake plain, dusted with powdered sugar, or layered with whipped cream, fresh fruit, or frosting.

Tips for Success

• Room-temperature ingredients : Using eggs and milk at room temperature helps create a smoother batter and ensures even baking.
• Sift the flour twice : This step aerates the flour, making the cake lighter and fluffier.
• Don’t skip the whipping step : Beating the eggs and sugar until thick and ribbon-like is essential for achieving the cake’s signature fluffiness.
• Cool completely before frosting : If you’re decorating, make sure the cakes are completely cool to prevent the frosting from melting.

Serving Suggestions

• Top with fresh berries and a dollop of whipped cream for a simple, elegant dessert.
• Layer with buttercream or jam for a classic birthday cake.
• Use as a base for trifles, parfaits, or strawberry shortcake.

Enjoy this Fluffy Vanilla Sponge Cake —a timeless, versatile treat that’s perfect for any occasion!