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Vanilla Sponge Cake

This classic Vanilla Sponge Cake is light, fragrant, and perfectly soft, making it the ideal base for layered desserts or a delightful standalone treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Vanilla Sponge Cake
  • 4 large large eggs, room temperature
  • 200 g caster sugar or fine granulated sugar Use caster sugar for a smoother batter.
  • 200 g all-purpose flour, sifted Sifting flour prevents clumping.
  • 200 g unsalted butter, melted and cooled slightly Ensure it is not hot to avoid cooking eggs.
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons whole milk, room temperature
Optional Finishing
  • Powdered sugar for dusting
  • Whipped cream and fresh berries for serving
  • Jam for a classic Victoria-style filling if splitting into layers

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F). Grease a 9-inch round cake tin with butter or nonstick spray and line with parchment paper.
  2. Let your eggs, butter, and milk come to room temperature.
Mixing
  1. In a large mixing bowl, beat the eggs and caster sugar on high speed for 6 to 8 minutes until thick and pale.
  2. Gently fold in the vanilla extract.
  3. Sift the flour, baking powder, and salt into the mixture in three additions, folding gently after each addition.
  4. Incorporate the melted butter around the edges of the bowl, followed by the milk, folding gently until smooth.
Baking
  1. Pour the batter into the prepared cake tin, smooth the surface, and tap lightly to remove air pockets.
  2. Bake for 30 to 35 minutes. Do not open the oven before 25 minutes.
  3. The cake is done when golden, pulls away from the edges, and springs back when pressed.
Cooling
  1. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely for at least 45 minutes.

Notes

Use caster sugar for a finer texture. Fold gently after adding flour to maintain air in the batter. A cooled sponge slices better than a warm one.