Dessert Vanilla Sponge Cake
I absolutely adore baking, and this Dessert Vanilla Sponge Cake is one of my all-time favorites. The light, fluffy texture combined with a delicate vanilla flavor creates a delightful treat that’s perfect for any occasion. Whether enjoyed on its own or layered with cream and fruit, it never fails to impress. I love making this cake for gatherings or simply to satisfy my sweet tooth. Trust me, once you try this recipe, you'll want to keep it on repeat!
When I first ventured into baking, it was this vanilla sponge cake that taught me the importance of precision and patience. I remember the first time I whipped the eggs until they were fluffy and pale; it felt like magic. Following this method gives the cake its airy structure, which is essential for the perfect rise and texture. I learned that folding in the flour gently is crucial, preventing deflation of that beautiful air we created.
Another tip I picked up over the years is to always use room temperature ingredients. It makes a noticeable difference in how well they blend, resulting in a smoother batter and a more uniform bake. The aroma that fills the kitchen while it's baking is simply heavenly and a sure sign that something delicious is on the way!
Why You'll Love This Recipe
- Light and airy texture that melts in your mouth
- Versatile cake perfect for layering or enjoying plain
- Easy to make with simple ingredients
Understanding the Ingredients
The key to a successful vanilla sponge cake lies in the balance of its ingredients. The flour is crucial as it provides structure, while the sugar contributes to the cake's moisture and sweetness. Opting for high-quality vanilla extract enhances the cake's flavor and aroma. For a more intense vanilla taste, consider using vanilla bean paste, which adds both visual appeal and richness.
Eggs in this recipe play a dual role; they act as a leavening agent and help bind the batter. Be sure to use large, fresh eggs for the best results. If you need a dairy-free version, you can substitute the unsalted butter with an equal amount of melted coconut oil or a non-dairy butter alternative, but keep in mind that flavors may vary slightly.
Perfecting the Baking Process
When folding the dry ingredients into the wet mixture, be gentle to retain the air bubbles created when mixing the eggs and sugar. Overmixing can deflate the batter, resulting in a denser cake. Aim for a smooth, slightly thick batter with no visible flour pockets. If you’re feeling adventurous, you can incorporate a bit of lemon zest for an added flavor boost.
Baking times can vary depending on your oven, so keep an eye on the cake around the 25-minute mark. When testing for doneness, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready. Avoid opening the oven door too early, as this can cause the cake to sink in the middle.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Make sure all ingredients are at room temperature for the best results.
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
Prepare the Batter
In a mixing bowl, beat the eggs and sugar together until pale and fluffy. Gradually add the melted butter and vanilla extract, mixing well.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
Fold Ingredients Together
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Enjoy your delicious vanilla sponge cake!
Pro Tips
- For added flavor, you can infuse the cake with lemon zest or almond extract. Always make sure to cool the cake completely before frosting for the best results.
Serving Suggestions
This vanilla sponge cake is incredibly versatile. You can enjoy it plain, dusted with powdered sugar, or layer it with whipped cream and fresh berries for a stunning dessert. For an elegant touch, serve slices with a dollop of vanilla ice cream. Alternatively, drizzle it with a homemade chocolate ganache for a decadent twist that compliments the light sponge beautifully.
Consider pairing the cake with flavored syrups, like raspberry or passion fruit, to add a burst of color and flavor. These garnishes not only enhance the taste but also elevate the presentation when serving at gatherings or celebrations.
Storage and Make-Ahead Tips
If you're planning to make the cake ahead of time, it can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving, and it will taste freshly baked.
To keep the cake moist, you can brush it lightly with simple syrup (equal parts sugar and water heated until dissolved) before frosting or serving. This is especially useful if you plan to layer the cake or leave it out for an extended period, ensuring each slice remains delightful and tender.
Questions About Recipes
→ Can I use cake flour instead of all-purpose flour?
Yes, using cake flour will give the cake a finer crumb and may enhance its tenderness.
→ How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days.
→ Can I freeze this cake?
Absolutely! You can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months.
→ What can I serve with this cake?
This cake pairs beautifully with fresh fruit, whipped cream, or a light dusting of powdered sugar.
Dessert Vanilla Sponge Cake
I absolutely adore baking, and this Dessert Vanilla Sponge Cake is one of my all-time favorites. The light, fluffy texture combined with a delicate vanilla flavor creates a delightful treat that’s perfect for any occasion. Whether enjoyed on its own or layered with cream and fruit, it never fails to impress. I love making this cake for gatherings or simply to satisfy my sweet tooth. Trust me, once you try this recipe, you'll want to keep it on repeat!
What You'll Need
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How-To Steps
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a mixing bowl, beat the eggs and sugar together until pale and fluffy. Gradually add the melted butter and vanilla extract, mixing well.
In another bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Extra Tips
- For added flavor, you can infuse the cake with lemon zest or almond extract. Always make sure to cool the cake completely before frosting for the best results.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 120mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g