The Origin of Vanilla Sponge Cake
The origin of the vanilla sponge cake is not entirely clear, as sponge cakes have been around for centuries and it is likely that vanilla flavoring was added to sponge cakes at some point. However, the first recorded recipe for a sponge cake that resembles the modern version was published in 1615 by an English poet and writer named Gervase Markham in his book “The English Huswife”.
Over time, different variations and flavors of sponge cakes were developed and the addition of vanilla flavoring became quite popular. Today, vanilla sponge cake is a classic and beloved dessert enjoyed around the world.
If you have been on the hunt for a basic recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
A perfect cake recipe for everyone’s birthday or an afternoon tea. This is the basic sponge cake recipe you can pull off and make everyone doff their hats to you.
More on Vanilla Sponge Cake Recipe
Vanilla sponge cake is a classic dessert that is beloved for its light and airy texture and delicious vanilla flavor. It is a simple cake that is made from a few basic ingredients, including flour, sugar, eggs, butter, milk, baking powder, salt, and vanilla extract. The cake is typically baked in a round cake pan and can be decorated with frosting, fresh fruit, or other toppings.
To make a vanilla sponge cake recipe, the first step is to cream together the sugar and butter until light and fluffy. Next, beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
Pour the batter into a greased and floured cake pan and bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Once the cake is cool, it can be decorated as desired with frosting, whipped cream, fresh fruit, or other toppings. Vanilla sponge cake is a versatile dessert that can be enjoyed on its own or served as a base for other desserts, such as layered cakes or trifles.
Before we start experimenting with other types of cake, it is important to be able to nail the basic which is this vanilla sponge cake here. No, I won’t make you do it the hard way.
As mentioned above, this is my basic and easy recipe which only calls for self-raising flour instead of cake flour. I will share my cake flour recipe at some point but today, let’s do the classic.
Here’s a simple recipe for vanilla sponge cake:
vanilla sponge cake Ingredients:
- 1 cup (225g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk, room temperature
- 1/4 cup (56g) unsalted butter, melted and cooled
- Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan or line with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together until pale yellow and thick, about 5 minutes. Mix in the vanilla extract.
- Gradually fold in the flour mixture into the egg mixture using a spatula until no lumps remain.
- In a separate bowl, combine the milk and melted butter. Gradually add this to the batter while gently mixing until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Your vanilla sponge cake is now ready to serve or decorate as desired!
VANILLA SPONGE CAKE
- oven and cake pan
- 200 g self-raising flour
- 200 g butter extra for coating the cake tins
- 160 g caster sugar
- 3 large eggs
- 1 tablespoon vanilla extract substitute with
- 1 teaspoon of vanilla bean paste
- 4 tablespoons milk full fat or semi-skimmed
- ½ teaspoon baking powder optional
- Preheat the oven at 180C/375F or 160C/320F (fan oven)
- Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.
- Using a hand mixer or stand mixer
- Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes
- Then add the eggs one at a time along with the vanilla essence and mix until combined
- Add the flour and (baking powder if using).
- Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
- Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.
- Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.