Description
This Vanilla Sponge Cake is a light, airy, and fluffy classic dessert perfect for any occasion. Made with simple ingredients like eggs, flour, sugar, and vanilla extract, this cake offers a delicate vanilla flavor and a soft texture. It’s ideal for enjoying on its own or as a base for layered cakes or trifles.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the flour.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks and sugar until the mixture turns thick, pale, and fluffy. Stir in the vanilla extract to infuse the batter with its aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the egg yolk mixture alternately with warm water, mixing gently until you achieve a smooth batter without overmixing.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. This step is crucial for creating the light and airy texture of the sponge cake.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter. Take care to do this softly to avoid deflating the mixture and losing the airiness.
- Pour and Smooth Batter: Pour the combined batter into the prepared cake pan and smooth the top evenly.
- Bake the Cake: Bake for 20-25 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Finish: Let the cake cool completely in the pan before removing it. Dust the top with powdered sugar to add a delicate sweetness and an attractive finish.
Notes
- Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
- Folding the egg whites gently is essential to keep the air in the batter.
- Use warm water to help dissolve the sugar smoothly into the batter.
- The cake pan should be properly greased and floured to prevent sticking.
- Allow the cake to cool fully before dusting with powdered sugar to avoid melting.
- You can double the recipe for a larger cake or to make multiple layers.
