Sponge Cake

This Plain Sponge Cake is soft, airy, and perfect as a base for layered cakes or enjoyed on its own with a dusting of powdered sugar. You can serve this topped with strawberries and cream, divided into layers and filled with buttercream or simply slice and serve with a dollop of creme fraiche and soft fruit on top. This is a canvas for you to make your own!

Ingredients and substitutions for Sponge Cake

• Butter: Butter must be room temperature here to create the nice and fluffy base of the sponge cake which allows more air to be whipped up and help the sugar begin dissolving. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: Superfine or caster sugar gives our cake it’s sweetness without overly flavoring the cake allowing the vanilla to shine and the strawberries in between. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or confectioner’s sugar is best here because it dissolves into the butter due to it’s incredibly fine texture.
• Plain flour: You don't need much and don't want to overwork the dough so you don't make these too stiff. However, you can substitute with self-raising flour which is most commonly found in
• Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our sponge that nice and light texture.
• Vanilla extract: Vanilla extract acts as a flavor enhancer, without it the cake would have no depth. If serving this cake plain, using vanilla paste in place of the extract is going to intensify the vanilla flavor and is definitely recommended here.

See recipe card for quantities.

How to make Sponge Cake:

Step 1: Whip: The butter, sugar and vanilla extract until pale and fluffy, approximately 5 minutes with an electric beater.

Step 2: Eggs: Add in 1 egg yolk and whip until combined.

Step 3: Mix the dry ingredients: Combine the flour mixture in a separate bowl.

Step 4: Batter: Combine the dry ingredients into the wet ingredients until a cake batter has formed.

Step 4: Whip: The egg whites until soft peaks form.

Step 5: Fold: Gently fold the whites into the batter until fully incorporated.

Step 6: Cake tin and bake: Spoon into your baking tin, smooth out and bake until golden or a skewer comes out clean from the edges of your cake.

Step 7: Cool completely: Remove and allow to cool.

Step 8: Slice and serve: Dig in!

FAQ's for the best Sponge Cake

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Sponge cake

Sylvie Taylor

This vanilla Sponge Cake is perfect as a base for layered cakes or enjoyed on its own with a dusting of powdered sugar. It’s soft and airy texture using simple ingredients makes this an ideal recipe that delivers reliable results every time.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 8

Calories 274 kcal

Ingredients

  

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• 180 grams / 6.3 ounces butter room temperature
• 180 grams / ¾ cup + 2 tablespoons superfine/caster sugar
• 3 teaspoons vanilla extract
• 165 grams / 3 large eggs room temperature and separated
• 180 grams / 1 cup + 2 tablespoons plain flour sifted
• 6 grams / 1 ½ teaspoons baking powder
• ¼ teaspoon sea salt

Instructions

 

• Preheat your oven to 170C/340F.
• Beat the butter, sugar and vanilla extract together until pale and fluffy, approximately 5 minutes with an electric beater.
• Add in 1 yolk and beat until well combined, approximately 1 minute.
• Repeat with each remaining egg yolk until well combined.
• Stir the flour, baking powder and salt in a separate bowl.
• Toss into the butter and egg yolks and whip on low until just combined and no dry portions remain in your bowl.
• Whip the egg whites in a clean and dry bowl until stiff peaks form, approximately 9 minutes.
• Fold the egg whites into the batter until smooth.
• Pour evenly into the cake tin and place in the oven until golden, approximately 40 minutes or until a skewer comes out clean.
• Remove and allow to cool in the tin for 10 minutes before turning onto a cooling rack.
• Cool completely before slicing and serving.
• Enjoy!

Notes

• Vanilla flavor: If serving this cake plain, using vanilla paste in place of the extract is going to intensify the vanilla flavor. Alternatively, you could flavor this with lemon zest or almond extract.
• Size of cake tin here: This cake was made in a 20cm / 8 inch spring form pan.
• Best stored: In an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days, or freeze for up to 3 months.

Recipe by Roamingtaste

Nutrition

Calories: 274kcal

Keyword cake

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