Sponge cake
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.
Servings 8
Calories 274kcal
Ingredients
- 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.
Nutrition
Calories: 274kcal