Easy Vanilla Sponge Cake Recipe
Introduction
This Easy Vanilla Sponge Cake is a classic, light, and fluffy dessert perfect for any occasion. With simple ingredients and straightforward steps, it’s an ideal recipe for both beginners and experienced bakers looking for a reliable vanilla cake.
Ingredients
- 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 (or 1 teaspoon vanilla bean paste)
- 4 tablespoons milk (full fat or semi-skimmed)
- ½ teaspoon baking powder (optional)
Instructions
- Step 1: Preheat your oven to 180°C (375°F) or 160°C (320°F) for fan ovens.
- Step 2: Prepare two 8-inch cake tins by greasing them with butter and lining the bottoms with parchment paper.
- Step 3: Using a hand mixer or stand mixer, cream the butter and caster sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Step 4: Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- Step 5: Add the self-raising flour and baking powder if using. Fold the flour in gently with a wooden spoon or spatula until fully combined.
- Step 6: Pour in the milk and mix until the batter is smooth and well incorporated.
- Step 7: Divide the batter evenly between the prepared cake tins.
- Step 8: Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Step 9: Remove the cakes from the oven and allow them to cool in the tins for 2 to 5 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
- For extra lightness, make sure to cream the butter and sugar thoroughly until pale and fluffy.
- You can substitute the vanilla extract with vanilla bean paste for a more intense vanilla flavor.
- If you don’t have self-raising flour, combine plain flour with 2 teaspoons of baking powder as a substitute.
- Add a tablespoon of lemon zest or almond extract for a different flavor twist.
Storage
Store the cooled sponge cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and refresh by warming briefly in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use plain flour instead of self-raising flour?
Yes, you can substitute plain flour for self-raising flour by adding 2 teaspoons of baking powder to the measured flour.
How do I know when the cake is done baking?
The cake is ready when a skewer or cake tester inserted into the center comes out clean without any wet batter sticking to it.
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Easy Vanilla Sponge Cake Recipe
- Total Time: 45 minutes
- Yield: 2 eight-inch round cakes 1x
Description
This Easy Vanilla Sponge Cake recipe is a classic delight made with simple ingredients like self-raising flour, butter, sugar, eggs, and vanilla. Perfectly light, fluffy, and moist, this vanilla sponge cake is ideal for pairing with your favorite frostings or enjoyed on its own with tea or coffee. It’s a straightforward recipe suitable for bakers of all levels, featuring a tender crumb and a sweet vanilla aroma.
Ingredients
Dry Ingredients
- 200 g self-raising flour
- ½ teaspoon baking powder (optional)
Wet Ingredients
- 200 g butter, plus extra for coating the cake tins
- 160 g caster sugar
- 3 large eggs
- 1 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
- 4 tablespoons milk (full fat or semi-skimmed)
Instructions
- Preheat the oven: Set your oven to 180°C (375°F) or 160°C (320°F) if using a fan oven to ensure it reaches the right temperature for baking.
- Prepare your cake tins: Grease two 8-inch cake tins with butter and line the bottom with parchment paper to prevent sticking and help with easy removal.
- Cream butter and sugar: Using a hand mixer or stand mixer, beat the butter and caster sugar together until the mixture turns light in color and fluffy, about 3 to 5 minutes. This process incorporates air for a lighter cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time to avoid curdling, mixing well after each addition. Then add the vanilla extract or bean paste and combine thoroughly.
- Incorporate the dry ingredients: Sift together the self-raising flour and baking powder if using. Add this to the wet mixture and fold gently using a wooden spoon or spatula until just combined to maintain the airiness.
- Add milk: Pour in the milk and stir gently until the batter is smooth and well incorporated.
- Divide and bake: Evenly distribute the batter between the two prepared tins. Place them in the preheated oven and bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cakes: Remove the tins from the oven and let them cool for 2 to 5 minutes. Then carefully remove the cakes from the tins and transfer them to a wire rack to cool completely before decorating or serving.
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- Do not overmix once flour is added to avoid a dense cake.
- The baking powder is optional if your self-raising flour is well-risen.
- You can substitute vanilla extract with vanilla bean paste for a more intense flavor.
- This cake pairs beautifully with fresh cream, fruit fillings, or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: vanilla sponge cake, classic cake recipe, easy sponge cake, baking recipe, homemade cake
