Save to Pinterest Discover the magic of simplicity with this light and airy vanilla sponge cake that uses just three staple ingredients. Perfect for a quick dessert or as a versatile base for layered creations, this cake exemplifies how minimalism in baking can lead to delicious, fluffy results. Whether you're a beginner baker or pressed for time, this recipe guarantees a tender crumb and a golden crust every time.
Save to Pinterest This versatile cake invites endless creativity. Its soft crumb and neutral vanilla flavor pair wonderfully with fresh fruits, creams, or syrups, making it an excellent foundation for celebratory treats or everyday indulgences.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (about ½ cup + 2 tbsp)
- 120 g all-purpose flour (about 1 cup), sifted
- 1 tsp pure vanilla extract (optional, for enhanced vanilla flavor)
Instructions
- 1. Preheat Oven and Prepare Pan
- Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- 2. Beat Eggs
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
- 3. Add Sugar
- Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- 4. Fold in Flour and Vanilla
- Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.
- 5. Pour Batter into Pan
- Pour the batter into the prepared cake pan and smooth the top.
- 6. Bake
- Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 7. Cool
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
Zusatztipps für die Zubereitung
To achieve the lightest texture, ensure eggs are at room temperature before beating. When folding in the flour, do so gently to maintain the airiness. Avoid overmixing after adding flour to prevent a dense cake. Optional vanilla extract adds depth but the cake shines with pure simplicity as well.
Varianten und Anpassungen
This cake can be customized by layering with whipped cream and fresh fruit for a summer dessert or by dusting with powdered sugar for a minimalist touch. Experimenting with different extracts or adding a hint of lemon zest can create subtle flavor variations.
Serviervorschläge
Serve slices as a lovely standalone treat or build upon it with layers of frosting or fruit preserves for special occasions. It's an excellent choice for afternoon tea, casual gatherings, or elegant celebrations alike.
Save to Pinterest Embrace the simplicity and elegance of this vanilla sponge cake. With just a few ingredients and straightforward steps, it offers endless options for delicious desserts that delight every time.
Recipe FAQs
- → How do I achieve a light and airy sponge?
Whip the eggs on high speed until tripled and glossy, then gently fold in sifted flour to retain air for a fluffy texture.
- → Can I add vanilla flavor to the sponge?
Yes, folding in a teaspoon of pure vanilla extract during the final flour addition enhances aroma and depth without affecting texture.
- → What pan size is best for this sponge?
An 8-inch (20 cm) round cake pan works perfectly, ensuring even cooking and a manageable thickness for layering or serving.
- → How do I know when the sponge is baked through?
The cake should be golden and a toothpick inserted in the center must come out clean, typically after 22–25 minutes at 350°F (180°C).
- → Why are room temperature eggs important?
Room temperature eggs whip more easily and reach greater volume, contributing to the sponge’s light and airy texture.
- → Can this sponge be used for layered desserts?
Absolutely, its firm yet tender crumb serves well as a base for layered cakes, trifles, or simple dusting with sugar.