Simple Vanilla Sponge Cake Recipe
A delicious old fashioned , traditional Vanilla Sponge cake which tastes awesome
Servings: 40 slices
Calories: 100kcal
Ingredients
- 4 eggs
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 2 ¼ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups milk whole or 2% fat
- 10 tbsp butter 1 ¼ sticks or ½ cup oil
Instructions
- Preheat the oven to 350 deg F
- Line and grease two 8 inch round pan with butter and dust with all-purpose flour
- In a bowl combine all-purpose flour, baking powder, and salt and mix it with a whisk and keep aside.
- Powder the granulated sugar and keep it aside.
- Using a hand or electric mixer beat the eggs at high speed till it gets a yellow lemon color and this takes about 5 minutes.
- Next, add the powdered sugar gradually and beat till it is light and fluffy for about 3 to 4 minutes, the volume of the mixture should double up.
- On lifting and pouring from the whisk the batter should fall in a ribbon shape.
- Beat in Vanilla to the batter.
- Next add the flour gradually or in 3 additions, beating at low speed just until it is smooth.
- In a saucepan, heat milk and add butter just until the butter melts.
- Add the milk into the batter gradually just until combined, take care not to overbeat
- Pour the batter into both the pans, dividing it equally.
- Bake for about 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes and later on a cooling rack until cooled.
- Slice it up and serve topped with whipped cream and sliced strawberries. It tastes out of the world! Enjoy
Video
Notes
- The original method suggests warming the eggs in a bowl over a pot of simmering water until lightly heated, being careful not to curdle them. This process takes about 5 minutes. To save time, this step can be skipped by allowing the eggs to come to room temperature before beating them directly in a bowl with a mixer.
- Granulated sugar can also be powdered to make it finer, ensuring it mixes more easily into the eggs.
- Heat the milk and butter in advance on a low flame so it does not burn and is melted and ready so it can be poured in at the right time in the last step of making the batter.
Nutrition
Serving: 30g | Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 70mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 124IU | Calcium: 27mg | Iron: 0.4mg
