Soft and Fluffy Vanilla Sponge Cake

Soft and Fluffy Vanilla Sponge Cake

(Light, airy, and bakery-style)

This Soft and Fluffy Vanilla Sponge Cake is perfect for birthdays, tea time, or as a base for layered and cream cakes. It’s light, moist, and delicately flavored with vanilla.

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Ingredients (8-inch round cake)

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup milk, warm
• ¼ cup vegetable oil or melted butter
• 1½ tsp vanilla essence

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Directions

Step 1: Prepare the Pan & Oven

1. Preheat oven to 170°C (340°F).
2. Grease an 8-inch round cake pan and line the bottom with parchment paper.

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Step 2: Beat Eggs & Sugar

1. In a large bowl, add eggs and sugar.
2. Beat on high speed for 6–8 minutes until pale, thick, and tripled in volume.
3. The batter should form a ribbon when lifted.

This step is key to a fluffy sponge—do not rush it.

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Step 3: Fold in Dry Ingredients

1. Sift flour, baking powder, and salt together.
2. Gently fold into the egg mixture in 2–3 additions using a spatula.
3. Fold lightly to avoid deflating the batter.

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Step 4: Add Liquids

1. Mix warm milk, oil (or butter), and vanilla in a small bowl.
2. Take 2–3 tablespoons of batter and mix into the milk mixture.
3. Gently fold this back into the main batter.

This prevents the batter from sinking.

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Step 5: Bake the Cake

1. Pour batter into prepared pan.
2. Tap lightly to remove air bubbles.
3. Bake for 30–35 minutes, or until a toothpick comes out clean.
4. Do not open the oven in the first 25 minutes.

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Step 6: Cool

1. Let cake cool in the pan for 10 minutes.
2. Turn out onto a wire rack and cool completely.

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Tips for Extra Softness

• Always use room-temperature eggs.
• Beat eggs properly—volume = softness.
• Fold gently, never stir.
• Do not overbake.

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Variations

• Eggless: Replace eggs with ¾ cup yogurt + ½ tsp baking soda
• Chocolate sponge: Replace ¼ cup flour with cocoa powder
• Milk sponge: Replace oil with melted butter for richer flavor

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Storage

• Room temperature: up to 2 days (covered)
• Refrigerator: up to 5 days
• Freezer: up to 1 month (wrap well)