Description

This classic Vanilla Sponge Cake is a light and airy dessert perfect for any occasion. Made with simple ingredients like eggs, sugar, flour, and vanilla, it achieves a delicate texture through careful folding of whipped egg whites into the batter. Baked to golden perfection and dusted with powdered sugar, it’s ideal as a base for various toppings or enjoyed on its own with tea or coffee.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

4 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup warm water

For Finishing

Powdered sugar for dusting

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking during baking.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
Beat Egg Yolks and Sugar: In a large separate bowl, beat the egg yolks and granulated sugar using a mixer until the mixture turns thick, pale, and fluffy. Then stir in the vanilla extract evenly.
Combine Dry Ingredients and Water: Gradually incorporate the dry flour mixture into the egg yolk mixture, alternating with warm water, mixing gently until the batter is smooth and uniform in texture.
Whip Egg Whites: In another clean bowl, beat the egg whites using a mixer until stiff peaks form, ensuring the whites are firm and glossy.
Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the yolk batter without deflating the mixture, preserving the airy texture essential to sponge cake.
Pour Batter into Pan: Transfer the combined batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Bake the Cake: Place the pan in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and Finish: Allow the cake to cool completely in the pan before removing. Once cool, dust the top with powdered sugar for a lovely finishing touch.

Notes

Be gentle when folding in egg whites to maintain the cake’s light texture.
Make sure all bowls and utensils are clean and free of grease before whipping egg whites to achieve maximum volume.
Check cake doneness early at 20 minutes to avoid overbaking, which can dry out the sponge.
Serving suggestion: Enjoy the sponge cake sliced with fresh berries, whipped cream, or a drizzle of chocolate sauce.
This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Western