Moist Vanilla Sponge Cake Recipe
A light, fluffy vanilla sponge cake with tender crumb and rich vanilla flavor — perfect as a base for layer cakes, trifles, or served simply with fruit and cream.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
Ingredients
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4 large eggs, room temp
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¾ cup granulated sugar
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1½ tsp vanilla extract
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1 cup cake flour (or ⅞ cup all-purpose), sifted
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½ tsp baking powder (optional)
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Pinch of salt
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¼ cup milk
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2 tbsp unsalted butter or neutral oil
Instructions
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Preheat oven to 350°F. Grease bottom only of a 9-inch round pan.
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Beat eggs and sugar for 6–8 minutes until thick, pale, and tripled in volume.
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Add vanilla extract. Sift in flour, baking powder, and salt in batches. Fold gently.
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Warm milk and butter. Temper with a little batter, then fold into main batter.
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Pour into pan. Bake for 25–30 minutes, until golden and springy.
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Cool 10 minutes in pan, then turn out onto rack to cool completely.
Notes
For layer cakes, double the recipe and divide between two pans. Cake can be frozen. Do not overmix or cake may collapse.
Find it online: https://thefoodaunt.com/moist-vanilla-sponge-cake-recipe/