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Vanilla sponge cake served
Simple and delicious vanilla sponge cake, perfect dessert for any occasion

Classic Vanilla Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect sponge is air. Millions of tiny bubbles beaten into the eggs expand in the hot oven (thermal expansion), and as the egg whites set, the batter fixes in this risen state. The addition of butter (genoise style) makes it moister but also heavier, requiring a gentle hand.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Electric whisk.
  • Wire rack.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the cake tin with baking parchment.

Tip: Only line the bottom! If you grease the sides, the sponge cannot 'climb' the wall and will be lower.
2 ✓

Sieve the flour, baking powder, and salt together.

Tip: Aeration is important so the flour doesn't weigh down the foam.
3 ✓

Whisk the eggs with the sugar until pale and tripled in volume (approx. 8-10 minutes).

Tip: This is the most important step: this is where we introduce mechanical volume (air).
4 ✓

Pour in the milk, vanilla, and melted butter whilst mixing on a low speed.

Tip: The butter shouldn't be hot, or it will scramble the eggs. Fat 'kills' the foam, so work quickly.
5 ✓

Fold in the flour gently using a hand spatula.

Tip: Do not use a mixer! The goal is to distribute the flour without knocking out the air.
6 ✓

Bake for 25-30 minutes. Perform a skewer test.

Tip: Do not open the door in the first 20 minutes!
7 ✓

Turn out onto a wire rack, peel off the paper, and leave to cool.

Tip: On a rack, it ventilates from below too, so the bottom doesn't get soggy.

Recipe FAQ

Why did the middle sink?
You opened the oven door too soon, and the structure, still weak, collapsed from the cold air. Or you used too much baking powder.
Why is it domed?
The oven was too hot; the edges baked faster than the middle.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs (room temperature)
  • 100 g Butter (melted, lukewarm)
  • 100 ml Milk
  • 10 g Baking powder
  • 5 ml Vanilla extract
  • 1 pinch Salt