Make a Vanilla Sponge Cake

Vanilla, or plain, sponge cake is a standard baking item for any baker who loves making cakes. The traditional sponge uses plain or all-purpose flour with a lot of beating to ensure the rising. An easier style of sponge can be made using self-rising flour to speed up the process and still get a light cake; the trick is to use an electric mixer to help add the bubbles to the batter.

Ingredients

  • Vanilla sponge cake:
    • 100g self raising/self rising flour
    • 110g unsalted butter
    • 110g caster (superfine) sugar
    • 2-3 drops of pure vanilla essence (extract)
    • 2 large free-range eggs
    • 1 teaspoon baking powder
    • Icing sugar/confectioner's sugar for garnish
  • Vanilla sponge cake sandwich:
    • 250g butter, softened to room temperature
    • 1 teaspoon vanilla extract
    • 1 cup (220g) caster (superfine) sugar
    • 4 eggs
    • 1/5 cup (80ml) milk
    • 2 cups (300g) self-raising/self-rising flour
    • 1/5 cup (110g) jam of choice (strawberry, apricot, raspberry, etc.)
    • 1 tablespoon icing sugar/confectioner's sugar (optional, for garnish)

Steps

Vanilla Sponge Cake

  1. Preheat the oven to 180ºC/350ºF. Prepare the cake pan. Line the base with parchment/baking paper and grease the edges of the pan. Line a wire baking rack with parchment/baking paper.
  2. Sift the flour and baking powder, using a flour sifter.
  3. Add the sugar in the baking powder and flour.
  4. Make sure the butter is at room temperature. Beat the ingredients with an electric whisk.
  5. Add the two eggs, again using the electric whisk. And add the vanilla essence.
  6. Pour the batter into a 20cm-/8-inch round tin. Bake for 30 minutes.
  7. Insert a skewer into the cake. If it comes out clean it's ready, and if it doesn't, then bake for an extra five minutes.
  8. Remove the sponge cake from the oven. Tip onto the lined wire rack and leave to cool.
  9. Sprinkle with icing sugar/confectioner's sugar as a garnish. It's now ready to serve.

Vanilla Sponge Cake Sandwich

  1. Preheat the oven to 180ºC/350ºF. Prepare two sponge baking pans measuring 20cm round. Grease the sides and line the base with baking/parchment paper. Cover a wire baking rack with parchment paper.
  2. Use an electric mixer to beat the ingredients. Add the butter, vanilla extract and sugar to the mixing bowl. Beat until the mixture becomes fluffy and light.
  3. Add the eggs one at a time. Beat them into the mixture. Then beat in the milk.
  4. Add the sifted flour, a half amount at a time. Stir in each batch of flour thoroughly.
  5. Transfer the sponge cake batter to each pan. Divide the batter evenly.
  6. Place the cake pans into the oven. Bake for 30 minutes.
  7. Remove from the oven. Tip the two halves out onto the wire rack to cool. Turn them over to have the top side facing upward before leaving to cool.
  8. Transfer the base half to a serving plate. Spread the jam over the top of one half once cooled. Place the other half onto the jam covering to sandwich the two together.
  9. Serve. If wished, you can dust with icing sugar to complete the look. Cut into slices for serving.

Things You'll Need

  • Electric mixer and bowl
  • Cake pan, 20cm-round, or two cake pans if making the sandwich sponge
  • Parchment paper
  • Wire cooling rack
  • Butter knife or spatula for adding cream, frosting, jam or other filling
  • Skewer
  • Serving plate

Related Articles

  • Bake an Orange Sponge Cake
  • Make a Gluten Free Chiffon Cake
  • Make a Victoria Sandwich (Sponge Cake with a Fruit Jam)
  • Make an Easy Sponge Cake
  • Make a Gluten Free Victoria Sponge

Sources and Citations

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