Description
This classic Vanilla Sponge Cake is light, fluffy, and moist, perfect for any occasion. Made with simple ingredients like eggs, sugar, and vanilla, it’s an easy-to-make dessert that delivers a tender crumb and delightful vanilla flavor. Dust it with powdered sugar for an elegant finish.
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks together with the granulated sugar until the mixture becomes thick, pale, and fluffy, then stir in the vanilla extract for flavor.
- Add Dry Ingredients and Water: Gradually incorporate the flour mixture into the egg yolk mixture, alternating with the warm water, mixing gently until the batter is smooth and combined.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, meaning they hold their shape firmly when the beaters are lifted.
- Fold Egg Whites: Carefully fold the whipped egg whites into the batter in batches, ensuring not to deflate the airiness you’ve created, which keeps the cake light.
- Pour into Pan and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Dust: Allow the cake to cool completely in the pan on a wire rack. Once cool, dust the top generously with powdered sugar before serving.
Notes
- Be gentle when folding in the egg whites to maintain the cake’s light texture.
- Make sure the egg whites are whipped to stiff peaks for the best rise.
- Use room temperature eggs for better aeration and volume.
- You can add a bit of lemon zest or almond extract for a different flavor twist.
- Store leftover cake in an airtight container for up to 3 days at room temperature.
