Description
This classic Vanilla Sponge Cake is a light, airy, and fluffy dessert perfect for any occasion. Made with simple ingredients like eggs, flour, and vanilla, it features a delicate crumb and subtle sweetness, enhanced by a dusting of powdered sugar. Ideal for birthdays, teatime, or as a base for layered cakes.
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 prevent the cake from sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are well combined for even rising.
- Beat Egg Yolks and Sugar: In a separate large bowl, beat the egg yolks and granulated sugar until the mixture is thick, pale, and fluffy. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Water: Gradually add the dry ingredients into the egg yolk mixture, alternating with the warm water. Mix until you achieve a smooth batter without lumps.
- Whip Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. This step is crucial for a light sponge texture.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter, taking care not to deflate the mixture to preserve airiness.
- Pour and Smooth Batter: Pour the batter into the prepared cake pan and smooth the surface evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool and Dust: Allow the cake to cool completely before dusting with powdered sugar for a simple, elegant finish.
Notes
- Ensure egg whites are beaten to stiff peaks to create the cake’s light texture.
- Folding should be done gently to maintain air pockets in the batter.
- Use warm water to help blend ingredients smoothly.
- Cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
- Serve plain or with fresh berries and whipped cream for extra flavor.
