Dessert Vanilla Sponge Cake

Name: Dessert Vanilla Sponge Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; Pinch of salt; 1/4 cup unsalted butter, melted; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore baking, and this Dessert Vanilla Sponge Cake has become one of my favorite treats to whip up in the kitchen. The lightness and airy texture of the sponge utterly transform any gathering into a delightful occasion. We often serve it simply dusted with powdered sugar or topped with fresh berries and whipped cream. The secret lies in properly folding the egg whites into the batter, creating that irresistible fluffiness. Trust me, you’ll want to bake this cake again and again!

Created by

Emily

Last updated on 2026-02-03T18:53:27.436Z

Baking this Dessert Vanilla Sponge Cake has been a real joy for me. I remember the first time I made it, the kitchen filled with an irresistible aroma of vanilla. It’s fascinating how integrating room temperature ingredients helps attain that perfectly risen cake. A subtle tip I've learned is to ensure not to overmix your batter once the flour is added, as this can affect the cake's delicate texture.

Over the years, I've experimented with different flavors and fillings, but I always come back to the classic vanilla. To elevate the cake, trying out different toppings, such as fresh fruits or a rich chocolate ganache, can truly transform this simple recipe into something spectacular. Enjoy baking and savoring every slice!

        Why You'll Love This Recipe
        Light and airy texture that melts in your mouth
Delicate vanilla flavor that pairs beautifully with fresh fruits
Versatile base for creative toppings and fillings

      

The Art of Folding Egg Whites

Folding egg whites into your batter is a crucial step in achieving that desired light and airy texture. To do this, use a rubber spatula and gently lift the batter from the bottom, turning it over the egg whites. Be cautious not to deflate the egg whites, as they provide the critical lift. If done correctly, the mixture should look fluffy and slightly voluminous. This technique not only affects the cake's texture but also its height, contributing to a beautiful final presentation.

It's important to note that under-folding can leave streaks of egg whites, while over-folding can lead to a dense cake. Aim for a well-mixed batter that maintains its airy quality. If you're unsure, stop and check the consistency; it should be smooth and homogeneous without any white clumps.

Choosing the Right Flour

For this sponge cake, using all-purpose flour strikes the perfect balance between structure and tenderness. If you’re looking to experiment, substituting half of the all-purpose flour with cake flour can yield an even lighter texture due to its lower protein content. Just remember, cake flour absorbs more liquid; you may need to adjust the wet ingredients slightly to achieve the right consistency.

If dietary restrictions are a concern, consider gluten-free all-purpose flour blends. These can be used in a 1:1 ratio, though the cake may yield a slightly different texture. You can also enhance flavor by using whole wheat pastry flour, but expect a denser result compared to traditional all-purpose flour.

Storage and Serving Suggestions

After baking, this vanilla sponge cake can be stored at room temperature for up to three days, covered in a cake dome or plastic wrap to maintain its moisture. If you need to keep it longer, consider refrigerating it for up to a week. For an even longer shelf life, you can freeze the cake; wrap it tightly in plastic and then in aluminum foil, which allows for up to three months of storage. Just remember to thaw it in the refrigerator overnight before enjoying.

This cake excels in versatility. For serving, I love to dust it with powdered sugar or pair it with freshly whipped cream and seasonal berries for a fresh touch. You may also use it as a base for a layered dessert; add fillings like lemon curd or pastry cream between layers to elevate your dessert to the next level.

Ingredients for Dessert Vanilla Sponge Cake

Ingredients

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup unsalted butter, melted
Powdered sugar for dusting

How to Prepare

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

Prepare the Batter

In a mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy. Add the vanilla extract.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

Fold Ingredients

Gently fold the dry ingredients into the egg mixture, being careful not to overmix. Then, fold in the melted butter.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before dusting with powdered sugar.

Enjoy!

Pro Tips

For an extra flavor boost, consider adding a teaspoon of almond extract to the batter or in the vanilla layer for a twist.

Troubleshooting Common Issues

If your sponge cake comes out too dense, it may be due to overmixing the batter or not properly folding in the egg whites. Make sure to gently incorporate the ingredients to maintain the airiness. Additionally, ensure your eggs are at room temperature as they whip better and contribute to a fluffier cake.

On the other hand, if the cake domes excessively in the middle, this could indicate that the oven temperature is too high. Always use an oven thermometer to check your actual temperature and adjust accordingly. A consistent 350°F (175°C) is ideal for even baking and avoiding excessive rise.

Flavor Enhancements and Variations

While vanilla is the star of this cake, you can easily infuse additional flavors. For a lemon sponge cake, incorporate the zest of one lemon along with a tablespoon of lemon juice into the egg mixture. Similarly, almond extract can offer a delightful twist; substitute it for half of the vanilla extract for a nutty richness.

If you want a chocolate version, swap out 1/4 cup of flour for cocoa powder. This keeps the sponge cake's structure intact while adding depth of flavor. Just remember to check your cocoa powder for sweetness, as unsweetened cocoa can alter the cake’s overall flavor profile.

Scaling Up the Recipe

Planning a larger gathering? Doubling this recipe is straightforward. Simply use a 9x13-inch cake pan for a larger cake or two 8-inch pans to create layers. Keep an eye on the baking time, as larger cakes may require an additional 5–10 minutes; check for doneness with a toothpick inserted in the center.

When scaling down, you can easily halve the ingredients for a smaller cake. A 6-inch round cake pan is perfect for a modest gathering. Just remember that smaller cakes generally need less time in the oven, so adjust accordingly to avoid drying out.

Questions About Recipes

→ Can I substitute the eggs?

Yes, you can replace the eggs with flaxseed meal mixed with water as a vegan alternative.

→ How do I ensure my cake is fluffy?

Make sure to beat the eggs thoroughly to incorporate air, and avoid over-mixing the batter once the flour is added.

→ Can I use a different flavor instead of vanilla?

Absolutely! You can substitute the vanilla extract with almond or lemon extract for different flavor profiles.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to three days.