Vanilla Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This vanilla sponge cake is my go to when I need something impressive but don't want to spend all day in the kitchen. The whole thing comes together in under an hour, and honestly, the ingredient list is so simple you probably have everything at home already. I love using eggs as the star here because they're packed with choline, which is great for brain health, plus they give the cake that wonderfully light and fluffy texture. The best part? This recipe is genuinely foolproof. Even if you're new to baking, you'll end up with a beautiful golden cake that tastes like it came from a proper bakery.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 10 mlvanilla extract
- 10 gbaking powder
- 5 gsalt
- 120 mlwhole milk
- 20 gconfectioner's sugar
- 20 gpowdered sugar
- unsalted butter, for greasing
- unsalted butter, for frosting
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm (8 inch) round cake pans and line the bottoms with parchment paper.
Tip: Use room temperature ingredients for best results.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients for a light texture.
- 3
In a large bowl, whisk together the butter, eggs, and vanilla extract until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to create a smooth surface.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake!
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