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Classic Vanilla Sponge Cake served on a stand
Simple and delicious vanilla sponge cake, the perfect dessert for any occasion

Classic Vanilla Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect sponge is air. Millions of tiny bubbles beaten into the eggs expand in the hot oven, and as the egg proteins set, the cake locks into this lifted state. This version adds butter (similar to a Genoise) for a moister, tender crumb, though it requires a gentle touch to maintain the volume.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Round Cake Pan
  • Electric Hand Mixer or Stand Mixer
  • Wire Cooling Rack

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line the bottom of your cake pan with parchment paper.

Tip: Line only the bottom! If you grease the sides, the sponge cannot 'climb' the walls, resulting in a flatter cake.
2 ✓

Sift together the flour, baking powder, and salt.

Tip: Sifting aerates the mixture, ensuring the flour doesn't weigh down the batter.
3 ✓

Beat the eggs and sugar until pale, thick, and tripled in volume (about 8-10 minutes).

Tip: This is the most crucial step: this mechanical aeration provides the cake's structure.
4 ✓

Gently stream in the milk, vanilla, and melted butter while mixing on the lowest speed.

Tip: Ensure the butter isn't hot, or it will cook the eggs. Fat deflates foam, so work quickly.
5 ✓

Gently fold in the flour mixture using a silicone spatula.

Tip: Do not use a mixer here! The goal is to incorporate the flour without knocking out the air you just whipped in.
6 ✓

Bake for 25-30 minutes. Test for doneness with a toothpick.

Tip: Do not open the oven door during the first 20 minutes!
7 ✓

Invert onto a wire rack, peel off the parchment, and let cool completely.

Tip: Cooling on a rack allows air to circulate underneath, preventing a soggy bottom.

Recipe FAQ

Why did the center collapse?
You likely opened the oven door too early, causing the delicate structure to collapse from the rush of cold air. Alternatively, too much baking powder was used.
Why is it domed?
The oven was likely too hot, causing the edges to set before the center finished rising.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs (room temperature)
  • 1 stick Unsalted Butter (melted, lukewarm)
  • 1/2 cup Whole Milk (scant)
  • 2 tsp Baking Powder
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Salt