Description
A soft and fluffy vanilla sponge cake you can use for birthdays, layer cakes, or a simple tea-time treat. Easy to make, light in texture, and perfect with any frosting or filling. (makes two 8-inch cakes).
Ingredients
- 200 g (¾ cup + 2 tbsp) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 1 ½ tsp pure vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 tbsp (10 g) cornstarch
- 1 ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 329°F / 165°C and line two 8-inch / 20 cm cake pans with parchment paper (bottom only).
- Sift the cake flour, baking powder and salt together. Set aside.
- In a stand mixer with the whisk attachment, beat the softened butter + sugar on medium-high for 5 minutes until pale and creamy.
- Reduce the speed, add the vanilla, then add the eggs one by one, mixing 1 minute between each addition.
- Increase to high speed and whip for 5 minutes until the mixture doubles in volume.
- Stop the mixer, add the dry ingredients, and gently fold with a spatula until smooth and lump-free.
- Divide the batter evenly between the two pans.
- Bake for 30 minutes (do not open the oven).
- Check with a toothpick—it should come out clean. Add 5 more minutes if needed.
- Let the cakes cool a few minutes in the pans, then unmold and cool completely on a rack.
- Optional: level the tops while slightly warm for cleaner layers.
Notes
Storage : Store at room temperature for up to 4 days, or freeze up to 3 months (well wrapped).
Tips:
- Use a kitchen scale for perfect ratios.
- Room-temperature ingredients = better volume.
- Cream butter + sugar long enough for a lighter crumb.
- Beat well between each egg to keep the batter airy.
- Fold gently when adding dry ingredients (don’t deflate).
- Don’t open the oven before the end of baking.
- Level the cakes cold for clean layers.
- Soak with simple syrup if you want a moister sponge.
- For a 6 inches / 15 cm pan: Divide the preparation and bake in 2 pans of 4-6 inches / 12-15 cm, for about 40-45 minutes and you can cut your cake to have 4 layers of sponge cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cake, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11
- Sodium: 50
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 1
- Protein: 5
- Cholesterol: 68