This is my best vanilla sponge cake recipe. This is like a professional backer-style classic vanilla sponge cake. Vanilla Sponge cake is a basic cake recipe, made with simple ingredients. Anyone can make it very easily by following a few steps.
This cake is very soft and smooth. It can be eaten as a morning breakfast or an afternoon snack. It can be eaten at any time. Kids love this cake a lot. For those who like vanilla flavor, this is the perfect cake.
What is Vanilla Sponge Cake:
Vanilla sponge cake is a light cake, it’s made with eggs, flour, sugar, baking powder, and some other ingredients more.
Many people say that this cake was first made in Spain. The sponge cake is non-yeasted. It was first found in an English poem about cuisine, it was first found in an English poem about cuisine, which was written by poet Gervase Markham.
After that Various English recipe books have written about this sponge cake. In the mid-18th century, Sponge cakes became the cake recognized.
This cake is still popular because this cake is crispy on top and soft inside
Why this is the best sponge cake:
This vanilla sponge cake recipe is the easiest and perfect cake recipe. This cake is made by trying many times and experimenting in different ways. For this, the cake recipe will give the best results.
In this case, I add lemon juice which gives you a new flavor of this cake and makes it different.
The amount I mentioned in this recipe I tried many times to get it out correctly which is why this cake is crispy on the top and soft inside.
When it is time to beat the eggs I slowly add sugar which is why the sugar blends very well and the fluffiness of the mixture has not decreased.
Benefits of Vanilla Sponge Cake:
The best benefit of this cake is that it gives you energy. This cake easily fills the stomach and gives strength to work all day. That works very well as a breakfast for the kids.
The vanilla sponge cake is very helpful for your digestion system. The ingredients used in this recipe are good for your digestion. This cake is very light and soft which is easy for old people to digest.
If you used sugar-free sugar in this cake recipe, then this cake will be very healthy. Which can be eaten by diabetics and those who want to lose weight.
Who are trying to build muscle and strength this cake is best for them. It helps to become a bodybuilder and give the perfect body as you want.
This cake makes you feel good. Those who enjoy eating vanilla flavor can make their mood better by eating this cake.
Extra tips for vanilla sponge cake
If you think the cake batter is too thick then increase the amount of milk and mix with the batter very well. Because if it’s thick, the cake won’t be spongey.
In case, you can use vinegar if lemon juices are not available. But anyone has to be used. Because it brings a new flavor to someone and it helps to soften the cake.
When the cake mixture is poured into the baking pan Butter paper should be used under the baking pan. Otherwise, the cake will not come out well. And may even burn down. It is better if you spray oil on the butter paper. It will give better results.
This cake can be made on the stove. For this, you have to put a thick pan on the stove and put the baking pan on it. And cover the baking pan with something stiff. It takes 30 to 35 minutes to prepare in medium flame.
The eggs used in the cake must be at room temperature. Because it gets beaten very easily and it’s become fluffier. If you have fridge eggs then put them into normal or warm water for 5 minutes, then the eggs will move to room temperature.
Always try to check if the baking powder is still good or not, and check the expiry date. Because the baking powder plays a very important role in this recipe. If you do everything right but the baking powder is not good your cake doesn’t rise and your cake becomes soggy so always check the baking powder before using it in the recipe.
(For checking baking powder, take 1 tablespoon of baking powder in a blow and pour hot water into it. If it bubbles energetically immediately, your powder is still good but if it’s not then don’t use it.)
Try to use a pinch of salt in this recipe. It works even if you don’t use it but, in my opinion, it is better to use salt because it helps to balance the sweetness and also helps to enhance the perfect taste of the cake.
In this cooking, milk should be used lightly heated or at in-room temperature. Because if cold milk is used then the cake mixture will cool down and the cake will not rise properly.
- 1 cup all-purpose flour 1 cup.
- ½ cup sugar.
- 4 eggs. (At room temperature)
- 1/2 teaspoons baking powder.
- 2 teaspoons oil.
- 1 tablespoon vanilla extract.
- 3 tablespoon milk.
- 1 tablespoon lemon juice.
- Pinch of salt
All-purpose flour: Always try to use good quality and branded all-purpose flour. It is necessary to take strained flour before using it, then it will mix quickly and the mixture becomes much smoother
Sugar: It is best if you can use sugar-free sugar. But if you use regular sugar then it is better to use powdered sugar. It mixes easily with eggs.
Eggs: The eggs used in the cake must be at room temperature. The egg should be beaten for a long time so that its fullness is not lost.
Baking powder: Don’t use baking soda it’s not risen properly. Try to used good quality and perfect quantity of baking powder, it makes the cake fluffier and rise properly.
Oil: Use 1 tablespoon normal cooking oil for extra moisture. But never use more oil. I tried to use 1 tablespoon more than the cake did not rise as well as you want.
Milk: Try to use full cream milk or full-fat milk. It made the cake tastier. always try to use fresh fatty liquid milk Do not use any milk substitute.
Vanilla extract: Always try to use the best and high-quality vanilla flavor. Because if you don’t use good quality vanilla extract, then the aroma of real vanilla will not come properly and the cake will lose its flavor.
lemon juices: Don’t use lemon juice more than 1 tablespoon. Because the cake can be more saury which does not feel good to eat. Always use fresh lemon juice or you can use vinegar as a lemon substitute.
Salt: Use a pinch of salt in this recipe. It helps to balance the sweetness of this cake and also helps for increasing the perfect taste.
- First take 4 eggs into a blow, carefully separate egg yolk and white. Put the egg yolk in another blow and keep it site.
- Now beat the egg white add ½ cup of sugar gradually and beat for 10 minutes, when the mixture is mixed perfectly then add all the egg yolk and beat it again for 2 minutes.
- Then add all-purpose flour and baking powder. Gradually mix it gently. After that adding milk, vanilla extract, oil, and lemon juices, pinch of salt mix it well ensures don’t over mix. If you overmix the batter then it loses the fluffiness.
- In a greased pan, line with butter paper and grease it from the top, pour all the batter, and tap it then bake at 180C/ 355F for 35 minutes. After baking, cool it for 15 minutes. Your vanilla sponge cake is ready. Enjoy the vanilla sponge cake with tea or coffee.