Are you in search of a quick and hassle-free dessert that still delivers on taste and texture? Look no further than this incredibly easy vanilla sponge cake recipe. With just three basic ingredients, you can whip up a deliciously light and fluffy cake that’s perfect for any occasion. Whether you’re a novice baker or a seasoned pro, this recipe is sure to become a staple in your kitchen. Let’s dive into the simplicity of creating this delightful treat!
Ingredients:
- 4 eggs (whole)
- 80g powdered sugar / white sugar (1/3 cup)
- 80g cake flour or all-purpose flour (1/2 cup)
- Optional: Vanilla extract or any other flavoring of your choice
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.
- Prepare the Eggs: In a large mixing bowl, crack open the eggs and add them whole. Beat the eggs with an electric mixer or whisk until they become pale and frothy.
- Add Sugar: Gradually add the powdered sugar to the beaten eggs, continuing to mix until the sugar is fully incorporated and the mixture becomes thick and airy.
- Fold in Flour: Sift the cake flour or all-purpose flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, taking care not to deflate the air incorporated during the mixing process. Continue folding until no lumps remain and the batter is smooth and uniform.
- Add Flavoring (Optional): If desired, add vanilla extract or any other flavoring of your choice to enhance the taste of the cake batter. Mix until evenly distributed.
- Bake: Pour the batter into the prepared cake pan and spread it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the pan in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and springs back when lightly touched.
- Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely before slicing and serving. Enjoy your simple and delicious vanilla sponge cake!
Cook Notes and Variations:
- Texture: For a lighter and fluffier texture, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, resulting in a softer crumb.
- Flavor Options: Experiment with different flavorings such as almond extract, lemon zest, or cocoa powder to customize the taste of your sponge cake.
- Decorations: Dress up your cake with whipped cream, fresh fruit, chocolate ganache, or a dusting of powdered sugar for added flair.
Keto and Low-Carb Version:
- Almond Flour: Substitute almond flour for cake flour or all-purpose flour to create a keto-friendly version of this sponge cake. Almond flour provides a nutty flavor and lower carbohydrate content.
Frequently Asked Questions (FAQs):
- Can I use self-rising flour instead of cake flour or all-purpose flour? While self-rising flour contains leavening agents such as baking powder and salt, it may affect the texture of the cake. For best results, stick to cake flour or all-purpose flour for this recipe.
- How can I ensure my sponge cake is light and airy? Beating the eggs until pale and frothy is key to achieving a light and airy sponge cake. Take your time during this step and be sure not to overmix the batter once the flour is added.
- Can I make this cake in advance? Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cake for longer storage. Thaw the cake at room temperature before serving.
Indulge in the simplicity of homemade baking with this easy vanilla sponge cake recipe. With just three basic ingredients, you can create a delectable dessert that’s sure to impress. Whether enjoyed on its own or dressed up with your favorite toppings, this cake is a true crowd-pleaser. So, roll up your sleeves, preheat your oven, and get ready to delight your taste buds with this irresistible treat!
