Save Discover the joy of baking with this Simple 3-Ingredient Vanilla Sponge Cake—a light and airy vanilla sponge made with just a handful of staple ingredients. This recipe is perfect when you need a quick dessert or a versatile base for layered cakes. Its delicate texture and subtle vanilla flavor make it an ideal treat for any occasion, delivering bakery-quality results with minimal fuss.
Save This vanilla sponge cake highlights the magic of eggs beaten to perfection, creating a fluffy and tender crumb. Its neutral flavor profile allows for endless customization, whether you want to add fresh fruit, layer it with cream, or simply dust it with powdered sugar.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (about ½ cup + 2 tbsp)
- 120 g all-purpose flour (about 1 cup), sifted
- 1 tsp pure vanilla extract (optional, for enhanced vanilla flavor)
Instructions
- 1. Preheat your oven
- Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- 2. Beat the eggs
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
- 3. Add the sugar
- Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- 4. Fold in the flour
- Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.
- 5. Prepare to bake
- Pour the batter into the prepared cake pan and smooth the top.
- 6. Bake
- Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 7. Cool the cake
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
Zusatztipps für die Zubereitung
For best results, make sure your eggs are at room temperature to achieve maximum volume when beating. Use a gentle folding technique when incorporating the flour to preserve the lightness of the batter. Avoid overmixing after adding flour to prevent a dense texture.
Varianten und Anpassungen
To enhance the vanilla flavor, add the optional teaspoon of pure vanilla extract. This cake serves as an excellent base for layering with creams, fruits, or jams, or it can be kept simple and dusted with powdered sugar for a delicate finish.
Serviervorschläge
Serve this sponge cake as a standalone dessert with fresh berries or whipped cream, or use it as the foundation for trifles and multi-layered cakes. Its airy texture pairs beautifully with custards and fruit compotes.
Save With this straightforward recipe, you can enjoy a classic vanilla sponge cake at home anytime. Its simplicity and elegance make it a timeless favorite, ideal for both beginners and seasoned bakers alike. Try experimenting with your favorite toppings and fillings to make it uniquely yours.
Recipe Questions & Answers
- → What makes the sponge cake light and airy?
Whipping the eggs until thick and tripled in volume incorporates air, creating a fluffy texture in the final cake.
- → Can vanilla extract be omitted?
Yes, vanilla extract is optional but adds a subtle depth of flavor that enhances the overall taste.
- → Why is flour folded gently into the batter?
Gently folding prevents deflating the batter, preserving the air bubbles needed for a light crumb.
- → Is it necessary to use room temperature eggs?
Eggs at room temperature whip better and hold more air, resulting in a lighter sponge.
- → What is the best way to check cake doneness?
Insert a toothpick into the center; if it comes out clean, the cake is perfectly baked.