This is by far the best vanilla sponge cake baked by me and I still can’t get over its awesomeness! A cake so moist and so spongy can only be a reality in our dreams!
If you are looking for one fail-proof recipe for the best vanilla sponge cake ever, then you have come to the right place! This is the ultimate guaranteed recipe of the super-moist vanilla sponge cake which can never go wrong even if you are a newbie in baking. The recipe is so simple yet produce so amazing result every time that it is almost unbelievable!
I was always fond of frost-free cakes as I can enjoy them being guilt-free and the frostings turn out to be too sweet for my liking. This vanilla sponge cakes satisfies my and by hub’s craving for a good sponge cake which we are not always able to find in our nearby bakeries.
Sponge cake is a mood-booster according to me and I bet no one ever denies to have a bite of such heavenly goodness. And if you are feeling low for whatever reason, this vanilla sponge cake will surely pick you up and help you recall all the good things of life which we tend to ignore in our pangs of depression.
And whoever had named it as sponge cake couldn’t have named it any better! This cake is a real replication of sponge and as you take your bites, it just melts inside your mouth making you immensely happy from inside!
I am not a pro baker though I wish to. For an enthusiastic baker like me it is pretty important to keep a surefire recipe of basic vanilla sponge cake in my repertoire and delight my friends and family with such delicacy every now and then.
My hub is a freak on this cake in particular which is why this is quite a regular affair in our home. No matter how frequently I bake it, every time it just vanishes in a jiffy!
We love to enjoy this vanilla sponge cake with our favorite cup of tea and wish the tea never gets over. This recipe makes 2 cakes with 9 inch of diameter each which is quite a big one for a family of four.
You can keep this cake for good 4 to 5 days in the refrigerator if it lasts that long; just pop it in the microwave for a minute before serving as it is best enjoyed when a little warm. Hot tea with a generous slice of delicious sponge cake, sounds like a luxury! What else would you want from life?
Many sponge cake recipes call for separating the eggs and beating whites & yolks independently and finally folding the beaten egg whites into the cake batter. This sounds a bit intimidating to me; although I am sure that would definitely add some extra edge to the sponge cake.
In case you too are bit afraid to follow the separating method, you will love this version of sponge cake as it does not require separating the eggs making the recipe a tad bit easier but still producing an incredibly moist and fluffy sponge cake.
We are not too high on frosting; so I skipped it. If you like, you can frost the cake using a homemade buttercream or with any store-bought version. Just make sure to cool down the cake completely before adding the frosting over the cake.
You can also drizzle some confectioner’s sugar (a.k.a. icing sugar) to give it a quick pro touch! But for me, a frost-free cake is where my heart is!
- All-purpose flour – 345 gms (3 cups)
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Unsalted butter – 226 gms (1 cup)
- Granulated white sugar – 350 gms (1 & ¾ cup)
- Eggs – 4, large
- Pure vanilla extract – 2 tsp
- Milk – 1 cup, at room temperature
- Preheat the oven to 180 C / 350 F and place the wire rack at center of the oven. Grease two 9-inch round cake pans with butter or non-stick spray. Make sure to use pans with sides at least 2 inch high as this cake will rise quite a bit.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- Now take the butter in another large bowl and using your electric mixer (hand or stand), beat it until soft and creamy, about 2 minutes.
- Gradually add the sugar and beat until light and fluffy which would take about 5 more minutes.
- Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure all the ingredients are mixed evenly. Add the vanilla extract and beat until combined.
- Now it’s time to mix dry and wet ingredients. Add the flour mixture and milk alternatively to the butter-sugar mixture, beginning and ending with the flour and mix after each addition to ensure even mixing.
- Evenly divide the batter between the two prepared pans and smooth out the tops with the back of a spoon or an offset spatula. Bake both the cakes for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
- Place the caked on a wire rack and let them cool in their pans for about 10 minutes. Then using a blunt knife or a spatula, detach the cake from the side of the inside wall of the pans if they have not already released on its own. Invert the cake on a plate and re-invert to get the top side up. Serve warm.