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Light-as-Air Vanilla Sponge Cake Recipe

A delicate, fluffy sponge cake with a whisper of vanilla, perfect for any occasion. Easy to make and endlessly versatile.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, sponge cake recipes
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 large eggs room temperature
  • 3/4 cup 150g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup 120g cake flour, sifted
  • 1/4 cup 60ml whole milk, room temperature
  • 1/4 cup 60g unsalted butter, melted and cooled
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
  • In a large mixing bowl, combine the eggs and sugar. Beat with an electric mixer on high speed for 6-8 minutes, until thick, pale, and tripled in volume. The mixture should fall in a thick ribbon when you lift the beaters.
  • Beat in the vanilla extract on low speed for 10 seconds.
  • Sift the cake flour and salt over the egg mixture in three additions. Use a rubber spatula to gently fold the flour in after each addition. Fold only until no streaks remain, do not overmix.
  • In a small bowl, whisk together the milk and melted butter. Drizzle this mixture down the side of the bowl and fold it in gently, just until incorporated.
  • Pour the batter into the prepared pan and gently smooth the top. Bake for 22-25 minutes, until the top is golden and springs back when lightly touched.
  • Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges, then invert the cake onto the rack to cool completely.

Notes

1. Room temperature eggs: Place cold eggs in a bowl of warm water for 5 minutes to bring them to room temperature quickly.
2. Cake flour substitute: For each cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.
3. Sift together well.
4. Storage: Keep unfrosted cake wrapped in plastic at room temperature for up to 2 days. Freeze layers for up to 3 months.
5. Flavor variations: Add lemon zest, swap vanilla for almond extract, or fold in 1/4 cup cocoa powder with the flour for a chocolate version.