Vanilla Sponge Cake

This classic vanilla sponge cake is light, airy, and features a delicate crumb that melts in your mouth. It serves as the perfect foundation for fresh berries, whipped cream, or a simple dusting of powdered sugar.

• Prep time: 18 minutes
• Cook time: 32 minutes
• Total time: 50 minutes
• Servings: 8
• Difficulty: Medium
• Cuisine: International

Ingredients

• 1 cup cake flour
• 1 cup granulated sugar
• 5 large eggs, separated
• 1/4 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350 degrees F and grease a 9-inch round cake pan.
2. Whisk together egg yolks, half the sugar, milk, and vanilla until pale and thick.
3. Sift the flour and salt, then fold it gently into the yolk mixture.
4. In a separate clean bowl, whip egg whites with cream of tartar until soft peaks form.
5. Gradually add the remaining sugar to the whites and whip until stiff, glossy peaks form.
6. Gently fold the egg whites into the cake batter in three batches.
7. Stir in the melted butter until just incorporated.
8. Pour batter into the pan and bake for 25 to 30 minutes until golden and springy to the touch.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

Tips

• Ensure your eggs are at room temperature for maximum volume.
• Sift the flour twice to ensure the lightest possible texture.
• Avoid over-mixing when folding the egg whites to keep the air trapped.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly denser; replace 2 tablespoons of the all-purpose flour with cornstarch for a better result.

How do I know when the cake is done?

The cake is done when the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.

How should I store this cake?

Store in an airtight container at room temperature for up to 3 days.