Save Discover the joy of baking with this Simple 3-Ingredient Vanilla Sponge Cake, a light and airy dessert perfect for any occasion. Made with just eggs, sugar, and flour, this classic sponge cake can be whipped up quickly and easily, serving as a delightful treat on its own or as an elegant base for layered creations.
Save This vanilla sponge cake exemplifies how simple ingredients and careful technique can transform everyday pantry staples into a deliciously tender and fluffy dessert. The key is in whipping the eggs to incorporate plenty of air, resulting in a spongy texture that can complement any dessert table.
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 to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- 2. 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. Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- 4. 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. Pour the batter into the prepared cake pan and smooth the top.
- 6. Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 7. 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
Use eggs at room temperature to help achieve maximum volume when beating. Be gentle when folding in the flour to avoid deflating your batter, preserving the light and airy texture. Don’t skip lining your cake pan with parchment paper; it ensures the delicate sponge releases easily after baking.
Varianten und Anpassungen
For a richer vanilla flavor, add the optional teaspoon of pure vanilla extract. This sponge cake serves perfectly as a base for layered cakes or trifles and can be dusted with powdered sugar for a simple finishing touch. You may also experiment by folding in finely grated citrus zest or substituting a small portion of the flour with almond flour for subtle variations.
Serviervorschläge
Serve slices of this vanilla sponge cake with fresh berries and whipped cream for an elegant dessert. It pairs beautifully with fruit compotes or a drizzle of chocolate sauce. Use it as a foundation to build your favorite multi-layer cake by adding buttercream or jam between layers.
Save With these simple steps and ingredients, you’ve baked a timeless vanilla sponge that is as versatile as it is delicious. Enjoy creating memorable desserts or savor this cake on its own with a cup of tea or coffee—baking doesn’t get any easier or more rewarding.
Recipe FAQs
- → What makes this vanilla sponge so light and airy?
Beating the eggs until thick and tripled in volume incorporates air, creating a delicate and fluffy texture.
- → Can I add vanilla extract to enhance the flavor?
Yes, adding a teaspoon of pure vanilla extract during the folding step enriches the cake’s aroma and taste.
- → Why is it important not to overmix after adding flour?
Overmixing can deflate the batter, reducing airiness and resulting in a denser texture.
- → What container is best for baking this sponge?
An 8-inch round cake pan lined with parchment paper ensures even baking and easy release.
- → How do I check if the sponge is fully baked?
Insert a toothpick into the center; it should come out clean when the sponge is done baking.
- → Can this sponge be used as a base for layered cakes?
Absolutely, its light texture makes it ideal as a foundation for trifles and layered desserts.