Here is an easy, simple and best recipe of vanilla sponge cake for beginners. You can make easily and quickly this sponge cake at home.
Best Vanilla sponge cake recipe for beginners:
Vanilla sponge cake ingredients:
Eggs 4 (Room temperature)
Sugar 100g
Vanilla essence 1 teaspoon
Flour 100 gram
Baking powder 1 teaspoon
Sifting the Dry ingredient:
Take a bowl, sift the flour and baking powder together. sifting helps to aerate the dry ingredient and remove lumps.
Ensure that all the cake ingredients are at room temperature.
Beating the Eggs and Sugar mixture:
In a separate bowl, take 4 eggs and separate their egg whites and egg yolks. Begin by beating the egg whites with a beater machine at medium speed until they are slightly beaten (beat for about one minute). Then, gradually add sugar little by little in 3 or 4 steps while keeping the beater on and continue mixing. After that, add the 4 egg yolks one by one and keep mixing simultaneously. Continue beating until the sponge mixture becomes light, fluffy, and creamy (be careful not to overbeat).
After that, add vanilla essence and beat few second more.
After beating, add the dry ingredients (flour and baking powder) to the egg and sugar mixture. Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Gently fold and mix with a light hand.
being careful to avoid overmixing, as it can result in a dense cake. Once everything is combined, stop stirring. Do not overmix.
Pour the cake batter:
After completing the previous step, take a 7-inch cake mold. Lightly grease the inside of the mold with oil, and then place a piece of parchment paper inside the mold. Lightly grease the parchment paper with oil as well. (If you don't have parchment paper you can cut a piece of any paper to fit the shape of the mold.) Finally, pour the batter into the prepared mold.
Tap mold:
Then tap mixing mold on countertop for a few times to burst large bubbles, or mixing in mold with a toothpick to remove bubbles.
Baking the cake:
For baking, preheat the oven to 180C/375F or 160C/320F for a fan oven and bake the cake in the oven for approximately 25 to 30 minutes. After that, you can check the cake by inserting a cake tester or toothpick into it, cake tester inserted into the center of the cake(check after 25 minute). If the cake tester comes out clean, your cake is baked. But if it doesn't come out clean, then the cake needs more baking time.
Once the cake is baked, take it out of the oven, cover it, and let it cool in the mold for about 10 to 20 minutes. After it has cooled, remove it from the mold and also take off the parchment paper.
Frosting the vanilla sponge cake:
Now that the cake is ready, you can proceed to frost and fill it. You have various options for filling and frosting, such as whipped cream, chocolate ganache, or fruit compote. It's up to you to choose the type of filling and frosting you prefer for the cake.
Whipped Cream Filling and Frosting:
Ingredients:
Heavy whipping cream
Sugar (powdered sugar or granulated sugar)
Vanilla extract (optional)
Instructions:
- Chill a mixing bowl and beaters in the refrigerator for about 15-30 minutes.
- Pour the heavy whipping cream into the chilled bowl and add sugar to taste. You can start with around 2-3 tablespoons of sugar and adjust according to your preference for sweetness.
- Optionally, add a teaspoon of vanilla extract for flavor.
- Begin whipping the cream using an electric mixer on low speed, gradually increasing the speed to high as it thickens.
- Whip the cream until it forms stiff peaks. Be careful not to overwhipped.
- Once your whipped cream is ready, you can use it to fill and frost the cake. You can also add pineapple or any between the layers for extra flavor and decoration.
Vanilla Sponge Cake Tips and Tricks for Beginners:-
Why is my sponge cake hard?
Here are some reasons why your sponge cake might be hard:
- Overmixing the batter: This can cause the gluten in the flour to become overworked, leading to a dense and hard cake.
- Overbaking: Baking the cake for too long can cause it to dry out and become hard.
- Not enough creaming of sugar and eggs: Creaming the sugar and eggs together until they are light and fluffy is an important step in creating a soft and tender crumb.
- Over-greasing and flouring the cake pans: This can cause the cake to develop a hard, dark crust.
Why is my cake not spongy?
Here are some reasons why your cake may not be spongy :
- Ensure that all ingredients are at room temperature.
- Overmixing batter: Stop mixing once all ingredients are combined.
- Overbaking: Check the cake frequently to avoid overbaking.
- Avoid opening the oven door too soon and let the cake bake for the recommended time.
