Basic Vanilla Sponge Cake1

I have posted many cake recipes on this space like chocolate cake, pineapple gateau, and even cheesecake. Till my good friend S reminded me, I have not observed that I did not post a basic sponge cake till now.
Though the brownies I made were enjoyed by both my lil one and J, I could not help but notice the faint expression “I would have enjoyed vanilla cake even more” on J’s face.
So to fulfill his wish I baked this simple and basic vanilla sponge cake. This can be made with both eggless and with eggs, but for now I am posting the one with eggs.

What you need :

Flour : 200 gms
Baking Powder : 1 Tbsp
Butter : 200 gms , at room temperature
Sugar : 200 gms
Eggs : 4, at room temperature
Vanilla extract : 1 tsp

  1. Pre heat oven to 180 degrees C.
  2. Grease and line an 8 inch or 9 inch round baking tray with a butter paper. Grease the butter paper too, and keep the pan aside.
  3. Separate eggs when still cold and cover both the bowls with yolks and whites, with a cling wrap to avoid forming a film on the top.
  4. Sieve flour and baking powder together and keep aside.
  5. Take butter in a bowl and beat till smooth.
  6. Add in sugar and beat well again.
  7. Now add the egg yolks, one yolk at a time, beating for one full minute after each addition.
  8. Add in vanilla extract and beat well.
  9. In a separate bowl, beat egg whites till it forms stiff peaks.
  10. Add in the egg white mixture into the butter and yolk mixture slowly and fold in with a wooden spoon till incorporated.
  11. Now slowly add the flour mixture in 2 batches, and fold in well. Do not mix vigorously.
  12. Pour this batter into the prepared pan and smooth the top with the back of the spoon or a spatula.
  13. Place in the center of oven and bake for 30 – 40 mins.(baking time also depends on the size of the pan using. Batter in 8 inch pan takes more time to bake than batter in 9 inch pan)
  14. Bake till the toothpick or a sharp knife inserted in the center comes out clean.
  15. Cool on a wire rack. Enjoy!
Basic Vanilla Sponge Cake2

Mom’s Notes:
If the cake startes to brown on the top and is not done yet, cover with a aluminium foil and continue to bake.
You can store this cake till 1 week.
Enjoy the cake as it is or you can decorate for a special occasion with a butter frosting.


25 thoughts on “Basic Vanilla Sponge Cake”

  1. Turned out great! Fantastic recipe…the cake came out moist and fluffy! Thank you so much for sharing this recipe with us! 🙂

  2. Looks amazing…some people add milk, pinch of salt, etc to this long do we need to pre heat the oven??

  3. If I make this without eggs, would it still be soft? What else can I substitute for eggs to retain the soft spongyness. Please let me know.

    1. You can substitute apple sauce(1/3 cup = 1 egg) or banana (1/4 cup puréed banana = 1 egg) or buttermilk. Hope this helps.

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