Delicious Vanilla Sponge Cake Recipe {Fluffy Texture}
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This easy vanilla sponge cake recipe has a light and fluffy texture with just a hint of vanilla flavor. If you are looking for a perfectly light cake for your next gathering, then this is it. It is so easy, you will even have time to make my Chocolate Tiffin Cake Recipe to serve alongside for the chocolate lovers.
Why you’ll love this recipe
- Light and airy: This sponge cake is made by whipping the eggs so they contain plenty of air, making the cake batter lighter and airier than a basic vanilla cake.
- Customizable: As with any plain sponge cake, you can add the flavors and decorations you want to make it your own. I love adding a lemon drizzle during the summer months.
- Any Occasion Cake: Since this is a basic vanilla sponge cake recipe, it can be used for a summer garden party, a birthday, or even as a festive holiday cake.
Looking for more easy cake ideas? Then you should try my Steamed Lemon Cake, Giant Chocolate Cornflake Cake (Easter Cake) with Mini Eggs, or Kinder Bueno Chocolate Mug Cake.
Table of Contents
Ingredients
The ingredients that make this Sponge Cake Recipe recipe fantastic are the following:
Flour: For the flour, I prefer self-rising. Self rising flour gives this cake just a little extra height for an even fluffier cake.
Eggs: A factor which I believe makes sponge cakes great is the ability to be fluffy whilst still moist. It’s the perfect egg ratio that allows this to happen.
Sugar: For this recipe, I like to use caster sugar. Castor sugar is a super fine baking sugar that dissolves into the butter and egg mixture better than regular granulated sugar.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Layer it: double the recipe and make this a layered cake. This vanilla sponge recipe is perfect for a Victoria sponge- simply add a layer of jam and optional whipped cream in the middle, then add a dusting of icing sugar to top.
Fill it: Fill the layer with your favorite jam, coulee, pudding, or icing flavor.
Top it: Top the cake with fresh fruit, frosting, or anything else you heart desires.
Change the flavor: No vanilla extract on hand? Try almond extract or rum extract instead.
How to make a vanilla sponge cake
Remove all ingredients from the refrigerator at least 30-60 minutes before baking.
Step 1: Grease 2 x 20cm (8 inch) round baking tins.
Step 2: Then line with parchment paper.
Step 3: Start by adding the margarine and sugar to a food processor and mix until light and fluffy.
Step 4: Crack your eggs into a bowl to prevent the shell going into the cake mix.
Step 5: Add the vanilla extract.
Step 6: Sift the flour and baking powder into the bowl and fold until combined.
Step 7: Divide the vanilla sponge mixture into the two cake tins and pop in the oven.
Step 8: Bake for 30-40 minutes!
Tips for the best result
- No Stirring!: You have just beaten all the air into the eggs, so you want to make sure you don’t deflate them. Instead of stirring the batter, fold it using a spatula or wooden spoon.
- Use Room Temperature Ingredients: When you bake a cake, you always want to make sure that your ingredients are room temperature. So get them out of the refrigerator at least 30-60 minutes before you plan to bake.
- Don’t Bang Your Cake!: With this particular cake, you don’t want to drop it on the countertop to get the air bubbles out! You want to keep them all in, so be gentle with it.
- Grease and Flour: Make sure you grease and flour your pans really well for an easy release of the cake after cooking. Or you can line with parchment paper.
I love cakes, but I think I just love dessert in general. If you are like me, then you may like to try some of my other dessert favorites like Chocolate Rice Cakes with Peanut Butter (Tiktok Recipe), Chocolate Chip Microwave Cookies, and Simple & Easy Brownies.
Serving Suggestions
I believe a simple sponge cake recipe can go with just about any meal, but here are some of my favorites:
- Delicious Air Fryer Cod {Flaky with Best Seasoning}
- Easy Din Tai Fung Cucumber Recipe
- Crispy Pan-Fried Salmon Bites {without breading!}
- Easy Chicken Spaghetti {with a Twist!}
- Easy Burger Bowls (with Meal Prep Instructions)
Leftover Storage and Reheat Instructions
Refrigerator: You can refrigerate your sponge cake in an air tight container for up to 4 days.
Freezer: If you plan to make this ahead of time and then freeze it, that is also an option. Wrap the cake tightly with plastic wrap and then foil and then freeze it for up to three months.
Thaw: After freezing, you can thaw the cake in the refrigerator or on the countertop.
Recipe FAQs
There are two secrets actually. The first is to make sure you get as much air whipped into the egg, butter, and sugar mixture as possible. The second secret is to fold the ingredients into that sugar/egg/butter mixture instead of stirring or beating them in so you keep as much fluffiness as possible.
A sponge cake uses less fat like butter or oil and whips air into the egg mixture for a lighter texture.
More than likely you overmixed the batter. If you want a fluffy cake, then you need to be gentle with the batter.
Milk is not necessary in this recipe.
Explore More Recipes
If you tried this Vanilla Sponge Cake Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Vanilla Sponge Cake Recipe
Ingredients
- 400 g caster sugar
- 400 g margarine
- 8 eggs
- 400 g self raising flour
- 2 tsp baking powder
- 2 tsp vanilla extract
Method
- Preheat oven 360°F (180°C) FAN.
- Grease and line 2 x 20cm (8 inch) round baking tins with greaseproof paper.
- Start by adding the margarine and sugar to a food processor and mix until light and fluffy.
- With the mixer on low, add the eggs a little at a time, making sure the eggs are fully incorporated before adding the next egg. You can add a little flour if you notice the mix is splitting slightly. Add the vanilla extract at this stage too.
- Sift the flour and add the baking powder before folding both into the mix with a large metal spoon. This will help keep the air in the mixture for a lighter sponge.
- Divide the sponge mix equally into the 2 baking tins.
- Place the tins on the same shelf in the oven for 30-40 minutes. Once cooked, the cake should be golden browned (you can check the middle is done by inserting a skewer and checking if it comes out clean).
- Carefully remove the sponges for the baking tins, removing the grease proof paper and allow to cool on a rack.
Notes
- If you want just one sponge cake- half this recipe!
- Instead of stirring, gently fold the batter with a spatula or wooden spoon to keep it light and airy.
- For best results, all your ingredients should be at room temperature before baking. Take them out of the fridge 30 to 60 minutes ahead of time so they mix more evenly.
- Unlike some cakes, this one needs its air bubbles! Don’t tap or drop the pan to release them—be as gentle as possible to keep your cake fluffy.
- To ensure your cake releases easily after baking, thoroughly grease and flour your pans. You can also line them with parchment paper for extra ease.
Nutrition
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