Easy Vanilla Sponge Cake Recipe

5 from 1 vote

This light and fluffy vanilla sponge cake recipe uses just a few ingredients and is the perfect basic vanilla cake recipe to customize.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: British

Servings:

Calories: 355kcal

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.

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.