Fluffy Vanilla Sponge Cake: A Classic Recipe
1 hour 10 minutes
1178 reads
About Fluffy Vanilla Sponge Cake: A Classic Recipe
Bake the perfect vanilla sponge cake every time with this foolproof recipe! Imagine a light, airy texture and a melt-in-your-mouth moistness that will have everyone asking for seconds.Easy-to-follow instructions guide you through each step, from creaming the butter and sugar to gently folding in the dry ingredients, creating a batter with a beautiful swirl. This simple method yields extraordinary results.Whether you're celebrating a birthday, enjoying afternoon tea, or simply craving a sweet treat, this versatile sponge cake is a delightful base for your favorite frostings and toppings. Enjoy it plain or dressed up – it’s a guaranteed crowd-pleaser!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Wet Ingredients
- 100 gm Butter softened, unsalted
- 200 gm Caster Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract or pineapple extract
- 2 Tbsp Plain Greek Yogurt
Dry Ingredients
- 1 cup All-Purpose Flour sieved
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Optional Mix-ins
- 1/2 cup Fruits And Nuts chopped, dry, mixed
Instructions
- Preheat oven to 300°F (150°C). Grease and flour a cake pan. This will prevent the cake from sticking.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This incorporates air into the mixture, creating a tender crumb.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Sift the dry ingredients into the wet ingredients and gently fold them together until just combined. Be careful not to overmix, as this can develop the gluten and make the cake tough.
- Gently fold in the Greek yogurt.
- If using, toss the chopped dry fruits and nuts in a little flour to prevent them from sinking to the bottom of the cake. Fold them into the batter.
- Pour the batter into the prepared pan and bake for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost and decorate as desired.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen fruits and vegetables can be substituted.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 700kcalCarbohydrates: 101gProtein: 9gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 181mgSodium: 559mgPotassium: 114mgFiber: 1gSugar: 69gVitamin A: 993IUVitamin C: 0.1mgCalcium: 125mgIron: 3mg
Jyothi Varne
Articles: 31
5 Comments
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This looks so good! Can’t wait to cook it.
Such an enticing dish! Thanks for the recipe.
This looks amazing! Thanks for sharing.
Pics are so mouthwatering!!
This is so inspiring! Can’t wait to cook it.