why make this recipe
The Vanilla Sponge Cake is light, fluffy, and incredibly versatile. It’s perfect for any occasion, whether you are celebrating a birthday, hosting a tea party, or simply enjoying a sweet treat after dinner. What makes this cake special is its delicious vanilla flavor and soft texture that complements a variety of toppings and fillings. Plus, it’s not too difficult to prepare, making it a great choice for both beginner and experienced bakers.
how to make Vanilla Sponge Cake
Ingredients :
- 1⅔ cups All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 4 large Eggs, separated, room temperature
- 1 cup Granulated Sugar, divided
- 1/4 cup Vegetable Oil
- 1/4 cup Warm Water
- 1 tsp Vanilla Paste or Extract
- 1/2 tsp Lemon Juice or White Vinegar, to stabilize egg whites
- 3/4 cup Water
- 3/4 cup Granulated Sugar (for syrup)
- 1/2 cup Sliced Strawberries (for syrup)
- 4 oz Cream Cheese, cold
- 3/4 cup Powdered Sugar
- 1 tsp Vanilla Paste or Extract (for frosting)
- 4 cups Heavy Whipping Cream, cold
- 1 lb Fresh Strawberries, sliced into rounds
- Optional Puree: 1/2 lb strawberries, 3 tbsp sugar, 1/2 tbsp cornstarch, 1 tbsp water
Directions :
Preheat the oven to 350°F and line a 9-inch springform or cake pan with parchment. Whisk together flour, baking powder, and salt in a bowl. In another bowl, beat egg yolks with 1/2 cup sugar, oil, water, and vanilla until pale and thick. In a separate bowl, whip egg whites with lemon juice and the remaining 1/2 cup sugar until stiff peaks form. Gently fold the yolk mixture and dry ingredients into the whipped egg whites. Bake for 30 minutes or until a toothpick comes out clean.
For the strawberry syrup, combine water, sugar, and sliced strawberries in a saucepan and heat until the sugar dissolves. Strain the mixture and let it cool.
For the frosting, beat the cold cream cheese, powdered sugar, and vanilla until smooth. Gradually drizzle in the heavy cream while mixing on low speed, then increase the speed and whip until stiff, fluffy peaks form.
Cut the cooled cake into three layers. Brush the first layer with strawberry syrup, then spread a layer of whipped cream and top with sliced strawberries. Repeat this process with the second layer.
Add the top layer and cover the cake with the remaining whipped cream. If you are using the optional puree, decorate the cake as desired. Refrigerate for 2 to 6 hours before serving.
how to serve Vanilla Sponge Cake
Serve the Vanilla Sponge Cake chilled or at room temperature. You can slice it up and plate it with extra strawberries or the optional strawberry puree for added flair. This cake pairs wonderfully with a cup of tea or coffee.
how to store Vanilla Sponge Cake
To store the Vanilla Sponge Cake, keep it in the refrigerator in an airtight container. It will stay fresh for about 3 to 4 days. If you have leftover cake without frosting, you can also freeze it for up to 2 months. Just make sure to wrap it well in plastic wrap before freezing.
tips to make Vanilla Sponge Cake
- Ensure all your ingredients are at room temperature for the best results.
- Be gentle when folding the egg whites into the batter to keep the cake light and airy.
- You can add a little zest from a lemon or orange to the batter for extra flavor.
- If you want a different flavor, consider using almond extract instead of vanilla.
variation
You can experiment with different flavors by substituting vanilla with almond or lemon extract. You can also fill the cake with other fruits, such as raspberries or blueberries, or even add layers of chocolate ganache for a chocolate version.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount slightly since cake flour is more delicate.
2. What can I use instead of eggs?
If you need an egg substitute, consider using unsweetened applesauce or a flaxseed meal mixed with water.
3. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean, and the top springs back when lightly touched.
Vanilla Sponge Cake
Ingredients
Cake Ingredients
- 1⅔ cups All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 4 large Eggs, separated, room temperature
- 1 cup Granulated Sugar, divided
- 1/4 cup Vegetable Oil
- 1/4 cup Warm Water
- 1 tsp Vanilla Paste or Extract
- 1/2 tsp Lemon Juice or White Vinegar, to stabilize egg whites
Strawberry Syrup Ingredients
- 3/4 cup Water
- 3/4 cup Granulated Sugar (for syrup)
- 1/2 cup Sliced Strawberries (for syrup)
Frosting Ingredients
- 4 oz Cream Cheese, cold
- 3/4 cup Powdered Sugar
- 1 tsp Vanilla Paste or Extract (for frosting)
- 4 cups Heavy Whipping Cream, cold
Optional Puree Ingredients
- 1/2 lb strawberries
- 3 tbsp sugar
- 1/2 tbsp cornstarch
- 1 tbsp water
Topping Ingredients
- 1 lb Fresh Strawberries, sliced into rounds
Instructions
Preparation
- Preheat the oven to 350°F and line a 9-inch springform or cake pan with parchment.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat egg yolks with 1/2 cup sugar, oil, water, and vanilla until pale and thick.
- In a separate bowl, whip egg whites with lemon juice and the remaining 1/2 cup sugar until stiff peaks form.
- Gently fold the yolk mixture and dry ingredients into the whipped egg whites.
- Bake for 30 minutes or until a toothpick comes out clean.
Strawberry Syrup Preparation
- Combine water, sugar, and sliced strawberries in a saucepan and heat until the sugar dissolves.
- Strain the mixture and let it cool.
Frosting Preparation
- Beat the cold cream cheese, powdered sugar, and vanilla until smooth.
- Gradually drizzle in the heavy cream while mixing on low speed, then increase the speed and whip until stiff, fluffy peaks form.
Assembling the Cake
- Cut the cooled cake into three layers.
- Brush the first layer with strawberry syrup, then spread a layer of whipped cream and top with sliced strawberries. Repeat this process with the second layer.
- Add the top layer and cover the cake with the remaining whipped cream.
- If you are using the optional puree, decorate the cake as desired.
- Refrigerate for 2 to 6 hours before serving.