Vanilla Sponge Cake
Light, fluffy, and versatile, this Vanilla Sponge Cake is perfect for any celebration or as a sweet treat after dinner.
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.
Notes
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.