HOME >> RECIPES >> CAKES & CUPCAKES >> VANILLA SPONGE
HOME >> RECIPES >> CAKES & CUPCAKES >> VANILLA SPONGE
This light, airy, and not-too-sweet sponge cake is perfect for any occasion! It's incredibly versatile and goes well with every filling and frosting out there.
INGREDIENTS
¾ cup flour (90 g)
1 tbsp + 1 tsp cornstarch (10 g)
3 eggs, separated
⅔ cup granulated sugar (133 g)
3 tbsp whole milk (45 g)
2 tbsp unsalted butter (28 g)
INSTRUCTIONS
Preheat oven to 340F (170C). Grease and line two 6" pans and set aside.
In a small bowl, whisk together flour and cornstarch until fully incorporated.
Beat egg whites on high until foamy. Gradually add in granulated sugar, and beat on medium-low until soft peaks form. Add in egg yolks, and gently whisk until combined.
Fold in the flour in thirds, stopping as soon as there are no more big lumps (you don’t want to deflate the batter)
In a small bowl, melt butter and whisk in milk.
Add a few tablespoons (doesn’t need to be accurate) of the egg batter into the milk-butter mixture and mix. Add the mixture back into the batter and fold until everything is barely combined (a few small lumps are fine).
Divide evenly between the two pans and bake for 25-27 minutes (when a toothpick comes out clean, it’s ready).
Once cool, decorate with whipped cream, fresh fruit, or whatever you like! Check out my filling recipes for more ideas!
NOTES & TIPS
To bake cupcakes, line a pan with about 20-24 cupcake liners and lightly spray with cooking oil. Fill liners about ⅔ of the full and bake for 22 minutes (or until a toothpick comes out clean)
When folding the batter, it's important not to overmix! Mixing too much will yield a cornbread-like cake.
You can easily infuse sponge cakes with different flavors through a simple syrup! This is just a 1:1 ratio of hot water to sugar, but you can add flavors through extracts, infusions, etc.