original sponge cakes

Classic Vanilla Sponge Cake: A Simple Guide

Baking a light, airy vanilla sponge cake is a timeless skill. Here’s a straightforward recipe to achieve perfection.

Ingredients:

- 100g unsalted butter, softened

- 100g caster sugar

- 3 large eggs, room temperature

- 100g all-purpose flour

- 1 tsp vanilla extract

- A pinch of salt

Steps:

1. Preheat & Prep: Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

2. Cream Butter & Sugar: In a bowl, beat the softened butter and sugar until light and fluffy (3-5 minutes). This traps air for a light texture.

3. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.

4. Fold in Flour: Sift the flour and salt together. Gently fold into the batter using a spatula, just until combined. Overmixing deflates the batter.

5. Bake: Pour the batter into the pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips: Use room temperature ingredients for even mixing. Avoid opening the oven door early to prevent sinking. Serve plain or with fresh fruit and whipped cream.

This simple yet delicious cake is a versatile base for countless desserts!