Description
Indulge in the light and airy perfection of a Fluffy Vanilla Sponge Cake. This classic recipe yields a delicate and moist cake that is perfect for any occasion.
Ingredients
Sponge Cake:
- 200 g (4 Eggs) Eggs
- 140 g (1 cup - 1 Tablespoon) Granulated sugar
- 130 g (1 cup + 2 Tablespoons) Cake flour
- 20 g (4 teaspoons) Milk
- 40 g (2 2/3 Tablespoons) Oil
- 1/4 teaspoon Vanilla extract Optional
Instructions
- Preparation
1. Preheat the oven to 355ºF (180ºC). 2. Prepare hot, simmering water to warm eggs. 3. Set up cake liners inside a pan. 4. Sift cake flour. 5. Combine milk, oil, and vanilla ahead.
- Sponge Cake
Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath. Whip whole eggs and sugar at high speed until very fluffy. Finish at low speed to make air bubbles smaller until it looks very shiny. Add cake flour and fold until you don’t see any flour. Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula. Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.
Notes
- How to store it: Wrap it tightly, put that in a zip log, or wrap it one more time. And use it up within a few days ideally. You can also freeze for up to a few months. Or eat it right away for the very best taste!
Nutrition
- Serving Size: 1 slice
- Calories: 277 kcal
- Sugar: 14g
- Sodium: 139mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 0.3g
- Protein: 14g
- Cholesterol: 362mg
