Best Vanilla Sponge Cake Recipe

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Vanilla Sponge Cake or Genoise Cake as some may be more familiar, is a very light and delicate cake that is so very versatile with an array of fillings and icings to chose from.

It is a dry style cake by nature, which requires a bit of simple syrup on the layers to make it shine at it’s best.

This cake is beautiful with whipped cream and fresh strawberries, as it is with chocolate mousse and buttercream.

The combinations are endless here with this really great, basic cake recipe.

Read about What is Cake? to get a better idea of all the different styles of cake recipes to choose from!


5 from 1 reviews
Best Vanilla Sponge Cake Recipe
 
**Read all the way to the end for Marble Cake variation Preheat oven to 350 degrees F All Ingredients at room temperature
Yield: yield 2 - 8" layers
Ingredients
  • Large Eggs at room temperature 200g (4)
  • Granulated or Castor Sugar 400g (2 cups)
  • Whole Milk 8 fl oz (1 cup or 237ml)
  • Unsalted Butter 112g (8 Tablespoons)
  • Vanilla Extract 1 Tablespoon
  • All Purpose Flour 260g (2 cups) (You may sub in cake flour here at 250g)
  • Baking Powder 10g (2 teaspoon)
  • Salt 2g (1/4 teaspoon)
Instructions
  1. In the bowl of your Kitchen Aid mixer whip the room temperature eggs on high speed with the whip attachment until foamy, then gradually start adding in your sugar very slowly.
  2. The eggs will take about 5 - 7 minutes to reach the ribbon stage.
  3. Add in all of the dry ingredients at once and then on low speed mix in the dry mixture.
  4. Combine the milk and butter in a microwave safe bowl or on the stovetop and melt to hot.
  5. Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot liquids to that 2 cups of batter. Whisk it all together and then add it back into the remaining batter in the mixer bowl.
  6. Add the vanilla extract last.
  7. Pour batter between the two prepared pans.
  8. Bake at 350 degrees F for about 25 minutes, then lower the temperature to 325 F to continue baking UNTIL IT'S DONE
  9. The cake is done when you gently press the center and it springs back immediately.
Notes
The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when lift your whip attachment and the batter runs back into the bowl it makes a ribbon effect before disappearing back into the mixture. You can also do a "figure 8" pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage.

**for those wanting to make a marble cake divide the batter in half and add ¼ cup of cocoa powder to one half, then swirl the batters together in each pan before baking.

Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake! But be sure to store the finished cake according to the fillings and icings you choose.


A Note on Doubling this recipe:
Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix.
However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume.
If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl

 

 

 

 

Comments

  1. says

    Plzz my question is can I double the recipe by just doubling the measures of ingredients, or this is wrong. Ineed to make this wonderful cake but in double the amount…plzz and thank you , this is the best no fail recipe ever..

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