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Classic Soft Vanilla Sponge Cake
This classic soft vanilla sponge cake is the kind of timeless dessert that never goes out of style. Light, airy, and beautifully fluffy, it has a delicate crumb that melts in your mouth with every bite. Baked until golden on the outside and cloud-soft on the inside, this cake is perfect on its own or as a base for countless variations. It’s the kind of recipe that feels comforting, familiar, and quietly impressive at the same time.
What makes this sponge cake truly special is its simplicity. With just a handful of basic ingredients and the right technique, you get a tall, tender cake with a fine, even texture. It doesn’t rely on heavy fats or complicated steps, allowing the natural flavor of eggs and vanilla to shine through. Whether you serve it plain, dusted with powdered sugar, or paired with fruit and cream, this cake adapts beautifully to any occasion.
Ingredients
• 6 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup cake flour (or all-purpose flour, sifted)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup warm milk
• 2 tablespoons unsalted butter, melted
Instructions
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Preheat your oven to 350°F (175°C). Line the bottom of a round cake pan with parchment paper. Do not grease the sides, as this helps the cake rise properly.
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Separate the egg yolks from the egg whites into two clean bowls.
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In a large mixing bowl, beat the egg whites on medium speed until foamy. Gradually add half of the sugar and continue beating until soft, glossy peaks form. Set aside.
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In another bowl, beat the egg yolks with the remaining sugar until pale, thick, and creamy. This step helps create the light structure of the sponge.
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Add the vanilla extract to the egg yolk mixture and mix gently.
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Sift the flour and salt together. Gradually fold the dry ingredients into the egg yolk mixture using a spatula, being careful not to overmix.
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Slowly add the warm milk and melted butter, folding gently until just combined.
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Add the whipped egg whites to the batter in three additions. Fold carefully with a spatula using a light, upward motion to keep as much air in the batter as possible.
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Pour the batter into the prepared cake pan and gently tap the pan once on the counter to release large air bubbles.
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Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and immediately turn the pan upside down (resting it on a rack if possible). Let it cool completely in this position to prevent shrinking.
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Once cooled, carefully remove the cake from the pan and peel away the parchment paper.
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Conclusion
This classic soft vanilla sponge cake is proof that simple recipes can deliver the most elegant results. Light, fluffy, and delicately sweet, it’s a dessert that feels just as perfect for everyday moments as it does for special occasions. Enjoy it plain with a cup of tea, dress it up with whipped cream and fresh fruit, or use it as a base for layered cakes. However you serve it, this sponge cake is sure to become a trusted favorite in your kitchen. Would you enjoy this cake plain, or dressed up with toppings?
