Vanilla Sponge Cake Recipe

Just looking at the photo makes us crave a piece of that spongy goodness!

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Community Pick

“Try out our special sponge cake recipes, and you’ll never go back to your traditional one.”

Mazal Halfon Uzana

Original Recipe Author

What’s not to like about the sponge cake’s airy texture, combined with the lovely firmness? Nothing indeed.

In general, vanilla sponge cake is a basic recipe widely enjoyed by everyone. Whether simply dusted with confectioner’s sugar or decorated with cream frosting, it’s ideal for all occasions.

What’s fantastic about such a type of cake is that it allows you to go wild with your imagination. You can cut it into layers, fill it with jam, or even cover it with chocolate ganache. The possibilities are limitless.

So, heat your oven and give it a go!

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Vanilla Sponge Cake Recipe
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Vanilla Sponge Cake Recipe

Just looking at the photo makes us crave a piece of that spongy goodness!

5 from 1 vote

Rate

Course: Dessert

Cuisine: Mediterranean

Equipment

8 oz. paper cup (240 ml)

9” / 10” round cake pan (24 cm / 26 cm), or 8” / 9” Jachnun pot (22 cm / 24 cm)

Ingredients

Instructions

Preheat the oven to 320°F (160°C).
Crack and separate the five eggs into two small bowls.
In a mixer’s bowl, add the egg whites and the sugar.
Beat them together on a medium speed until foamy.
Add the egg yolks, vanilla sugar, and orange juice while still mixing.
Pour in the oil with the vanilla extract and continue to mix.
Add the self-raising flour one tablespoon at a time without stopping the mixer.
Keep beating until everything is evenly combined.
Prepare a round or rectangular cake pan by oiling it well.
Pour the batter inside the oiled baking pan.
Bake in the preheated oven until the cake rises and becomes golden brown (this takes about 30 minutes).
Stick a toothpick into the cake to ensure it’s cooked all the way through (be careful not to overcook it, as it may become too dry).
Take it out of the oven and allow it to cool a bit.
Remove the cake from the pan carefully and place it over a cooling rack to let it cool completely.
Top it with confectioner’s sugar before serving (optional).

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