Every baker needs a good base vanilla sponge cake recipe in their repertoire. Something that can be used as a delicious stand alone flavor or as a base for many different flavor variations. It took me a long time to find and tweak a vanilla sponge cake recipe to my liking and it’s hight time I share it with you guys.
This exceptional, yet simple Vanilla Sponge Cake has a velvety, tender crumb. Light and airy, with soft texture.
What is different about a vanilla sponge cake verses other vanilla cake recipes?
There are many mixing methods for making cakes. Each technique is based on specific ingredients using different mixing methods, and results in a different final product: from a light as air cake, to one that’s sturdy enough to hold up in wedding tiers. Two standards methods are the creaming method and the reverse creaming method. Both of these methods tend to produce a more dense cake with a tight crumb and a sturdy texture. This style of cake lends itself well to many applications including tiered cakes and sculpted cakes. Sponge cakes are a made a little different and they tend to have a more open, airy crumb.
Mildly sweet, sponge cakes are high-rising and light as air, with the perfect degree of moistness.
Sponge cakes can be made different ways. One way is beating egg yolks and sugar (or whole eggs and sugar) until a very thick foam-like batter is created. The batter is pale yellow in color, and falls off the beater in ribbons. Flour is then gently stirred in. This is the method I use. It’s quicker and easier than separating the eggs, whipping the whites and folding them back in at the end, and the resulting cake is just as good in my opinion. This method dates back to before the widespread use of baking soda or powder, when trapped air was a cake’s only leavening.
Here are a few tips to keep in mind when you are making your Vanilla Sponge Cake:
1: Make sure to whip your eggs and then your eggs and sugar long enough. If you don’t get enough air whipped into the mixture your cake will not rise as nicely and thus have a more dense, gummy texture.
2: Make sure all your ingredients are room temperature so they play nice together
3: Do not over heat your milk/butter mixture. The emulsification process is impended when the milk is too hot.
4: Bake right away! This batter needs to be baked immediately and will not hold. Do not make more than you can fit in your oven immediately.
5: Do not over bake: vanilla sponge cake will dry out quickly if over baked. This type of cake can also benefit from a little drizzle of simple syrup if it is tending on the dry side.
6: Use a high quality vanilla extract and vanilla bean extract. I’m serious. It makes a HUGE difference! My absolute favorite is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract & Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste. I KNOW! It’s expensive! But I can’t even tell you what and incredible flavor difference it makes!
What fillings and frostings are good on Vanilla Sponge Cake?
One of the most awesome things about a good vanilla sponge cake is that pretty much ANY cake fillings and ANY frosting is perfect on it! But I have to say my FAVORITE is a fresh fruit compote filling, like my fresh raspberry compote filling, and a light and fruity Swiss buttercream. >>> Links for my go to recipes for Fresh Fruit Compote cake filling and Swiss Meringue Buttercream <<<. You’re welcome! Doesn’t this cake just scream “EAT ME!” ??
But like I said, vanilla sponge cake will pair well with so so many flavors. Get creative!
Can I make other cake flavors with this recipe?
Of course!! THAT is why every baker needs a good base vanilla sponge cake recipe! Any flavor extract can be substituted or added to the vanilla extract for a different flavor of cake. Lemon, almond, orange, coconut… Check out my Rich Decadent Cappuccino Cake Recipe (<<< link). It’s on the top of my favorite all time cakes list. I will be posting more recipes for new sponge cake flavors using this base recipe and other add ins. Stay tuned!!
Now Let’s get baking!!
Have A Sweet Day!