Vanilla Sponge Cake
Vanilla Sponge cake is a delicious simple basic cake that pleases all palates and goes well with a variety of toppings and icing. During my child hood, it was Vanilla Sponge cake for every birthday with different icing or topping. I still remember poor mummy mixing, beating the butter with a wooden cake mix spoon (there were no machine/mixers at that time). It was difficult as it took long time to cream the sugar and butter and make it fluffy. Now, we have all kinds of equipment (cake mixer) to make baking easy; and if you are new to baking, this is the best and friendly recipe to start with. You may also try my Hot Milk Sponge Cake, Pineapple Jam roll, Orange Cake, Butter Cake and Marble cake which are also very simple to prepare.
You can have this plain as a tea cake or make it more splendid by adding some cream topping or butter icing. Personally, butter icing is what I prefer, as the combination is too yummy and enticing. The method is also quite simple and the outcome delightful. Check my bakers basket for more wonderful fruit cakes and chocolate cakes. But always remember that while baking cakes great care should be taken, the measures, the folding, the temperature, all should be proper. And you will see that no time is wasted in consuming the Vanilla Sponge Cake once you bake it. Give it a try and see for yourself.
|Butter (Cooking Butter/ Unsalted)||: 200 gms|
|Powdered sugar||: 200 gms|
|Eggs||: 4 nos.|
|Flour (Maida)||: 200 gms|
|Baking Powder||: 1 ½ tsp|
|Vanilla||: 1 ½ tsp|
|Milk/ Water||: 2tbsp – 3 tbsp|
Measure and keep ready all ingredients. Grease a baking tin and dust it with flour. Always keep Butter in normal temperature for 4-5 hours before you start. Beat the butter and make it soft in a mixing bowl. Beat in full seed to make it fluffy. Then add the powdered sugar and beat in full speed till fluffy. Add eggs one at a time and beat well.
Add the vanilla essence and mix. Sift the flour and Baking Powder together three or four times to mix it well. Pre heat the oven to 180oC (356oF). Take a spatula (cake mixing spoon) and gently fold in the flour little portion at a time. Always remember to fold in one direction only. If the mix is too thick add 2 or 3 tbsp milk/ water to get a good dropping consistency.
Gently pour this mixture to the greased tin and spread evenly in the pan by spreading them with your finger or edge of spoon.
Fill the cake pans only half and then lightly tap them on the counter before placing them into the oven. Tapping the pans will force any air bubbles to the surface, which can help avoid holes in your finished cake. Bake in the preheated oven for 25-30 minutes till the top is light golden brown. Take it out and insert a toothpick in the middle and if it comes out clean, your cake is perfect. Allow it to cool in the same pan and invert to a cake board/ plate tapping at the bottom of the pan gently. The cake is ready.
If you want to top it with some butter icing spread it evenly on top with an icing spreader. And decorate with your choice of toppings or decorations.
Mix 75 gms unsalted butter with 150 gms powdered sugar (icing sugar) and make it fluffy. Add 2 tbsp milk and beat. Add any color of your choice (Add very little food color – a pinch or a drop) and mix well. Spread this evenly on top of the cake with a cake icing spreader or steel knife dipped in hot water.
Top with your choice of toppings or candy balls.. Enjoy!!
- Always make sure you have the correct measurements.
- Fresh eggs should be used for a better result
- Flour and baking powder should be mixed well. Sift 3 -4 times to release air bubbles.
- The measure used is good enough for 10″ x 8″ rectangular cake tin. You can use two smaller tins as well.
- Don’t open the oven door while the cake is baking for the first 15 – 20 minutes. Open only when it is golden brown and insert a tooth pick to see if it is done.
Hope you enjoyed baking the simple Vanilla Sponge cake. Let me know if you like it. God Bless!!