Save Discover the joy of baking with this simple 3-Ingredient Vanilla Sponge Cake, a light and airy treat that relies on just eggs, sugar, and flour. Perfectly versatile, this cake works wonderfully as a quick dessert on its own or as a delicate base for layered creations. With minimal ingredients and straightforward steps, you can enjoy a classic vanilla sponge that’s both satisfying and elegant.
Save This vanilla sponge is a timeless classic that requires minimal effort yet offers maximum reward. Its simplicity makes it approachable for bakers of all levels, while its texture and taste leave plenty of room for creativity. Whether dusted with powdered sugar or layered with your favorite fillings, it’s sure to satisfy your sweet tooth.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (about ½ cup + 2 tbsp)
- 120 g all-purpose flour (about 1 cup), sifted
- 1 tsp pure vanilla extract (optional, for enhanced vanilla flavor)
Instructions
- Step 1
- Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- Step 2
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
- Step 3
- Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- Step 4
- Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.
- Step 5
- Pour the batter into the prepared cake pan and smooth the top.
- Step 6
- Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Step 7
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
Zusatztipps für die Zubereitung
Ensure your eggs are at room temperature before starting to achieve maximum volume when beating. Be gentle when folding in the flour to keep the batter light and airy, which is key to a fluffy sponge. Using the optional vanilla extract will enhance the vanilla aroma and deepen the flavor.
Varianten und Anpassungen
For a richer taste, include the optional vanilla extract in your final flour fold. This cake can be adapted into layered creations by layering with creams, jams, or fresh fruits. Alternatively, dust it simply with powdered sugar for a refined, light finish.
Serviervorschläge
This vanilla sponge shines served as a base for trifles or layered cakes, bringing a delicate texture that soaks up creams and syrups beautifully. It can also be enjoyed plain with a dusting of powdered sugar or alongside fresh berries and whipped cream for a delightful treat.
Save This simple vanilla sponge cake proves that less can be more in baking. With just three key ingredients, it delivers a tender crumb and delicate flavor that can elevate any dessert. Embrace its versatility and simplicity for your next baking adventure.
Recipe FAQs
- → What key ingredients create the sponge's texture?
The volume comes from eggs beaten until thick and pale, combined with sugar and sifted flour folded carefully to preserve airiness.
- → Can vanilla extract be omitted?
Yes, vanilla extract is optional but adds a richer flavor to the sponge.
- → How can overmixing be avoided when adding flour?
Fold the sifted flour in three gentle additions using a spatula without deflating the batter.
- → What is the recommended baking temperature and time?
Bake at 350°F (180°C) for 22–25 minutes until golden and a toothpick comes out clean.
- → How should the cake be cooled after baking?
Cool in the pan for 5 minutes, then loosen edges and transfer to a wire rack to cool completely.