Vanilla Sponge cake is a spongy, fluffy and light cake with rich buttery flavor. It makes a perfect tea time cake. Use the recipe as a base to prepare any other cakes. The cake is plain and not frosted. But you can frost them with any of your favorites like chocolate, vanilla, caramel etc.
Vanilla Sponge Cake is very easy to make at home. Basic ingredients are used to bake the cake. Make sure you use fresh baking powder. Also all the ingredients should be at room temperature before baking.
2 cups or 240 grams maida/all-purpose flour
1 ¾ cups powdered sugar (you can increase the quantity to 2cups also)
½ cup or 100grams soft butter (butter at room temperature)
1 cup milk
2 tsp baking powder
1 tbsp vanilla essence
- Preheat oven at 180 degree celsius for 10 minutes.
- Grease two 8 inch round cake tins with butter or oil. Sprinkle little flour all over the tin and tap it to remove excess flour. Or can line it with butter paper/parchment paper.
- Sift maida, baking powder and salt. Keep aside.
- In a bowl, add eggs and powdered sugar. Beat well till creamy. Also add vanilla essence.
- Heat pan on a low flame. Add soft butter and milk together. Keep stirring till the butter is dissolved completely. Do not boil it. Remove from flame once done.
- Add sieved maida and baking powder to the egg and sugar mixture. Mix gently. Add hot milk and butter to this and gently fold the mixture using a spatula till all the ingredients are well combined.
- Pour the mixture to the greased cake tins and bake at 180 degree celsius for 30-35 minutes. Cover the mould with a butter paper to avoid excess browning.
- To check if the cake is done, insert a tooth pick or a sharp knife in the middle of the cake and remove it. If it comes out clean, then the cake is baked, else bake it further for few more minutes.
- Take out the baked cake from the oven and rest it for few minutes. De-mould the cake and cool it completely on a wire rack.
- Slice and Serve Vanilla Sponge Cake.
- You can bake two cakes with the above measurement using 8 inch cake tin. Reduce the quantity to half, if you want to bake only one cake.
- Baking time vary with each oven, so keep checking after 30 minutes.
- Covering the cake tin with a butter paper and baking avoids excess browning.
- If using salted butter, skip adding salt.
- Slice the cake once completely cooled.
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