- Dish type
- Sponge cake
- Vanilla cake
Classic vanilla sponge cake which can't fail to impress, lovely light sponge that appeals to everyone. the possibilities are endless! Great for birthday cakes, and the mixture can also be used for making cupcakes.
Yorkshire, England, UK
50 people made this
- 340g (12 oz) caster sugar
- 340g (12 oz) Stork® margarine
- 1 teaspoon vanilla extract
- 340g (12 oz) self raising flour, sifted
- 6 eggs, beaten
- 3 tablespoons milk
- 125g seedless raspberry jam
- 280g (10 oz) icing sugar
- 150g (5 oz) Stork® margarine
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
MethodPrep:30min ›Cook:35min ›Ready in:1hr5min
- Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round sandwich tins.
- For the cake, cream the sugar and Stork® till light and fluffy, then beat in the vanilla. Add the flour alternately with the eggs and milk. Divide the cake mixture between the tins.
- Bake in the preheated oven for 30 to 40 minutes, or till a skewer inserted in the centre comes out clean. Remove and cool on a wire rack.
- To make the buttercream: beat together all of the buttercream ingredients till smooth and spreadable. Add either more icing sugar or more milk to adjust the consistency, if needed.
- Once the cakes are completely cool, remove from the tins. Place the bottom cake on a cake plate, then spread the top with jam. Top with the remaining cake. Spread the buttercream icing all over the top and sides of the cake. Decorate further, if desired.
Recipe can also be used for lemon drizzle, just add the grated rind of 5 lemons to the cake mixture and add the juice to 80g (3 oz) of caster sugar to make a thick lemon drizzle to pour over the cooked cakes whist still warm, after you have put lots of holes in the cakes with a cocktail stick.
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Of English origin, the vanilla sponge is so easy and a perfect recipe for all your layer cakes.
Also called Victoria's cake, it is made with flour, egg and sugar, it has a very airy texture like a sponge, hence its name.
The "Sponge Cake" is THE basic Cake Design recipe for sugar dough covered cakes and it's the recipe you can't go wrong with!
This very trendy cake, with layers of sponge cakes, stacked and topped with ganache or whipped cream or jam.
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.
For the Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). If you don’t have three pans, it’s okay to bake the cakes in stages, the batter will keep at room temperature until needed.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and butter. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape the bowl and beater with a flexible spatula.
With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding the next, then dribble in the vanilla. Reduce speed to low and sprinkle in about 1/3 of the flour, then drizzle in 1/3 of the milk. Repeat with remaining flour and milk, working in thirds as before.
Scrape the bowl and beater with a flexible spatula, and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)
Fold batter once or twice from the bottom up with a flexible spatula, then divide evenly between prepared cake pans (about 20 ounces or 565g if you have a scale). Stagger pans together on the oven rack, and bake until puffed, firm, and pale gold, about 32 minutes. If your oven has very uneven heat, pause to rotate the pans after about 20 minutes. Alternatively, bake two layers at once and finish the third when they’re done.
Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right-side-up (covered in plastic, the cakes can be left at room temperature for a few hours). Prepare the buttercream.
For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set the scraps aside for snacking. Place one layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with the second and third layers, then cover the sides of the cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). Refrigerate cake until the buttercream hardens, about 30 minutes.
To Finish: Rewhip remaining buttercream to restore its creamy consistency, then use to finish and decorate the chilled cake as desired. Let the cake sit at room temperature for at least an hour before serving, otherwise it will be too cold inside. Cut with a chef’s knife to serve, and cover the exposed edges with leftover buttercream to keep the cake moist. Under a cake dome, the cake will keep for 3 days at room temperature.
Vanilla Sponge Cake
Vanilla Sponge cake is one of the most basic cake recipes. Made from staple ingredients found in our kitchen, this cake is extremely easy to make. There are just 5 major ingredients to this cake – flour, sugar, butter, eggs and baking powder.
The British cuisine has a popular cake named Madeira Cake, which is nothing but a simple sponge cake. Unlike many other cakes, the sponge cake is set apart because it doesn’t require any fancy ingredient like leavening, shortening or products that are not easily available for home baking. The sponge cake is considered one of the earliest cakes that incorporated yeast-less baking technique which did not depend on yeast for the rise.
The secret to a soft, spongy cake is in the beating of eggs and butter mixture. The rise depends heavily on the amount of air incorporated during the whisking stage. Once the butter, eggs and sugar mixture is airy and light, the flour is folded into this carefully using a spatula.
Serve it as a tea cake by itself or use as a base for any other cakes that you want to make during a special occasion like birthday parties or festivals like Christmas. An easy recipe for a simple, moist and delicious vanilla sponge cake.
23+ Sponge Wedding Cake Recipe Vanilla, Important Concept!
23+ Sponge Wedding Cake Recipe Vanilla, Important Concept! - Getting married is certainly one of the moments awaited by couples, especially women. Women naturally want to look as beautiful and elegant as possible on a happy day. Well, for women also must be overwhelming at choosing a complete elegant wedding cake. This sponge wedding cake recipe vanilla is pulling at our minimalistic heartstrings.
If you want your wedding cake to be different from the others, then you should just buy it. However, if your budget is not enough, it is better to choose to rent it.Information that we can send is related to wedding cake with the article title 23+ Sponge Wedding Cake Recipe Vanilla, Important Concept!.
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The best thing about these vanilla cupcakes (besides the fact they're from The Pioneer Woman so you know they're awesome) is that you can decorate the cream cheese icing any way you like. Sprinkles? Of course. Sanding sugar? Check. Fresh fruit? Excellent idea. Candied ginger? You bet. And because they're cupcakes, you can turn this recipe into dessert and entertainment by setting out little cups with the edible decorations and letting your crew have fun making their own tasty designs.
You can store leftover vanilla sponge cake in a refrigerator for up to 3 days. If it's decorated as a Victoria sandwich with cream, I recommend only storing it for up to 2 days.
This is definitely a cake that you can decorate and finish the day before you want to serve it.
You can also freeze undecorated sponge cakes for up to 6 months. The cakes don't freeze well if you add icing or whipped cream, but the sponges themselves are well suited for freezing.
Thaw and defrost frozen cakes in a refrigerator overnight before decorating. I love having a few cakes in my freezer for cake emergencies (does anyone else have that problem?), and a classic vanilla cake is one of my go-to choices.
- 1 tablespoon unsalted butter, for pan
- 1/2 cup all-purpose flour, plus more for pan
- 1/2 cup cornstarch
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar
- Pinch of salt
Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper butter parchment. Dust with flour, and tap out excess set aside. Sift together flour and cornstarch into a small bowl set aside.
Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan smooth top with an offset spatula.
Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.
Easy & Basic Vanilla Cake Recipe
This Vanilla Cake recipe is even easier than baking those boxed cake mixes. And way cheaper as well. Why waste money when you can master this basic vanilla cake recipe and modify it into million ways for a different cake every time you bake?
Here, I will tell you why you should stick this easy homemade vanilla cake recipe to your fridge because you can make so many different types of desserts using this basic cake recipe. Add some sprinkles to make a Birthday Cake or chopped dried fruits and nuts to make Fruits & Nuts Cake, or bake it in a bundt pan and play around with a variety of frostings and glaze.
As Julia Child said, “A party without cake is just a meeting”, I would extend that by saying that a life without cake isn’t worth living.
Right from birthdays to weekend celebrations, one thing that sets the celebratory menu apart from any other is the presence of a decadent cake which adds to the glory of the dinner table.
Baking scares many and I am quite aware of that fact. This is further emboldened by the fact that many people buy an oven with the intent of baking but end up using it as a food warmer!
Often it takes them a single failed attempt or maybe two to turn away from baking. However, this is very important to recognize the fact that it takes more than two trials to just understand the working of your oven , leave alone the science behind baking.
Science Behind Cake Baking: Basic Science
Baking involves basic science which means you have to understand certain elements of the recipe in order to get the desired result.
A cake recipe basically comprises of flour, fat which comes as butter or oil, leavening agent that gives the cake its lift which is either eggs or artificial leavening agent like baking powder and sugar.
Apart from this there can be a flavoring agent like vanilla extract, cocoa powder, or almond extract.
Its the eggs which when whisked, traps air between its protein matrix which later upon baking gives the height (lift) to the cake.
This is further helped by the baking powder which upon reacting with the acid releases carbon dioxide. This tries to escape upon heating and creates uniform air pockets throughout the cake, thus giving it a soft, fluffy and sponge-like texture.
Well, not going any further into the concept, lest it scares you any further, let me get down to one simple fact that it is relatively very easy to bake cakes at home. All you need is just a handful of ingredients and you are all set to bake.