What gives the sponge its light texture?

Whipping the eggs until thick and pale incorporates air, creating a light and airy sponge.

Can vanilla extract be omitted?

Yes, it’s optional but enhances the vanilla aroma and flavor of the sponge.

The cake is done when it turns golden and a toothpick inserted comes out clean.

Overmixing can deflate the batter, resulting in a denser texture rather than a light sponge.

An electric mixer, round cake pan, spatula, parchment paper, and a wire rack are recommended for best results.

A light and airy vanilla sponge cake made with just three staple ingredients—perfect for a quick dessert or as a base for layered cakes.

This simple recipe has become a favorite for quick desserts and special occasions in my kitchen.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

This cake often brings smiles at family gatherings and celebrations.

For a richer flavor, add the optional vanilla extract. This cake is perfect as a base for trifles layered cakes or simply dusted with powdered sugar.

8-inch (20 cm) round cake pan Electric mixer Mixing bowl Spatula Parchment paper Wire rack

Contains eggs and gluten (wheat). May contain traces of other allergens depending on ingredient brands. Always check labels if uncertain.

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

This easy vanilla sponge is your versatile foundation for countless delightful desserts.

→ What gives the sponge its light texture?: Whipping the eggs until thick and pale incorporates air, creating a light and airy sponge.
→ Can vanilla extract be omitted?: Yes, it’s optional but enhances the vanilla aroma and flavor of the sponge.
→ How do I know when the sponge is baked through?: The cake is done when it turns golden and a toothpick inserted comes out clean.
→ Why is it important not to overmix after adding flour?: Overmixing can deflate the batter, resulting in a denser texture rather than a light sponge.
→ What tools are essential for this sponge?: An electric mixer, round cake pan, spatula, parchment paper, and a wire rack are recommended for best results.