Basic Vanilla Sponge

Assalam Alaikum and hey you guys! I got a lot, like a lot A LOT of requests to share the recipes for the cakes that I made. So, I thought to start with the first ever cake sponge that I learnt to make years ago. I’ve developed it overtime to suit my liking and here it is now. It’s the most basic Vanilla Sponge that is light as air and fluffy as a cloud. The best thing that I like about this sponge is that it’s so light that even the most lightest of frostings can carry its weight. It pairs best with whipped cream and uses no additional fat. The only fat content that supports this cake is from the egg yolks themselves.

The ingredients to this cake are limited and simple. The only technicality involved is the preparation of an aerated batter. You need to be extremely careful, gentle, and patient. The eggs need quite a good amount of whipping while simultaneously adding the sugar in. However, once the dry mixture is added into the batter, the folding game begins. What you should end up with is a foamy batter.

This recipe yields 3 layers of a 6-inch cake. You can make 2 layers and divide them into four but with this particular sponge, I’d recommend you to bake the layers you require instead of trying to cut them afterwards. Since it’s a soft and delicate sponge, trying to get layers out of it could be hard and messy. I needed 3 layers so I baked 3 of them.

Let’s get started!

Ingredient List:

Recipe Difficulty Level: Basic
Serving: 2.5-3 lbs cake
Prep Time: 10 mins
Cook Time: 30 mins
Eggs (انڈے) 
	6 whole

Powdered Sugar (پسی ہوئی چینی)
	12 tablespoons levelled

Vanilla Essence (ونیلا ایسنس)
	1/4 teaspoon

Almond extract (بادام کا ایسنس)
	3-4 drops (optional)

All-Purpose Flour (میدہ)
	12 tablespoons slightly heaped

Baking Powder (بیکنگ پاؤڈر)
	3/4 teaspoon

Salt (نمک)
	a pinch

Tools Required:

Mixing Bowl
Baking Paper
Beater or Stand Mixer
Rubber Spatula
Measuring Spoons and Cups
Three 6-inch Cake Tins


  1. Pre-heat your oven at 180°C.
  2. Line your cake tins with baking paper. Do not grease them. You can grease the bottom slightly but not the edges since the sponge tends to leave the sides automatically.
  3. Sift all-purpose flour, baking powder, and salt in a bowl and keep it aside. (Tip: It's better to sift your dry mixture twice or thrice for cakes. It incorporates air into the flour for a lighter texture and ensures that the dry ingredients are well combined).
  4. In another large bowl, crack the eggs. Beat them on high for 3 minutes on a stand mixer and 4 minutes with a hand beater. (Tip: Crack eggs in a separate bowl and transfer them one at a time to the mixing bowl. This ensures the chances of avoiding a bad egg. You do not want one bad egg to ruin five good eggs? You do not want waste, right?)
  5. Beat eggs until pale, fluffy, and doubled in volume.DSCN0782-2
  6. While beating, incorporate powdered sugar, one tablespoon at a time until you run out of it.
  7. Turn your beater off and you should be left with a meringue-like, thick, white batter.DSCN0784-3
  8. Add vanilla essence and almond extract. Beat for 10 seconds or until combined.
  9. Your beater is done for the task and now it's time to bring out your spatula. Sprinkle half of the dry mixture on the wet and GENTLY fold it with the help of the spatula.DSCN0794-4
  10. Once that is mixed, sprinkle the remaining half of the dry mixture and repeat. Continue mixing with the cut and fold method (for better demonstration watch tutorial below). Do not overmix or move the spatula vigorously. We did not spent all those minutes getting air into the batter just so we could knock it out.
  11. Once the batter is homogenous (make sure to check the bottom of the bowl there shouldn't be any flour settled at the bottom), pour it equally in all cake tins and immediately transfer the tins to the oven. Once the dry and the wet have been mixed, the cake batter shouldn't wait for long.DSCN0798-6
  12. Bake the cakes at 180°C for 25-30 mins. You can check the cakes after 25 mins but not before that otherwise they won't rise well.
  13. Once baked to satisfaction, turn the oven off and open the oven door to let the cakes come up to room temperature inside it.
  14. Once the cakes are cooled to touch, release the edges with the help of a knife or a spatula and take them out on a wire rack or any breathable surface to cool completely.DSCN0812-10
  15. Now you can use the cakes however you like. Soak them, ice them, layer them and just party with them! 🎉



Hope you liked the sponge! Click on the link below to watch a video tutorial for this recipe:

Basic Vanilla Sponge

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