Vanilla Sponge Cake – a light, airy, fluffy, egg-forward cake with a delicate vanilla flavor. This version is made without butter or oil and uses just a few simple ingredients for a reliably delicious result.
I first learned to make a sponge cake in a secondary school nutrition class. The method—using whipped eggs instead of fat—stuck with me. As the holidays approach, this easy vanilla sponge is perfect for Thanksgiving, Christmas, birthdays, afternoon tea, or any celebration that calls for a simple, elegant cake.
This sponge follows that classic, old-fashioned approach: eggs whipped to create lift, folded with dry ingredients, and baked until just set. The result is tender, not-too-sweet, and full of vanilla aroma. Serve it plain, dusted with powdered sugar, layered with jam, or lightly frosted.
What is Vanilla Sponge Cake?
A vanilla sponge cake gets its springy texture from whipped eggs, especially the whites, which trap air and provide volume. The crumb is light and delicate, making it ideal as a simple tea cake or as a base for layered and decorated cakes. Traditional sponge cakes may or may not include butter or oil; this recipe omits added fat for a classic, airy finish.
How to Make Vanilla Sponge Cake Without Butter
Step 1: Whip egg whites and sugar until they hold stiff peaks.
Step 2: Gently fold in the egg yolks and vanilla extract.
Step 3: Sift in the flour, baking powder, and salt, folding carefully until just combined to keep the batter airy.
Step 4: Pour the batter into a prepared pan and level the top.
Step 5: Bake until the cake is set and a toothpick inserted in the center comes out clean.
Video: Watch How to Make Vanilla Sponge Cake
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Vanilla Sponge Cake
Ingredients
- 4 large eggs
- 1 cup (125g) flour, plus 2 tsp for dusting the pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Brush a 9-inch round pan with 1 teaspoon oil and dust with about 2 teaspoons flour.
- Separate yolks from whites. Beat the egg whites until soft peaks form (about 2 minutes). Gradually add the sugar and continue beating until stiff peaks form (about 2 more minutes).
- Add the egg yolks and vanilla to the beaten whites and gently whisk until just combined.
- Sift in the flour, baking powder, and salt in small amounts, folding gently after each addition. Mix until the dry ingredients are just incorporated—do not overmix.
- Scrape the bowl with a spatula to ensure all flour is folded in. Pour the batter into the prepared pan and level the top.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan.
Notes
1. Avoid overmixing once you add the flour—overworking the batter deflates the air you’ve whipped into the eggs.
2. If you don’t have an electric mixer, you can whisk the egg whites by hand, but be prepared for a bit of arm workout.
Nutrition
Carbohydrates: 25 g |
Protein: 4 g |
Fat: 2 g
Additional Info
“There is a way which seemeth right unto a man, but the end thereof are the ways of death.” Proverbs 14:12, KJV