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–+ servings
cut fluffy sponge cake on a hand

Fluffy Vanilla Sponge Cake

4.56 from 29 votes
Amazingly fluffy & light vanilla sponge cake recipe for any type of dessert.
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Author: Aya Caliva
Baking Time: 30 minutes
Total Time: 1 hour
Servings: 10 people

Equipment

Ingredients

Makes: 8inch round
  • 200 g (4 eggs) Eggs
  • 140 g (1 cup - 1 Tablespoon) Granulated sugar
  • 130 g (1 cup + 2 Tablespoons) Cake flour
  • 20 g (4 teaspoons) Milk
  • 40 g (2 ⅔ Tablespoons) Oil
  • ¼ teaspoon Vanilla extract Optional

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

Instructions

Preparation

  • 1. Preheat the oven to 355ºF (180ºC)
    2. Prepare hot, simmering water to warm eggs.
    3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)
    4. Sift cake flour.
    5. (Combine milk, oil, and vanilla ahead.)
    cake liner in a pan

Sponge Cake

  • Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath.
    200 g Eggs, 140 g Granulated sugar
    warming up eggs and sugar for sponge cake
  • Whip whole eggs and sugar at high speed until very fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.)
    Finish at low speed to make air bubbles smaller until it looks very shiny.
    whipped up eggs and sugar for the genoise sponge cake batter
  • Add cake flour and fold until you don’t see any flour.
    130 g Cake flour
    folding flour in the genoise sponge cake batter
  • Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula.
    20 g Milk, 40 g Oil, ¼ teaspoon Vanilla extract
    a close-up look of the genoise sponge cake batter
  • Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.
    for 25 - 30 mins for 2 6-inch pans
    for 30 - 35 mins for 1 8-inch pan
    Adjust the baking time & temperature depending on the oven, the thickness of the batter, etc.
    2 genoise sponge cake in the oven before rising
  • After it's out of the oven, flip it and let it cool completely before slicing it.
    genoise sponge cakes flipped upside down to let them cool on a rack

Video

Notes

How to store it:

Wrap it tightly, put that in a zip log, or wrap it one more time. And use it up within a few days ideally. You can also freeze for up to a few months. Or eat it right away for the very best taste!

Nutrition

Calories: 277kcal | Carbohydrates: 24g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 362mg | Sodium: 139mg | Potassium: 151mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 528IU | Calcium: 59mg | Iron: 2mg
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