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If you’ve ever wanted a fail-proof vanilla sponge cake recipe that bakes up tall, springy, cloud-soft, and impossibly light, this is the one I’ve tested to exhaustion (in the best way). This isn’t the dry tea-time sponge you grew up politely tolerating — this version stays moist for days, slices cleanly, and takes on frosting like a dream.

What makes it special?
It uses a whipped whole-egg base (no separating!), stabilized with just the right amount of oil to stay tender but still behave like a classic sponge. The pro tip that changed everything for me: mix fast, bake immediately — the aeration is your structure, so protecting it is key.

Why This Recipe Works

A sponge cake is basically a foam you eat with joy. And because foams are delicate, every ingredient in this recipe works with intention:

• Oil instead of butter keeps the crumb soft even after refrigeration. Butter-based sponges firm up when cold because butter solidifies; oil remains liquid, so the texture stays supple.
• Warm eggs whip better — slightly warm eggs (around 26–28°C / 78–82°F) trap more air because the proteins loosen, stretch, and stabilize the foam. This is why I warm the eggs briefly in hot water before whipping.
• The flour ratio is intentionally low — too much flour makes a sponge tough; too little makes it collapse. This formula hits the midpoint where the foam structure and starch gelatinization support each other.
• Batter temperature matters — the final batter should feel slightly warm. A warm batter rises faster and sets more evenly in the oven, giving you a fluffy, uniform crumb.

Ingredients (with weights & purpose)

For one 6-inch round cake (tall, 2 layers if sliced):

• Eggs — 3 large (150g without shell, ~¾ cup)
  Purpose: main structure, aeration, moisture.
• Caster sugar — 120g (½ cup + 2 tbsp)
  Purpose: stabilizes the foam, sweetens, helps browning.
• Neutral oil (sunflower/canola) — 40g (3 tbsp)
  Purpose: keeps cake tender and moist.
• Whole milk — 40g (3 tbsp)
  Purpose: hydrates flour and balances richness.
• Vanilla extract — 1 tbsp
  Purpose: flavor depth; use pure extract for best results.
• Cake flour — 110g (¾ cup + 2 tbsp)
  Purpose: low-protein flour = softer crumb.
• Baking powder — 1 tsp (4g)
  Purpose: assists rise but doesn’t replace foam structure.
• Salt — ⅛ tsp
  Purpose: balances sweetness and enhances flavor.

Equipment

Required:

• 6-inch round pan (7-inch also works; see scaling below)
• Hand mixer or stand mixer
• Digital kitchen scale
• Fine-mesh sieve
• Oven or OTG
• Parchment for pan lining

Nice to have:

• Offset spatula
• Oven thermometer
• Silicone bowl scraper

Step-by-Step Instructions (with timing & visual cues)

STEP 1 — Prep the pan & oven

• Line the bottom of your pan with parchment. Do not grease the sides — the batter needs to grip the walls to climb.
• Preheat oven to 160°C (320°F), low rack position.
  Visual cue: oven thermometer should read stable before mixing batter.

STEP 2 — Warm and whip the eggs

• Place whole eggs (in shells) in a bowl of warm water for 5 minutes.
• Add warmed eggs + sugar to mixer bowl and whip on high speed for 6–8 minutes.
  Visual cue: Mixture should be pale ivory, tripled in volume, and ribbon for 5–7 seconds when lifted.

STEP 3 — Sift and fold the dry ingredients

• In a separate bowl, sift cake flour, baking powder, and salt.
• Sift this mixture again directly over the whipped eggs.
• Fold gently with a wide spatula for 18–25 strokes.
  Visual cue: Batter looks airy, smooth, and has no visible flour pockets. Overmixing deflates the foam — stop folding as soon as it looks uniform.

STEP 4 — Temper the oil–milk mixture

• In a small bowl, whisk milk, oil, and vanilla.
• Scoop 1 large spoonful of batter into it and whisk until smooth.
• Pour this mixture back into the main bowl and fold for 8–12 strokes.
  Visual cue: Batter stays thick and airy, not watery. If it pools like pancake batter, you over-mixed.

STEP 5 — Bake

• Immediately pour batter into the pan (don’t bang the pan — you’ll knock out air).
• Bake at 160°C (320°F) for 32–38 minutes.
  Doneness cues:
• Top is golden, springs back when lightly pressed.
• Skewer comes out clean.
• Internal temp: 96–98°C (205–208°F).

STEP 6 — Cool correctly

• Run a thin knife only around the top edge, not down the sides.
• Cool upside-down on a rack for 10 minutes, then upright until room temperature.
  Visual cue: Cake pulls slightly from sides naturally as it cools.

Troubleshooting Guide (Common Failures & Fixes)

Problem: Cake sinks after baking

• Likely causes: underbaked center, over-folding, opening oven early.
• Fix: bake to 96–98°C internal, fold fewer strokes, avoid opening oven for first 25 minutes.

Problem: Dense or gummy crumb

• Likely causes: flour not fully incorporated, eggs not whipped enough.
• Fix: ensure proper ribbon stage, sift flour twice before adding.

Problem: Dry sponge

• Likely causes: overbaking, too hot oven.
• Fix: lower oven to 150°C (302°F) next time or remove cake as soon as it springs back.

Problem: Tunneling (air holes)

• Likely causes: over-mixing after adding flour.
• Fix: fold gently; stop as soon as flour disappears.

Problem: Cracked top

• Likely causes: oven too hot or pan too small.
• Fix: use correct pan size; verify oven thermometer.

Substitutions and Variations

Dietary Swaps

• Egg-free: Replace 3 eggs with 200g aquafaba (whipped to soft peaks) + 1 tsp lemon juice. Texture will be slightly less rich but still airy.
• Dairy-free: Swap milk with soy or oat milk (40g). Soy gives the best rise.
• Gluten-free: Use a 1:1 gluten-free baking blend (110g). Add ½ tsp xanthan gum if your blend lacks it.

Flavor Variations

• Citrus: Add 1 tbsp lemon zest or ½ tbsp orange zest to the oil–milk mixture.
• Almond sponge: Replace 20g flour with 20g almond flour.
• Chocolate sponge: Replace 20g flour with 20g cocoa powder + increase milk to 55g.

Scaling Chart

Storage, Make-Ahead, Freezing

• Room temperature: Store covered for 2 days.
• Refrigerator: Up to 5 days in an airtight box; bring to room temp before eating for best texture.
• Freezer: Wrap unfrosted layers tightly and freeze up to 2 months.
  • Thaw in fridge overnight, then unwrap to avoid condensation.
  • To refresh: warm slices at 110°C (230°F) for 3 minutes.

What not to freeze: Frosting made with whipped cream — it separates and becomes gritty.

Serving Suggestions

This vanilla sponge pairs beautifully with:

• Fresh whipped cream + berries
• Pastry cream + sliced strawberries (classic Victoria style)
• Light buttercream (Swiss meringue works best for the airy crumb)
• Lemon curd for a sweet–tart balance

FAQs

1. Can I replace oil with butter?
Yes — use 50g melted butter, but the cake will be slightly firmer when cold.

2. How do I prevent my sponge from collapsing?
Ensure eggs reach full ribbon stage, fold minimally, and bake until fully set internally.

3. Can I double this recipe?
Yes — whip in a stand mixer for even aeration and divide into two 8-inch pans.

4. What’s the best sugar for sponge cake?
Caster sugar dissolves fastest and makes the most stable foam. Granulated works but beats longer.

5. Can I bake this in an OTG or air fryer?
Yes — reduce heat by 10°C (18°F) and check 5 minutes earlier.

Notes From My Kitchen (Testing Log)

Batch 1: Used too much oil (55g). Cake tasted great but shrank at the center. Reduced oil to 40g next time.

Batch 2: Whipped eggs for only 4 minutes. Result was dense. Committed to full 6–8 minutes until stable ribbon.

Batch 3: Oven thermometer showed my OTG was 15°C hotter than display. Cracked top. Adjusted to true 160°C.

Batch 4: Over-folded 10 extra strokes. Cake tunnelled. Counted strokes carefully — ideal is 18–25.

Final Method: Warm eggs, correct folding count, 160°C slow bake. This gave the most even, cotton-soft, moist crumb.

Nutrition & Disclaimer

Approx per slice (1 of 8): ~185 kcal, 6g fat, 28g carbs, 4g protein.
Estimates only; adjust based on actual ingredients. Always follow standard kitchen safety and proper storage practices.

Conclusion

This vanilla sponge cake isn’t just a recipe — it’s a reliable template for all your layered cakes, birthday cakes, and “I just want something soft and sweet” cravings. The combination of whipped eggs, gentle folding, and warm batter gives you a texture that’s light but not fragile, moist but not greasy, and incredibly versatile for flavor play.