This is a classic vanilla butter cake recipe but with a Japanese technique applied to get a tender cotton like softness that lasts for days after! The crumb is not dense like regular butter cakes but very soft and pillowy. Its also known as Hot Milk Cake.
This sponge cake recipe does not require separating egg whites and yet achieves almost the same result by beating the eggs longer with the sugar. You can double the recipe and use it as a layered cake. This cake does not dry out ever. It always bakes perfectly Flat so not much levelling required.
I have used the same recipe to make Cupcakes too. They always come out so tender so soft everytime. Do Check out my vanilla cupcakes recipe using the same batter in my youtube channel. The link for the cupcakes is added in the comments.
Vanilla Sponge Cake
Equipment
- Electric Blender
- One 7inch Square baking tin can be made in any shape or size
- Whisk
- Rubber spatula
Ingredients
- 1 Cup All Purpose Flour
- 1 Tsp Baking powderΒ
- ΒΌ Tsp Salt
- ΒΌ Cup Β / 60gms Unsalted Butter
- Β½ Cup Milk full fat
- 2 Eggs (room temperature)
- ΒΎ Cup Sugar (Caster / Superfine preferably)
- 2 TspΒ Vanilla essence
- 1 1/2 TspΒ Vegetable OilΒ
Instructions
- Sift all the Dry ingredients, the Flour, Baking powder and Salt. Mix it.
- Warm the Milk and Butter for 60secs in a microwave bowl or till the butter melts. Do not let the Milk boil too much. Whisk it well and keep covered in the microwave to keep warm.
- Beat the eggs first for 30secs on high speed till frothy. Then add the Sugar and beat for 5-6 mins at high speed till almost pure white and tripled in volume. Fold in the dry ingredients in three parts.
- Add the vanilla essence and oil to the warm butter and milk mixture. Add some of the flour egg mix in it and mix thoroughly.
- Add the tempered butter flour mix to the Egg mix slowly folding it in gently. Do not overmix.
- Bake at 180Β°C/350Β°F for 28-30 minutes in a 6/7 inch baking tin or until golden and toothpick inserted into middle comes out clean.
- Let it cool down for 15-20 mins before removing the cake from the tin. Let it cool down completely before slicing it. Serve with powdered sugar and berries of your choice.
- You can double the recipe and use it as a layered cake. This cake does not dry out ever. It always bakes perfectly flat so not much levelling required.Β Do Check out my cupcakes recipe using the same batter in my You tube channel. The link for the cupcakes is added in the comments.
Video
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theartisticcook on Instagram and hashtag it #theartisticcook . I would love to see it. Feel free to ask me any doubts.
Did you try my Victoria Sponge Cake recipe? Do check it out Victoria Sponge Cake
15 responses to “Vanilla Sponge Cake”
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The best ever sponge vanilla cake, I used the Bundt cake pan and it came perfect! Just want to ask can I use it to make cupcakes?
Thank you so much!-
Thank you so much for sharing this, So glad you liked it. Yes you can make cupcakes using the same recipe. I have uploaded the video of the same in my youtube channel https://youtu.be/70SOR2tehWg Do check it out.
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Can I cut the layer in half to fill with custard and berries? Will the cake support a filling, whole and if sliced in half and stacked? Thank you Lisa
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Yes you can but since the cake is very soft in texture, if the fillings are too heavy the bottom portion might get squeezed a bit if kept for a long time. I haven’t tried it out though so cant really say.
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Hi my layers were not as soft as I thought they should be in fact the were more like a regular vanilla cake
I wish I could figure out what I did wrong. Any thoughts?-
Overbaking or overmixing the batter might result in a dense cake. Also use large eggs for a more fluffy texture. Few more pointers:
Do not skip beating the eggs with the sugar for atleast 5-6mins on high speed till volume gets almost tripled. This sets the main base for the cake to be pillowy soft.
Do not skip adding the oil as it helps in keeping the cake moist and not dense for days after.
Keep the butter and milk mixture warm covered inside the oven as it should stay warm when mixed into the flour egg mixture. Do not worry it wont cook the eggs.
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Do Check out my Vanilla Cupcakes recipe using the same batter in my youtube channel
https://youtu.be/70SOR2tehWg
Maria 
Lily 
Jennifer 
Nanay 
Jaya 
Lisa
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