Vanilla Sponge Cake

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Pillowy Soft Vanilla Sponge Cake that will stay soft for days and so easy to make!

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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.

5 from 5 votes

Vanilla Sponge Cake

Pillowy Soft Vanilla Sponge Cake that will stay soft for days
Servings 6 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes

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.
    Sift
  • 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.
    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.
    beat
  • 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 flour mix
  • Add the tempered butter flour mix to the Egg mix slowly folding it in gently. Do not overmix.
    fold
  • 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.
    bake
  • 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.
    ready
  • 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 
    cut

Video

Notes

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 warm in the microwave as it should stay warm when mixed into the flour egg mixture. Do not worry it wont cook the eggs.
Calories: 187kcal
Course: Dessert, Snack
Cuisine: American
Keyword: Bakery

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tagΒ @theartisticcookΒ on InstagramΒ and hashtag itΒ #theartisticcookΒ . I would love to see it. Feel free to ask me any doubts.

Did you try my Victoria Sponge Cake recipe? Do check it outΒ Victoria Sponge Cake

7 responses to “Vanilla Sponge Cake”

  1. Maria avatar
    Maria

    5 stars
    I tried this, came out really nice. My family loved it! Thank you

    1. The Artistic Cook avatar

      5 stars
      So Glad you liked it!

  2. Sakuntala avatar
    Sakuntala

    5 stars
    Very well decorated tasty and soft

    1. The Artistic Cook avatar
  3. Jennifer avatar
    Jennifer

    5 stars
    This recipe is really wonderful, the cake was indeed soft and tasty

    1. The Artistic Cook avatar

      Thank you! My Pleasure

  4. Nanay avatar
    Nanay

    5 stars
    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!

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Join the Conversation

  1. 5 stars
    I tried this, came out really nice. My family loved it! Thank you

    1. 5 stars
      So Glad you liked it!

  2. Sakuntala says:

    5 stars
    Very well decorated tasty and soft

    1. Thank you so much !

  3. 5 stars
    This recipe is really wonderful, the cake was indeed soft and tasty

    1. Thank you! My Pleasure

  4. 5 stars
    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!

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Your email address will not be published. Required fields are marked *

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