Light Vanilla Sponge Cake with Eggs and Oil
A light vanilla sponge cake made with eggs, flour and a little oil.
This simple sponge cake uses eggs, sugar, flour and a little oil for a soft, sliceable crumb. Beat the eggs and sugar until pale and thick before folding in the dry ingredients; that aeration helps the cake rise. The source includes baking powder, so it is retained in a modest amount. Cool the cake fully before glazing, filling or slicing. Heat oven to 180°C (350°F). Grease and line a 20-cm round cake tin. Beat eggs and sugar 5 to 7 minutes until pale, thick and tripled in volume. Mix vanilla into oil. With mixer on low, stream in oil just until combined. Sift flour, baking powder and salt. Fold into egg mixture in three additions, keeping as much air as possible.
Recipe card
Light Vanilla Sponge Cake with Eggs and Oil
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Grease and line a 20-cm round cake tin.
Whip eggs and sugar
Beat eggs and sugar 5 to 7 minutes until pale, thick and tripled in volume.
Add flavour and oil
Mix vanilla into oil. With mixer on low, stream in oil just until combined.
Fold in dry ingredients
Sift flour, baking powder and salt. Fold into egg mixture in three additions, keeping as much air as possible.
Bake
Pour into tin and bake 30 to 35 minutes until golden and a skewer comes out clean.
Cool
Rest in tin 10 minutes, then turn onto a rack and cool completely.
How to tell when it is ready
Rest in tin 10 minutes, then turn onto a rack and cool completely.
Tips
- Heat oven to 180°C (350°F).
- Beat eggs and sugar 5 to 7 minutes until pale, thick and tripled in volume.
- Mix vanilla into oil.
- Sift flour, baking powder and salt.
Troubleshooting
- If the top browns early, tent loosely with foil.
- If cake is dense, fold the flour more gently next time.
Substitutions
- Use a neutral oil such as sunflower oil.
- Use gluten-free cake flour blend.
Variations
- Add lemon zest.
- Fill with fruit jam after cooling.
Serving suggestions
- Dust with icing sugar.
- Serve with fresh berries.
- Add whipped cream.
- Drizzle with chocolate glaze.
Make ahead
Prepare components ahead and store safely. Store plain cake covered at room temperature for up to 2 days or refrigerate up to 4 days.
Storage
Store plain cake covered at room temperature for up to 2 days or refrigerate up to 4 days.
Food safety
Cool cake fully before covering to avoid condensation. Refrigerate any cream filling.
Frequently asked questions
Why did my sponge cake sink?
The egg mixture may have been under-whipped, the batter overmixed, or the oven opened before the cake set.
How should I store simple sponge cake?
Store plain cake covered at room temperature for up to 2 days or refrigerate up to 4 days.
Dust with icing sugar. Store plain cake covered at room temperature for up to 2 days or refrigerate up to 4 days.
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