Airy Vanilla Sponge Cake with Whipped Eggs
A simple, airy vanilla sponge made with whipped eggs, sugar and carefully folded flour.
A light sponge cake depends on incorporating enough air into the eggs and folding in the flour gently. This measured version uses three eggs, sugar, flour and vanilla, matching the source’s simple ingredient list while giving the method clearer cues. Whip eggs and sugar until thick and pale, then fold in sifted flour in batches. Spread the batter without knocking out the air and bake until the centre springs back. Let the cake cool before slicing or filling; it works well with fruit, cream or a dusting of icing sugar. Heat oven to 180°C (350°F). Grease and line a 20 cm round cake tin. Beat eggs, sugar and salt 6 to 8 minutes until very pale, thick and ribboning from the whisk. Beat in vanilla.
Recipe card
Airy Vanilla Sponge Cake with Whipped Eggs
Equipment: Knife, cutting board, measuring spoons, large skillet or saucepan
Ingredients
Instructions
Prepare tin
Heat oven to 180°C (350°F). Grease and line a 20 cm round cake tin.
Whip eggs
Beat eggs, sugar and salt 6 to 8 minutes until very pale, thick and ribboning from the whisk. Beat in vanilla.
Fold flour
Sift flour and optional baking powder over the egg mixture in 2 additions. Fold gently with a spatula until no dry pockets remain.
Bake
Pour into tin and level lightly. Bake 22 to 27 minutes until golden and the centre springs back.
Cool
Rest 10 minutes in tin, turn onto a rack and cool completely before filling or slicing.
How to tell when it is ready
The ingredients are tender and evenly cooked; use a food thermometer where indicated.
Tips
- Measure ingredients before starting.
- Use the visual doneness cues as well as the timing.
- Taste and adjust seasoning near the end.
- Let the dish rest briefly before serving.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust herbs and spices to taste.
- Add seasonal vegetables that suit the cooking time.
Serving suggestions
- Serve with berries and cream.
- Dust with icing sugar.
- Use as a layer cake base.
- Pair with tea or coffee.
Make ahead
Prepare components ahead where practical. Refrigerate leftovers promptly and reheat until hot throughout.
Storage
Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.
Food safety
Contains eggs and gluten. Cool fully before storing in an airtight container; refrigerate if filled with perishable cream.
Frequently asked questions
Can I prepare this ahead?
Prepare components as described, chill promptly and finish shortly before serving.
How should I store reliable classic sponge cake?
Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.
Serve with berries and cream. Refrigerate leftovers promptly.
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