Save The Simple 3-Ingredient Vanilla Sponge Cake is a delightful testament to how simplicity in baking can yield extraordinary results. Crafted with just eggs, sugar, and flour, this cake is a light and airy marvel that serves as the perfect canvas for your creative dessert ideas. Whether as a quick standalone treat or a luscious base for layered cakes and trifles, this recipe embraces minimalism without compromising on flavor or texture.
Save Beyond its simplicity, this vanilla sponge cake allows you to experiment with flavors and toppings. Adding a splash of vanilla extract enhances the aromatic qualities, while pairing it with fresh fruits, whipped cream, or chocolate ganache can elevate this humble cake to a centerpiece dessert.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (about ½ cup + 2 tbsp)
- 120 g all-purpose flour (about 1 cup), sifted
- 1 tsp pure vanilla extract (optional, for enhanced vanilla flavor)
Instructions
- Step 1
- Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- Step 2
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
- Step 3
- Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- Step 4
- Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.
- Step 5
- Pour the batter into the prepared cake pan and smooth the top.
- Step 6
- Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Step 7
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
Zusatztipps für die Zubereitung
For maximum volume and a tender crumb, ensure your eggs are at room temperature before beating. Be gentle when folding in the flour to maintain the airy structure of the batter. Avoid overmixing after adding the flour to keep the sponge light and fluffy. Using parchment paper in the pan prevents sticking and makes removing the cake easier.
Varianten und Anpassungen
To enrich flavor, incorporate the optional vanilla extract. This cake can be adapted as a base for various desserts by layering it with creams, fruits, or frostings of your choice. For a simple finish, dust with powdered sugar or top with fresh berries. Experimenting with citrus zest or almond extract is also delightful for a different twist.
Serviervorschläge
Serve the vanilla sponge cake as a light dessert on its own, or transform it into a layered cake with buttercream or whipped cream and fresh fruit. It also pairs wonderfully with custards and mousses in trifles. For special occasions, decorate with edible flowers or a drizzle of chocolate for an elegant presentation.
Save This Simple 3-Ingredient Vanilla Sponge Cake offers a perfect blend of ease and elegance, making it an essential recipe for home bakers and dessert lovers alike. Its delicate crumb and adaptable nature ensure it will be a constant favorite in your baking repertoire.
Recipe Q&A
- → How does beating eggs affect the sponge?
Whipping eggs incorporates air, giving the sponge a light, airy texture and helping it rise evenly during baking.
- → Why fold the flour gently into the batter?
Gently folding flour preserves the whipped air bubbles, maintaining the sponge's delicate and fluffy structure.
- → What role does vanilla extract play?
Vanilla extract enriches the flavor, adding a warm, fragrant note that complements the sweetness and softness of the sponge.
- → How to check for doneness?
Insert a toothpick in the center; if it comes out clean, the sponge is baked through with a tender crumb.
- → Can this sponge be used for layered cakes?
Yes, its light texture and neutral vanilla taste make it a perfect base for layered cakes or trifles.