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Vanilla Sponge Cake
Recipe Summary
Yield: Makes one 9-inch-square cake
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt
Gallery
Vanilla Sponge Cake
Recipe Summary
Yield: Makes one 9-inch-square cake
Gallery
Vanilla Sponge Cake
Vanilla Sponge Cake
Vanilla Sponge Cake
Recipe Summary
Yield: Makes one 9-inch-square cake
Recipe Summary
Yield: Makes one 9-inch-square cake
Yield: Makes one 9-inch-square cake
Makes one 9-inch-square cake
Ingredients
Ingredients
- 1 tablespoon unsalted butter, for pan
- 1/2 cup all-purpose flour, plus more for pan
- 1/2 cup cornstarch
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar
- Pinch of salt
Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.
Reviews (4)
Add Rating & Review
177 Ratings
5 star values:
21
4 star values:
29
3 star values:
70
2 star values:
39
1 star values:
18
Reviews (4)
Add Rating & Review
177 Ratings
5 star values:
21
4 star values:
29
3 star values:
70
2 star values:
39
1 star values:
18
Add Rating & Review
177 Ratings
5 star values:
21
4 star values:
29
3 star values:
70
2 star values:
39
1 star values:
18
177 Ratings
5 star values:
21
4 star values:
29
3 star values:
70
2 star values:
39
1 star values:
18
177 Ratings
5 star values:
21
4 star values:
29
3 star values:
70
2 star values:
39
1 star values:
18
- 5 star values:
- 21
- 4 star values:
- 29
- 3 star values:
- 70
- 2 star values:
- 39
- 1 star values:
- 18
Martha Stewart Member
Rating: 5 stars
05/18/2019
This is my all time favorite recipe for a sponge cake. Super easy and works every time. I highly recommend using a simple syrup if you're using this recipe for a layered cake. This cake comes out a bit dry but the simple syrup adds the moisture back into the cake.
Martha Stewart Member
Rating: 5 stars
05/23/2012
I used this sponge to make tiramisu, not the ice cream version from this site, but the traditional one. I find ladyfingers a bit bland.
This is a dry cake...it is supposed to be - hence the name "Sponge Cake". Sponge cakes are typically paired with a sauce or cream to soak up. They are similar to angel food cakes but contain the yokes for fat and protein.
This is a perfectly simple traditional vanilla sponge cake that absorbs up berry sauces or coffee liqueur very nicely!
Martha Stewart Member
Rating: Unrated
04/01/2010
This was very easy to make. The only problem i had was that I found it to be a little bit dry. I put it in convection bake for less time than the recipe called for (checking it often), so I don't think I overbaked it. Maybe next time I should add some milk to the batter to moisten it up.
Martha Stewart Member
Rating: Unrated
04/21/2008
Light and tasty!
Martha Stewart Member
Rating: 5 stars
05/18/2019
This is my all time favorite recipe for a sponge cake. Super easy and works every time. I highly recommend using a simple syrup if you're using this recipe for a layered cake. This cake comes out a bit dry but the simple syrup adds the moisture back into the cake.
Rating: 5 stars
Rating: 5 stars
05/23/2012
I used this sponge to make tiramisu, not the ice cream version from this site, but the traditional one. I find ladyfingers a bit bland.
This is a dry cake...it is supposed to be - hence the name "Sponge Cake". Sponge cakes are typically paired with a sauce or cream to soak up. They are similar to angel food cakes but contain the yokes for fat and protein.
This is a perfectly simple traditional vanilla sponge cake that absorbs up berry sauces or coffee liqueur very nicely!
Rating: Unrated
04/01/2010
This was very easy to make. The only problem i had was that I found it to be a little bit dry. I put it in convection bake for less time than the recipe called for (checking it often), so I don't think I overbaked it. Maybe next time I should add some milk to the batter to moisten it up.
Rating: Unrated
Rating: Unrated
04/21/2008
Light and tasty!
All Reviews for Vanilla Sponge Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Sponge Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
