Vanilla Sponge Cake
ID: 5541be14...
This classic vanilla sponge cake (also known as Genoise) is pillowy, soft, spongy, and slightly moist. It is incredibly simple to make and serves as the perfect airy base for a variety of cake designs, layers, and frostings.
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🍳 Cooking Flow
Whip egg whites with salt and gradually add sugar until stiff peaks form, then whisk in the egg yolks. → Sift in the flour and gently fold until incorporated. → Whisk milk, oil, and vanilla extract, temper with 1-2 tablespoons of the batter, then fold back into the main mixture. → Pour into an 8-inch parchment-lined pan, pop large bubbles with a toothpick/tap, and bake at 340°F (170°C) for 30-35 minutes.
Cooking Steps
Brief Cooking Order
Whip egg whites with salt and gradually add sugar until stiff peaks form, then whisk in the egg yolks. → Sift in the flour and gently fold until incorporated. → Whisk milk, oil, and vanilla extract, temper with 1-2 tablespoons of the batter, then fold back into the main mixture. → Pour into an 8-inch parchment-lined pan, pop large bubbles with a toothpick/tap, and bake at 340°F (170°C) for 30-35 minutes.
Introduction
This classic vanilla sponge cake (also known as Genoise) is pillowy, soft, spongy, and slightly moist. It is incredibly simple to make and serves as the perfect airy base for a variety of cake designs, layers, and frostings.
Step 1
Separate 5 eggs, placing the egg whites in a large mixing bowl and the egg yolks in a smaller separate bowl.
Step 2
Add a pinch of salt to the egg whites and beat using an electric mixer until foamy.
Step 3
Gradually add 3/4 cup (150g) of sugar while continuing to beat the egg whites until stiff peaks form.
Step 4
Add the 5 egg yolks to the whipped egg whites and whisk gently until just combined.
Step 5
Sift 1 cup + 2 Tbsp. (150g) of all-purpose flour into the egg mixture and gently fold with a spatula until combined.
Ingredients List
Important Notes
Ensure all bowls and beaters are completely clean and grease-free before whipping the egg whites.
Add the sugar gradually to help the meringue build volume and maintain stability.
Fold the flour and tempered liquids very gently using a rubber spatula to avoid deflating the whipped egg structure.
Tempering the liquid mixture with a small amount of batter prevents it from sinking to the bottom and collapsing the foam.
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