Vanilla Sponge Cake
ID: 5d65f25c...
A simple, light, and fluffy vanilla sponge cake made with precise techniques to trap delicate air bubbles. It is perfect on its own, sandwiched with jam, or iced with buttercream.
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🍳 Cooking Flow
Separate egg whites and yolks; whip whites with vinegar and 90g sugar to stiff peaks. → Whisk yolks with 30g sugar, vanilla, milk, oil, and sifted flour until smooth. → Gently fold the whipped egg whites into the yolk batter in small batches. → Pour into a lined 18cm pan, tap to release air bubbles, and bake at 350°F for 40 minutes. → Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Steps
Brief Cooking Order
Separate egg whites and yolks; whip whites with vinegar and 90g sugar to stiff peaks. → Whisk yolks with 30g sugar, vanilla, milk, oil, and sifted flour until smooth. → Gently fold the whipped egg whites into the yolk batter in small batches. → Pour into a lined 18cm pan, tap to release air bubbles, and bake at 350°F for 40 minutes. → Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Introduction
A simple, light, and fluffy vanilla sponge cake made with precise techniques to trap delicate air bubbles. It is perfect on its own, sandwiched with jam, or iced with buttercream.
Step 1
Separate the egg yolks and egg whites into two clean, dry bowls. Ensure egg whites are at room temperature.
Step 2
Add one teaspoon of vinegar to the egg whites and beat with an electric mixer until foamy.
Step 3
Gradually add 90g of sugar, a little at a time, while beating on medium-high speed until soft peaks form.
Step 4
Continue beating until stiff peaks form. The peaks should stand straight up when the beaters are lifted (about 8-10 minutes total).
Step 5
In the other bowl, whisk the egg yolks with the remaining 30g of sugar until the mixture becomes light, fluffy, and pale yellow.
Ingredients List
Important Notes
Make sure all bowls and beaters used for egg whites are completely clean and grease-free, as fat will prevent the whites from whipping.
The egg whites must be at room temperature to achieve maximum volume.
Gently fold the egg whites into the batter using a rubber spatula; do not stir or beat, as this will deflate the air pockets and yield a dense cake.
Tapping the pan on the counter is crucial to avoid large, unsightly holes in the finished sponge cake.
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