Save The Simple 3-Ingredient Vanilla Sponge Cake is a delightful classic that combines minimal ingredients with maximum flavor and texture. Light, airy, and subtly sweet, this cake is perfect for those moments when you need a quick dessert or a versatile base for more elaborate creations. Its simplicity allows the natural vanilla and fluffy crumb to shine through, making it a favorite across international kitchens for generations.
Save This sponge cake serves as a blank canvas for your dessert creativity. Whether you enjoy it simply golden and fresh or embellished with cuts of strawberries and whipped cream, it delivers reliably moist and soft results. The key lies in the careful whipping of eggs and gentle folding techniques that preserve the airiness.
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
- 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.
- 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.
- 3. Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- 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.
- 5. Pour the batter into the prepared cake pan and smooth the top.
- 6. Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 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 best results, ensure your eggs are at room temperature to achieve maximum volume when whisking. When folding in the flour, be gentle and patient to maintain the batter's airiness which is crucial for the light sponge texture. Avoid overmixing after adding the flour.
Varianten und Anpassungen
To enhance the vanilla flavor, incorporate the optional vanilla extract as the last step when folding in flour. This cake also works brilliantly as a base for layered cakes and trifles or can be lightly dusted with powdered sugar for a minimalist dessert.
Serviervorschläge
Serve this sponge cake with fresh berries and whipped cream for a classic treat, or layer it with your favorite jam and frosting to create a delightful layered cake. It also pairs wonderfully with a dusting of powdered sugar for a simple, elegant finish.
Save With these simple steps and tips, your 3-Ingredient Vanilla Sponge Cake will come out perfectly light, tender, and delightful every time. Enjoy experimenting with this foundational recipe that can elevate your desserts with hardly any effort.
Common Questions
- → How do I achieve a light, airy texture?
Beat eggs at high speed until tripled in volume, then gently fold in sifted flour to maintain the batter's airiness.
- → Can vanilla extract be omitted?
Yes, vanilla extract is optional but enhances the flavor with subtle vanilla notes.
- → What pan size is best for baking this sponge?
Use an 8-inch (20 cm) round cake pan lined with parchment for even baking and easy release.
- → How to test if the sponge is fully baked?
Insert a toothpick in the center; if it comes out clean, the cake is done.
- → Can this sponge be used as a base for layered desserts?
Absolutely, it provides a sturdy yet soft foundation suitable for trifles or layered cakes.