Light, delicious and airy, raising agent-free vanilla sponge cake will become your new go-to sponge cake recipe. Let me know how you go if you try it!
Makes: 1 x 20cm sponge cake
Ready In: 40mins
½ cup caster sugar +½ tbsp
⅔ cup + 4 ½ tbsp plain flour
1 tbsp vanilla essence
Step 1. Preheat oven to 180C. Grease or line a 20 cm round cake tin and set aside. Place eggs, vanilla and sugar in a medium bowl and lightly beat to combine. Place bowl inside a larger bowl filled with hot water (not boiling) until the mixture is roughly 30C or warm to touch
Step 2. Remove the bowl from the water and beat the mixture with an electric mixer until the volume is doubled. Add sifted flour and mix with a spatula
Step 3. Pour the mixture into prepared baking tin and bake for 20 to 25 mins. Check the readiness with a toothpick: once it comes out clean it’s perfect
Step 4. Let it cool for 10 mins in the oven off and keep the door slightly open to prevent deflating the cake. Remove the cake from the oven, and let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack
Step 5. Once it has completely cooled you can decorate with fresh cream and berries or repeat the process for a layered sponge cake
I flavoured my thickened cream with a little icing sugar and vanilla essence and topped my cake with fresh fruit.
Do not open oven door before 20mins to avoid deflating.
Cake must cool slowly to avoid deflating.
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