Vanilla Sponge Cake is a classic baking recipe you will always find in grandma’s recipe diary. It is a versatile cake you can serve in a million creative ways. August – September is always a transitional month for me. It’s not quite autumn, but it feels like summer is over, so I can spend some quality baking time in the kitchen without worrying about the melting butter and sweltering heat. I love the warmth and comfort of old-fashioned teatime cakes. Instead of layering cakes with beautiful piping details, I like to keep them simple.
What You Need
You need 8 ingredients, 8-inch round cake tin, and a hand mixer to make eggless vanilla sponge cake.
All-Purpose Flour: I have used basic all-purpose flour and not cake flour. Condensed Milk: This is an eggless cake. Hence, we are using condensed milk. I have used Nestle Sweetened Condensed Milk. Butter: The butter gives this sponge cake a rich buttery classic taste. Sugar: I add only 3 tablespoons of powdered sugar because the condensed milk is already sweet. You can use regular powdered sugar or castor sugar. Don’t use icing sugar. Vanilla: Adding vanilla flavour is optional. Other ingredients: Milk, Baking Powder, Baking Soda
Equipment: A hand mixer or a stand mixer with a whisk attachment is a must for making the batter for vanilla sponge cake. Else, it would be best if you used a lot of muscle power to get that perfect airy cake batter. Baking Tin: You can bake this cake in a round or square tin. Or, if you are planning to layer the cake with frosting, divide the batter into two 8-inch cake tins and bake.
Watch Sponge Cake Video
My Tried & True Tips
My 1 Cup = 250 ml liquid and 200-gram flour. Whereas 1 tablespoon = 15 ml and 1 teaspoon = 5 ml. The condensed milk tin I bought was 400 grams. I used exactly half of it. Ensure all ingredients are at room temperature before making the cake batter. I have used salted butter hence skipping adding salt separately. If you use unsalted butter, add ¼ teaspoon salt to the flour. I highly recommend using a hand mixer or stand mixer to achieve a light, fluffy, and airy cake batter. After 30 minutes, cover the tin with aluminium foil if the top of the cake is browning too fast. In my 52-litre capacity OTG, this eggless sponge cake takes precisely 45 minutes. I would suggest checking it after 30 minutes by inserting a toothpick. Do not invert a piping hot cake after immediately bringing it out of the oven. Let it sit in the cake tin for 10 – 15 minutes or till it becomes lukewarm before inverting.
Serving Suggestion
There are a million ways to serve a sponge cake. It is the most versatile cake recipe. A few of my favourite easy ways to serve a sponge cake are:
dust it with icing sugar layer with fresh berries or fruits make a victoria sponge with a layer of whipped cream and fruit compote
or serve it without any add-ons with a cup of tea
More Eggless Cake Recipes
Eggless Peach Cake Eggless Orange Cake Eggless Semolina Cake Eggless Chocolate Cake Eggless Tutti Frutti Cake Strawberry Cheesecake Eggless Whole Wheat Cake
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