Dreamy Vanilla Sponge Cake

Late evening, my friend sends me a photo of a sponge cake. Well, more of a charcoal briquette in the shape of a sponge cake 🙈. Do you have a foolproof recipe, they ask, so it doesn't turn out like this? And who am I to keep it to myself? 😉 Just look, isn't it beautiful? 💛

Ingredients

• 4 eggs
• 220g sugar (approximately 1 cup + 3 tablespoons)
• 80g butter (approximately 5.5 tablespoons)
• 160g milk (approximately 2/3 cup)
• 250g flour (approximately 2 cups)
• 10g baking powder (approximately 2 teaspoons)
• 1/2 teaspoon salt
• Vanilla sugar

Instructions

1. Preheat the oven to 160°C (320°F). Mode: top and bottom heat without convection. Start beating the room temperature eggs at a low speed, gradually increasing it. Once the eggs turn into a homogeneous foam, gradually, while continuing to beat, add the sugar, vanilla sugar, and salt. Beat until the mixture becomes white and fluffy.

   

2. Meanwhile, bring the milk and butter to a boil. Sift the flour with the baking powder.

   

3. Add half the flour and hot milk to the beaten egg-sugar mixture, stirring from bottom to top to avoid deflating the batter. Then add the rest of the flour and milk, and stir again.

   

4. For baking, I use an adjustable form without a bottom. You can use one with a bottom if that's what you have. The diameter of your form will determine the height of the finished sponge cake and the baking time. If the diameter is 18-19 cm (approximately 7-7.5 inches), the height of the finished sponge cake will be about 9-10 cm (approximately 3.5-4 inches). If you want it lower, choose a larger diameter form 😉. If using a bottomless form, it's convenient to wrap the bottom with foil, although the batter for this sponge cake isn't very runny, so even if you skip this step, the batter won't leak out much 🙂.

   

5. Line the form with parchment paper. To do this, fold a square sheet of parchment twice, cut out a circle, and make slits around the edge. This way, the parchment will fit nicely into the form, without creases and folds.

   

6. Pour the batter into the form and set it to bake. The baking time greatly depends on your form's size and the oven. Approximately 40-60 minutes. It may take a little longer. Test the sponge cake's doneness with a skewer - it should come out completely dry when inserted.

   

7. Remove the sponge cake from the oven and let it cool completely in the form. Then, separate it from the form with a knife, wrap it tightly in cling film, and let it rest overnight in the refrigerator. This is a necessary step, as it will make your sponge cake easier to slice, less crumbly, evenly moist, and pleasantly textured. Enjoy 🥰

   

Points to Note:

• 💛 Introduce the flour and milk into the egg mixture in two stages, making it easier to blend the batter uniformly without deflating.
• 💛 Bake sponge cakes at a low temperature, 150-160°C (302-320°F), especially if using a small diameter form where the cake needs to be tall. This allows the cake to heat evenly and gradually, rising nicely without a volcanic shape, and ensures thorough baking.
• 💛 Do not reduce the quantities of flour and sugar specified in the recipe. The dry ingredients create a framework that supports the sponge cake, preventing collapse.
• 💛 This recipe is perfect on its own, being very tender and delicious, but it can also be a base for other variations:
  • Substitute 40g (approximately 1/3 cup) of flour with the same amount of cocoa for a chocolate sponge cake.
  • Add the zest of one orange or lemon for a citrusy version.
  • You can add 30-40g (approximately 1/4 cup) of chopped nuts for a nutty sponge cake or the same amount of poppy seeds for a poppy seed version.