Vanilla Sponge Cake – a light, airy, fluffy, eggy and lightly sweet cake with delightful vanilla aroma. This version is made without butter or oil, using just a few simple ingredients to produce a tender, classic sponge.
I first learned to make a sponge cake during a Nutrition class in secondary school. The idea of preparing a cake without butter or oil stuck with me, and over the years I refined that basic method into an easy, dependable recipe.
With the holidays and celebrations approaching, this simple vanilla sponge is perfect for Thanksgiving, Christmas, birthdays, or any gathering. It can be served plain for tea time or dressed up with frosting, fruit, or a dusting of powdered sugar.
After revisiting my old notes and experimenting in the kitchen, I developed a reliable Vanilla Sponge Cake that captures the texture and flavor I remember from school: airy, tender, and full of vanilla goodness.
The finished cake has the familiar spongy crumb and clean vanilla taste I love. I hope you enjoy making and serving it as much as I do.
What is Vanilla Sponge Cake?
A vanilla sponge cake is defined by its light, airy texture, achieved primarily by whipping egg whites until they hold air and folding them into the batter. This creates a tender, springy crumb that pairs well with simple toppings or more elaborate fillings.
Because the structure relies on whipped eggs rather than fat, a sponge cake can be made without butter or oil and still remain moist and flavorful. It’s versatile: serve it plain, layer it with cream and jam, or frost it for a special occasion.
How to Make Vanilla Sponge Cake Without Butter
Step 1: Whip egg whites and sugar until they form stiff peaks.
Step 2: Add the egg yolks and vanilla extract, and fold them in gently until combined.
Step 3: Sift in flour, baking powder, and salt, folding them in carefully to preserve the air in the batter.
Step 4: Pour the batter into a prepared pan and smooth the top.
Step 5: Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Watch How to Make Vanilla Sponge Cake from Scratch
More Cake Recipes:
- PERFECT PLAIN CAKE
- CLASSIC CHOCOLATE CAKE
- CARROT CAKE
- FRESH APPLE CAKE RECIPE
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Vanilla Sponge Cake
Ingredients
- 4 large eggs
- 1 cup flour (125g) plus 2 teaspoons for dusting pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F (180°C). Brush a 9-inch round pan with 1 teaspoon of oil and dust with about 2 teaspoons of flour, tapping out any excess.
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Separate the eggs. Beat the egg whites with an electric mixer until soft peaks form (about 2 minutes). Gradually add the sugar and continue beating until stiff peaks form (about 2 more minutes).
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Gently fold the egg yolks and vanilla extract into the beaten egg whites until just combined.
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Sift in the flour, baking powder, and salt a little at a time, folding gently after each addition to avoid deflating the batter. Mix only until just combined.
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Scrape the bowl with a spatula to incorporate any dry bits, then pour the batter into the prepared pan and smooth the top.
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Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing or decorating.
Notes
2. If you don’t have an electric mixer, you can whisk the egg whites by hand, though it requires more effort.
Nutrition
Additional Info
“There is a way which seemeth right unto a man, but the end thereof are the ways of death.” Proverbs 14:12, KJV