EASY VANILLA SPONGE CAKE RECIPE
Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
Provided by Ajoke
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven at 180C/375F or 160C/320F (fan oven)
- Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.
- Using a hand mixer or stand mixer
- Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes
- Then add the eggs one at a time along with the vanilla essence and mix until combined
- Add the flour and (baking powder if using).
- Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
- Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.
- Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.
Nutrition Facts : Calories 304 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 186 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CLASSIC VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar
Provided by Mabel Gilder
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
- Bake for 20 minutes or until cooked through and fluffy.
- To make buttercream, cream together icing sugar and butter and mix well.
- Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.
Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams
VANILLA SPONGE CAKE
Use this vanilla sponge cake recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between two 6-inch-round layer-cake pans, and bake for 35 minutes. Use one layer for the bombe, and freeze the second layer for later use.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch-square cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
- Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
- Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
- Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
- Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.
VANILLA SPONGE CAKE
Despite its simplicity, this remains my family's ultimate favorite cake. Adapted from: http://www.creative-cake-decorating.com/sponge-cake-recipe.html
Provided by ObsessiveCompulsive
Categories Dessert
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch springform pan. Line pan (including the sides) with parchment paper.
- Sift flour and baking powder 3 times. Add in 1/4 tsp salt.
- Throw raisins into flour mixture and coat them well. (optional step).
- With an electric mixer, beat egg whites with cream of tartar and 1/8 tsp salt until stiff peaks are formed. Add in sugar and beat until stiff peaks form again.
- Combine egg yolks, oil, water, and vanilla extract. Beat mixture until foamy.
- Fold egg yolk mixture gently into egg whites. Add flour mixture and gently fold in until well-combined.
- Pour cake batter into springform pan and bake for 30-40 minutes. The cake is done when top springs back when lightly pressed.
Nutrition Facts : Calories 1599.2, Fat 75, SaturatedFat 13.3, Cholesterol 846, Sodium 1518.1, Carbohydrate 201.1, Fiber 1.7, Sugar 152.1, Protein 31.6
VANILLA SPONGE CAKE RECIPE BY TASTY
Here's what you need: caster sugar, margarine, vanilla, eggs, milk, self raising flour, baking powder, salt
Provided by Katie Moore
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 170°C (350°F).
- Cream together sugar and butter until smooth and airy. Then, add vanilla and 1 egg and beat well. Once mixed, add remaining eggs and beat until combined and smooth.
- Add milk and mix. Combine, then sift in 100g flour and fold in.
- Once combined, fold in remaining flour, baking powder, and salt. Mix well.
- Grease 2 small cake tins with oil or butter and fill with batter.
- Bake for 15 minutes or until an inserted toothpick comes out clean.
- Cool on a wire rack.
- Assemble and decorate as desired. Serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 25 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 10 grams
VANILLA SPONGE CAKE
This is a slight modification of a vanilla sponge cake recipe from Martha Stewart. I have substituted unsalted butter and flour to dust with cooking spray. Recipe uses a round 6'' cake pan.
Provided by Just Happy
Categories Dessert
Time 1h
Yield 1 6'' round cake, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Spray a 6'' round cake pan. Line bottom with parchment paper. Spray parchment with cooking spray. Sift flour and cornstarch together into a small bowl, set aside.
- Beat egg yolks, vanilla and 1/4 c sugar in the bowl with an electric mixer on high speed until pale and thickened, about 5 minutes.
- Put egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form, Gradually add 2 tbsp sugar, Beat until stiff peaks form and looks glossy.
- Fold egg white mixture into yolk mixture. Fold in flour mixture in 2 batches. Transfer batter to the prepared pan. Bake until cake tester comes out clean, about 35-40 minutes. Cool completely on wire rack.
Nutrition Facts : Calories 113.3, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 49.8, Carbohydrate 21.6, Fiber 0.2, Sugar 12.7, Protein 2.6
ZEBRA SPONGE CAKE RECIPE BY TASTY
Here's what you need: flour, cornstarch, baking powder, salt, butter, milk, vanilla extract, eggs, sugar, cocoa powder, strawberry, sugar, whipped cream
Provided by Julie Klink
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
- In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
- In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
- Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
- Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites.
- Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
- Preheat oven to 350˚F (180˚C).
- Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
- In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
- Spoon in a scoop of the chocolate batter over the vanilla in the center.
- Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
- Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
- For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
- Serve with strawberry sauce and whipped cream!
- Enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 34 grams
EASY VANILLA CAKE
A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
- Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
- Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
- Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden - a skewer inserted into the middle should come out clean.
- Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
- Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
- For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal.
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
- Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
- Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
- Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
- Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
- When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
- Decorate as desired.
Nutrition Facts : Calories 211.3, Fat 7.4, SaturatedFat 1, Sodium 1.4, Carbohydrate 34.4, Fiber 0.5, Sugar 20.1, Protein 1.9
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