Soft Vanilla Sponge Cake
A light, fluffy vanilla cake with a beautifully golden crust and a warm, inviting aroma straight from the oven. Simple enough for beginners yet impressive enough for any occasion. This timeless recipe is sure to become a household favourite.
🛒 Ingredients
15 servings
- 3 large eggs
- 1/2 cup (120 ml) neutral oil
- 1 teaspoon vanilla extract
- 2 cups (400 g) sugar
- 1 cup (250 ml) whole milk
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- Butter and flour for greasing the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a medium-sized cake pan.
- 2
Using a stand or hand mixer, beat the eggs on high speed until pale, light, and doubled in volume, about 3 minutes.
- 3
With the mixer running, drizzle in the oil, then add all the sugar at once and beat for another 2 minutes.
- 4
Add the vanilla extract and mix to combine.
- 5
Reduce to low speed and alternate adding the flour and milk in three batches each, beginning and ending with flour.
- 6
Add the baking powder and stir for just a few seconds — over-mixing at this stage will prevent the cake from rising properly.
- 7
Pour the batter into the prepared pan and bake for 40 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.
- 8
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
💡 Chef's Tip
For a more intense flavour, swap the extract for the seeds of a fresh vanilla bean. A pinch of fine salt also enhances the sweetness and depth of the cake.
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