Vanilla cake recipes
Our top 3 of 4 Vanilla cake recipes
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Mother's Day Vanilla Cake
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True Sponge Cake (contains No Fat)
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Homemade Sponge Cake
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Ingredients
- 1 cup Sugar
- 0.5 cup Butter
- 2 Eggs
- 2 tsp. Vanilla extract
- 1.5 cup All-purpose flour
- 2 tsp. Baking powder
- 0.5 cup Milk
Method
- 1. Preheat oven to 350 degrees F (175 C). Grease and flour a 9x9-inch pan.
- 2. In a bowl, cream together the sugar and butter.
- 3. Beat in the eggs, one at a time, then stir in the vanilla.
- 4. Combine flour and baking powder, add to the creamed mixture and mix well.
- 5. Stir in the milk until batter is smooth. Pour batter into the prepared pan.
- 6. Bake for 30 to 40 minutes in the preheated oven.
- 7. Decorate with icing and little chocolate hearts or sprinkle, or write a message on or...
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Tips
As this cake has no fat it is very important to beat the eggs and sugar really really well. Obviously it's easier to use an electric mixer. If you whisk by hand place the bowl over hot water to give a faster result.
4 Comments
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keannaking Thu Apr 26 2012 • Reply
my mother always make sponge cake for my birthday and it taste so great in my belly lol
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candlebridgebakery Tue Apr 13 2010 • Reply
My mother always made the sponge cake for tea on Sundays, it was always something to look forward to around 6pm that evening! Anyway, her recipe was 6oz Self Raising Flour, 3oz castor sugar, 3 eggs, tablespoon of vanilla essence; same method. Cream the eggs and sugar until pale and creamy, then fold in the flour, divide into 2 tins, bake preheated oven at 180oC for 20 mins till golden. Electric Mixer. As it doesn't use butter (that's more a madeira mix), you can afford to go a little crazy on a butter cream filling or as this chef has described; the whipped cream and your favourite preserve. Best to gently heat your spoon when spooning on the jam, then add the cream, sandwich and enjoy. This is a briliant recipe! My mum's ingredients are for 2 tins; this chef's ingredient amount would be for one tin and then be as skillful to slice it in half!
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Hi Louise-
I'm sorry to hear that this cake didn't work for you. I must confess I had to bake quite a few sponge cakes before I got the hang of it!! (my first efforts weren't even fit to make a trifle:)
As you say beating the eggs and sugar is the key - the mixture should be a very pale yellow colour and resemble a merengue mixture (quite stiff)
Then when you fold in the flour (tip- sieve the flour 2 or 3 times to get more air in) be very careful, try and keep as much air in as possible.
Good luck with your next cake!!
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Louise J Sun Oct 18 2009 • Reply
The recipe really emphasises the need to beat the egg and sugar for a long time: I thought I had but the final cake was solid! It did make a very good trifle base instead though!
I probably whisked using an electric whisk for arounf 10 mins. Would like to try it again but does anyone have an idea where I went wrong?
Ingredients
- 80 grs (4 oz) caster sugar
- 2 large eggs
- 80 grs (4 oz) Sieved self-raising flour
Method
- 1) Break eggs in a bowl, add sugar and whisk well until thick, creamy and almost white in colour. The mixture should leave a trail when the whisk is removed. This step is VERY IMPORTANT, if the mixture isn't whisked enough the cake won't work, it will come out rubbery.
- 2) Lightly fold flour into mixture (best use a metal spoon)
- 3) Pour into well-greased 18cm. (7in.) cake tin.
- 4) Bake in moderate oven 180ºc, 350ºf, gas mark 4 for about 30 mins. (Avoid opening oven door during baking)
- 5) When cool slice and spread with jam and cream.
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Add commentIngredients
- 200g cake flour Sifted
- 2 tbsp. baking powder
- 100g butter
- 8 whole eggs separated
- 300g sugar
- 2 tsp. vanilla essence
Method
- 1. Sift the flour and baking powder three times.
- 2. Melt the butter in a small pan over low heat. Let cool.
- 3. Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
- 4. Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
- 5. Pour the sponge cake batter into an 11-inch round pan that has been greased with butter and floured.
- 6. Preheat oven to 180 C degrees and bake the cake for 30 minutes.
- 7. The cake is ready when you can lightly press on it with your finger and it bounces back. (and also when a toothpick inserted in the center of the cake comes out clean.)
- 8. Remove the cake from the oven and let cool.
- Serve and enjoy.
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