📝 Description:
This classic vanilla sponge cake is airy, soft, and subtly sweet with a delicate vanilla aroma. It serves as a perfect base for layered cakes, cupcakes, or enjoyed plain with tea or coffee. Made with basic pantry ingredients, it’s straightforward and reliable every time.
🌍 Origin:
Sponge cakes have European origins, with variations in England, France, and Italy. The light texture is achieved by whipping eggs and sugar to incorporate air, a technique perfected over centuries.
🧾 Ingredients (Quantities):
- Large eggs – 4
- Granulated sugar – 150g (¾ cup)
- All-purpose flour – 150g (1¼ cups), sifted
- Baking powder – 1 tsp
- Unsalted butter – 50g (3½ tbsp), melted and cooled
- Vanilla extract – 1 tsp
- Salt – a pinch
🧂 Optional Ingredients:
- Milk – 2 tbsp (to add moisture if desired)
- Lemon zest – ½ tsp (for subtle citrus flavor)
- Powdered sugar – for dusting after baking
👩🍳 Instructions:
📝 Description:
This classic vanilla sponge cake is airy, soft, and subtly sweet with a delicate vanilla aroma. It serves as a perfect base for layered cakes, cupcakes, or enjoyed plain with tea or coffee. Made with basic pantry ingredients, it’s straightforward and reliable every time.
🌍 Origin:
Sponge cakes have European origins, with variations in England, France, and Italy. The light texture is achieved by whipping eggs and sugar to incorporate air, a technique perfected over centuries.
🧾 Ingredients (Quantities):
- Large eggs – 4
- Granulated sugar – 150g (¾ cup)
- All-purpose flour – 150g (1¼ cups), sifted
- Baking powder – 1 tsp
- Unsalted butter – 50g (3½ tbsp), melted and cooled
- Vanilla extract – 1 tsp
- Salt – a pinch
🧂 Optional Ingredients:
- Milk – 2 tbsp (to add moisture if desired)
- Lemon zest – ½ tsp (for subtle citrus flavor)
- Powdered sugar – for dusting after baking
