This award-winning vanilla sponge cake is perfect for any occasion. Deliciously light and fluffy without being dry, perfect crumb, and it stays fresh for days. The perfect sponge recipe for a layered birthday cake or a bundt cake.
I posted this recipe on my first baking blog in Swedish a few years back, and it was a big hit. People all over the country fell in love with this recipe, so today, I’ve decided to share it with you!
Be sure to mix the sugar and eggs for the recommended time. Any less, and the cake won’t be as light and fluffy. Too much, and it will deflate.
You can also add any flavourings you want. Lemon zest, almond extract, cinnamon, cardamom – whatever you want! As long as it doesn’t interfere with the cake’s texture (like cocoa powder would), feel free to add any flavourings you want.
Vanilla Sponge Cake
- 100 g melted butter (read recipe notes)
- 3 (150-160g) eggs
- 170 g caster sugar
- 160 g all-purpose flour
- 30 g cornstarch (or potato starch)
- 100 ml heavy or whipping cream
- 1.5 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- Grease and flour or line your cake tin. Read recipe notes for what tins I recommend you use for this recipe.
- Preheat the oven to 175°C or 350°F.
- Place the butter and cream in a bowl and melt in a pan over low-medium heat, or place in the microwave in 30-second intervals until the butter has melted. Add the vanilla extract and additional flavourings (if using)
- Mix together the flour, cornstarch, baking powder, and salt in a large bowl and set aside.
- Whisk the eggs and sugar in a medium-sized bowl for 5-7 minutes until very light, fluffy, and off-white.
- Add about 1/3 of the dry ingredients into the egg mixture and carefully fold it in using a spatula. Add 1/3 of the butter and cream mixture and fold that in. Repeat the process until all ingredients have been added, careful not to mix too much air out of the batter.
- Once all the ingredients have been incorporated, pour the batter into the prepared tin(s) and bake for 25-30 minutes. Allow to cool completely and store in an air-tight container at room temperature for 3-4 days, or 4-5 days in the fridge.
- If you want, heat the butter in a pan over low-medium heat until it turns brown and smells nutty. This is called browned butter, and it's delicious in this recipe.
- When I say cornstarch, I mean the white starchy powder, not the yellow, coarse corn meal.
- bundt cake tin
- square 20x20 cm tin
- one 20-cm round tin
- two 15-cm round tins
- two 18-cm round tins