Basic Vanilla Sponge Cake

There is nothing like a Basic Vanilla Sponge Cake recipe. If you learned to nail down this recipe, then you are good to go. This Basic Vanilla Sponge can be a starting cake for you and you can customize it by adding various flavors as you go. The spongy texture and the hint of vanilla flavor of this cake will win your heart. Before we get into the recipe of a Basic Vanilla Sponge Cake, lets talk about cakes, shall we? 🙂 I have so many Cake recipes on myyellowapron.kitchen.., some fancy ones like

Tres Leches Cake or 3-Milk Cake

Sandesh Cake with Saffron and Rose Water

Sticky Date Pudding Cake

and some simple EGG FREE Tea Cakes like, Coconut Loaf Cake

Semolina Coconut Cake

Orange Loaf Cake (Butter Free, Egg Free)

But I have not really shared a recipe for a simple Vanilla Sponge Cake yet! Now is the time. This Basic Vanilla Sponge Cake recipe is something you would like to bookmark because I assure you, when you run out of ideas and you are craving something simple, this Basic Vanilla Sponge Cake will come to your rescue. I have given egg free options here so feel free to replace eggs with yogurt or applesauce.  Hit me up with questions if you get confused or let me know how I can do better to help  you bake that perfect Vanilla Sponge Cake. 🙂

INGREDIENTS:

• 2 cups/ 240 grams all purpose flour
• 2 TSP baking powder
• 3/4 cup/ 190 ml vegetable oil
• 1 cup/ 120 gram sugar
• 1 cup/250 ml milk
• 4 eggs or 1 cup/250 ml yogurt

METHOD:

• Pre heat the oven to 350 degree F or 180 degree C
• Shift the flour, soda, salt and keep aside
• Using an electric mixer beat sugar and oil till light and fluffy about 5/8 minutes
• Add eggs one at a time and beat after each egg addition. If you are skipping eggs, then add yogurt and beat the batter for another minute
• Add vanilla extract
• Add the dry ingredients in batches
• Once all the dry ingredients are folded into the wet, add 1 cup milk and gently fold everything in
• Add 1/2 cup of chopped nuts (I am using cashew and pistachio)
• Pour the batter into a lined baking tin. Top with some more chopped nuts
• Bake for for 40/45 minutes.

PIN for Later