So if you’re looking for a really simple vanilla sponge cake recipe, give this one your attention.

The only difference between the c1980 recipe my mum taught me and the one I’m presenting today is that I’ve added a touch of vanilla extract and I’ve used an electric whisk rather than creaming and whisking the old-fashioned way – by hand (hard work). This recipe for a simple sponge cake is the recipe that I still turn to time and time again because it gives consistently fabulous results. I think this quick and simple technique is the secret to light and fluffy cakes that also taste delicious. Yes, it is an extra step, but, believe me, it’s so worth it. It’s seemingly not common practice, but I do occasionally come across similar recipes using this technique. This helps trap tiny air bubbles into the batter, thereby adding in extra lightness to the baked sponge. But the egg whites are whipped to stiff peaks and folded in at the very end.What sets this recipe apart from many other vanilla sponge cake recipes is that the egg yolks and whites are separated: Thank you, mum, for this legendary recipe… and for letting me scrape the bowl clean every time we baked together. Yes, it’s the one that I begged my mother to let me bake at every opportunity possible, and more in between, from that day forward. It’s the cake that my mother first taught me to make as a small child. I’ve been making this simple sponge cake recipe for as long as I can remember. Something that requires that extra bit of effort to push up the wow factor of a recipe.īut the truth is that everybody, food bloggers included, needs a stash of quick, easy and reliable recipes to hand to pull ourselves out of the scrapes that the demands of modern life can put on our precious time. Right back to where my love for baking began: with an easy but highly reliable recipe for a simple sponge cake.Īs a food blogger, it is easy to get caught up in creating content that has a unique twist to it.

Simple vanilla cake recipe