This is the fluffiest, lightest, most perfect sponge cake recipe I have – a dreamy pale yellow cloud of happiness that will make any cake a joy to eat. This is the type of super-light sponge cake that is popular in Chinese, Japanese and other Asian bakery cakes. It can be sliced into thin layers to build up into a shortcake, layer cake or gateau, and works beautifully with whipped cream or buttercream frosting. As a bonus it’s very economical, because of its super-light nature you need far less in the weight of each ingredient to make a cake than most other recipes.
This cake can be used in any of my buttercream or whipped cream cake decorating tutorials on my Youtube channel. It can be carved or tiered if done carefully, but a more dense cake such as this recipe would be easier to use. I do not recommend it for use under fondant because such a light cake cannot support the additional weight.
You can watch my YouTube video here to see how the cake is made:
For the quantities and written method, read on.
Perfect Vanilla Sponge Cake Recipe
by Sawsen of Fancy Favours & Edible Art
Makes one 7″ round or 6″ square cake that is around 3″ high once split and filled. This recipe contains no baking powder, this is not a mistake. The whipped eggs are used to leaven the cake. You will need a stand mixer or handheld mixer for this recipe. To see the mixer, baking pans and other tools I recommend, visit my recommended products page.
- 50g Cornflour (1/3 cup Cornstarch in the US)
- 50g (1/2 cup) Plain or Cake flour
- 4 medium eggs, separated
- 100g (1/2 cup) granulated white sugar
- 40g (2 tbsp + 2 tsp) melted butter or vegetable oil
- 40g (2 tbsp + 2 tsp) milk
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp Cream of Tartar, or lemon juice
- Preheat the oven to 135 C (275 F) fan, 145 C (295 F) conventional. Line the bottom of a 3″ deep pan with parchment or baking paper, but do not grease or line the sides. If you do not own a deep enough pan, you may use several shallow ones (baking time may be reduced).
- Mix together the egg yolks, sugar, milk, vanilla and butter or oil until combined.
- Sift in the flours and salt and whisk until smooth. Do not overmix to avoid activating the gluten in the flour.
- Whisk the egg whites until foamy, add the cream of tartar and beat until stiff peaks form as shown in the video. Under or overbeating at this stage may cause the cake to fail, so ensure the peaks are smooth, not grainy, and point straight without flopping at the tip.
- Using a spatula, fold in 1/4 of the whites into the yolk mixture to loosen it. Pour the loosened batter into the egg whites and cut and fold the mixture gently until incorporated.
- Pour the batter into the prepared pan(s) and drop a few times on the counter to dislodge air bubbles. Bake in the centre of the oven for 1h15 (reduce this time for shallow pans) or until a cake tester comes out clean*.
- Allow the cake pan to cool completely on a wire rack, then use a knife to cut around the edges of the cake and turn out onto a plate or board.
- Remove the paper lining from the base before serving or decorating.
*Your baking time may vary depending on the type and accuracy of your oven.
- This cake, like most chiffon and sponge cakes, benefits from a little drizzle of simple syrup, fruit juice or milk prior to filling to ensure it stays moist.
- You may bake 2 batches of this recipe in 3 x 6″ round 3″ deep tins, the baking time needed will be around 55 minutes and the cakes will be around 2.25″ high each before filling.
- For a heart shaped cake, make 2 batches of this recipe and split the batter evenly between a 6″ round and square pan. The square pan may take 10-15 minutes longer to bake than the round. See my heart shaped cake video for how to assemble.
- To achieve a flatter, more level top, you may bake the cake at 115 C (240 F) for 1h15 then a further 45 minutes at 135 C (275 F) or until done.
Look out for my blueberry shortcake recipe video coming soon!