Save This Simple 3-Ingredient Vanilla Sponge Cake is a delightful combination of airy texture and classic vanilla flavor achieved with minimal ingredients. Perfect for those moments when you want a quick, homemade dessert or a versatile cake base, this recipe requires only eggs, sugar, and flour, with an optional touch of vanilla extract to elevate its aroma. Its lightness and subtle sweetness make it an excellent choice for layering or serving with fresh fruits and creams.
Save Despite its simplicity, mastering the technique of whipping eggs to the perfect volume is key to this sponge cake's airy crumb. This recipe lets you create a delicate dessert with very little fuss, encouraging even beginner bakers to enjoy homemade baking success.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (about ½ cup + 2 tbsp)
- 120 g all-purpose flour (about 1 cup), sifted
- 1 tsp pure vanilla extract (optional, for enhanced vanilla flavor)
Instructions
- 1. Preheat your oven
- Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- 2. Beat the eggs
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
- 3. Add sugar gradually
- Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.
- 4. Fold in flour and vanilla
- Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.
- 5. Prepare the batter
- Pour the batter into the prepared cake pan and smooth the top.
- 6. Bake
- Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 7. Cooling
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
Zusatztipps für die Zubereitung
Für ein optimales Volumen sollten die Eier Zimmertemperatur haben. Achten Sie darauf, den Teig nach dem Mehlzusatz nur vorsichtig zu falten, um die Luftigkeit zu erhalten und eine schwere Konsistenz zu vermeiden.
Varianten und Anpassungen
Für ein intensiveres Vanillearoma kann der optionale Vanilleextrakt hinzugefügt werden. Der einfache Biskuit eignet sich hervorragend als Grundlage für Schichtdesserts, kann aber auch nur mit Puderzucker bestäubt serviert werden.
Serviervorschläge
Servieren Sie den Biskuit mit frischen Beeren, Schlagsahne oder einer cremigen Vanillesoße. Er eignet sich auch gut als Basis für Schichtkuchen mit Früchten und Sahne.
Save Mit dieser Basis können Sie in kürzester Zeit einen beeindruckenden, luftigen Kuchen zaubern, der vielfältig kombiniert werden kann – perfekt für Geburtstage, Kaffee und Kuchen oder als leichter Dessertabschluss.
Recipe FAQs
- → What makes the sponge cake light and airy?
Beating eggs until thick and tripled in volume incorporates air, creating the light and airy texture characteristic of this sponge.
- → Can I add vanilla extract to the batter?
Yes, folding in pure vanilla extract at the final flour addition enhances the cake's flavor subtly without affecting texture.
- → How do I know when the sponge is baked perfectly?
The cake should be golden and a toothpick inserted in the center comes out clean, indicating it's cooked through.
- → Why is it important not to overmix after folding in flour?
Overmixing deflates the beaten eggs, which can cause the sponge to lose its airy quality and become dense.
- → Can this sponge be used as a base for other desserts?
Absolutely, it serves well as a foundation for trifles, layered cakes, or simply dusted with powdered sugar.