Basic vanilla sponge cake
Prep Time
Price Per Serving
Cooking Mode
250 mL (1 cup) cup all purpose flour
1 mL (¼ tsp.) tsp salt
1 mL (¼ tsp.) tsp baking powder
4 eggs at room temperature (yolks and whites separated)
250 mL (1 cup) cup sugar, divided
7.5 mL (½ tbsp.) tbsp pure vanilla extract
80 mL (⅓ cup) cup cold water
250 mL (1 cup) cup all purpose flour
1 mL (¼ tsp.) tsp salt
1 mL (¼ tsp.) tsp baking powder
4 eggs at room temperature (yolks and whites separated)
250 mL (1 cup) cup sugar, divided
7.5 mL (½ tbsp.) tbsp pure vanilla extract
80 mL (⅓ cup) cup cold water
Directions
1Preheat oven to 180°C (350°F).
2Line the bottom of two 20-cm (8-in.) spring form pans with parchment paper. Set aside.
3Sift the flour, salt, and baking powder into a bowl. Set aside.
4Using an electric mixer, beat the egg yolks, half the sugar (125 mL or ½ cup), and vanilla extract together in another bowl until pale. Add water and stir gently.
5Add dry ingredients in three batches, mixing gently with a spatula between each addition. Set aside.
6In another bowl, use an electric beater to beat egg whites until soft peaks form. Gradually add in remaining sugar and continue beating until stiff peaks form.
7Gently fold egg white mixture into reserved cake batter with a spatula.
8Divide mixture into the two 20-cm (8-in.) spring form pans. Smooth the batter on top with a spatula.
9Bake on middle rack for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Turn upside down on wire rack to cool.
10Gently remove from pans.
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