Today I’m making a Vanilla Sponge Cake Recipe. This recipe calls for sour cream, which makes the cake soft and moist. Make this sour cream cake and you can use it for a layered cake, trifles or bento cakes for any occasion.
Ingredients:
5 large eggs
160g sugar
130g sour cream
35 ml vegetable oil
185g all-purpose flour
30g cornstarch
10g baking powder
¼ tsp salt
1 tsp vanilla extract
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Step 1
Start by preheating the oven to 350°F degrees (180°C) and prepare a baking pan. I will use an 8-inch baking ring. I used a piece of parchment paper and foil to cover one side of the ring. Try your best to attach the foil to the ring so that the cake batter doesn’t leak out. If you’re using a regular baking pan or a springform, just cover the bottom of the form with parchment paper.
Step 2
In a small mixing bowl combine the sour cream with the vegetable oil and mix them well.
Step 3
In a stand mixer bowl combine the eggs, salt and sugar. Beat the eggs using the medium-high speed for about 8 to 10 minutes or until they’re light and fluffy. Towards the end, add the vanilla extract and whisk for one more minute. You should get a thickened and fluffy egg mixture that has lightened in color.
Step 4
Combine the flour, cornstarch, baking powder and sift in about half of the dry ingredients. Carefully mix it all together, using a spatula.
Sift in the rest of the flour mixture and mix again. Add the sour cream mixture and mix all the ingredients together using a spatula. Mix the ingredients with gentle movements so that the cake batter doesn’t deflate.
Step 5
Pour the cake batter into the prepared baking ring. Spread the cake batter evenly, using a spatula. Bake 350°F degrees (180°C) for 45-50 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry.
Step 6
Let the cake cool in the baking ring for about 10 minute or so, then using a sharp knife, run the knife between the cake and the baking ring. Take the ring off, invert the cake and carefully take off the parchment paper from the bottom. Let the cake cool completely. Once it has cooled, cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight.
Step 7
Using a cake leveler or a bread knife divide the chilled cake into three layers.
This Vanilla Sponge Cake turned out very tender, fragrant and has an airy texture. It’s great for making a layered birthday cake, summer party dessert or individual trifle desserts.
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TIPS FOR MAKING VANILLA SPONGE CAKE:
- Before making the cake batter make sure that all the ingredients are at room temperature.
- Line your cake pan with parchment or use a piece of parchment paper and foil to cover one side of the baking ring.
- Preheat your oven to 350°F degrees (180°C).
- Whisk the eggs with sugar long enough to get a fluffy and thickened texture.
- Don’t skip sifting the dry ingredients.
- Add the dry ingredients in two batches, that way it’s easier to fold it into an egg mixture.
- During the baking time DON’T open your oven or it will cause the sponge cake to deflate.
- Let the cake cool completely before covering with plastic wrap and refrigerating.
- Use a baking ring or baking pan that has 3-inch tall sides to it.
- For this amount of cake batter, you can either use one 8-inch baking pan and then split the cake into 3 layers later, or you can bake it in two separate 8-inch pans at the same time – this will give you 4 cake layers.
HOW TO STORE VANILLA SPONGE CAKE:
- You can make vanilla sponge cake ahead of time and keep it in the refrigerator for up to 2 days.
- You can also freeze this cake for up to 3 months. Wrap the cake with plastic wrap first and freeze it in an airtight container. Thaw it on the counter top and assemble the cake only once the cake has reached room temperature.
PIN IT FOR LATER
Vanilla Sponge Cake Recipe
Ingredients
- 5 large eggs
- 160 g sugar
- 130 g sour cream
- 35 ml vegetable oil
- 185 g all-purpose flour
- 30 g cornstarch
- 10 g baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Start by preheating the oven to 350°F degrees (180°C) and prepare a baking pan. I will use an 8-inch baking ring. I used a piece of parchment paper and foil to cover one side of the ring. Try your best to attach the foil to the ring so that the cake batter doesn’t leak out. If you’re using a regular baking pan or a springform, just cover the bottom of the form with parchment paper.
- In a small mixing bowl combine the sour cream with the vegetable oil and mix them well.
- In a stand mixer bowl combine the eggs, salt and sugar. Beat the eggs using the medium-high speed for about 8 to 10 minutes or until they’re light and fluffy. Towards the end, add the vanilla extract and whisk for one more minute. You should get a thickened and fluffy egg mixture that has lightened in color.
- Combine the flour, cornstarch, baking powder and sift in about half of the dry ingredients. Carefully mix it all together, using a spatula. Sift in the rest of the flour mixture and mix again. Add the sour cream mixture and mix all the ingredients together using a spatula. Mix the ingredients with gentle movements so that the cake batter doesn't deflate.
- Pour the cake batter into the prepared baking ring. Spread the cake batter evenly, using a spatula. Bake 350°F degrees (180°C) for 45-50 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry.
- Let the cake cool in the baking ring for about 10 minute or so, then using a sharp knife, run the knife between the cake and the baking ring. Take the ring off, invert the cake and carefully take off the parchment paper from the bottom. Let the cake cool completely. Once it has cooled, cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight.
- Using a cake leveler or a bread knife divide the chilled cake into three layers.
Notes
- Before making the cake batter make sure that all the ingredients are at room temperature.
- Line your cake pan with parchment or use a piece of parchment paper and foil to cover one side of the baking ring.
- Preheat your oven to 350°F degrees (180°C).
- Whisk the eggs with sugar long enough to get a fluffy and thickened texture.
- Don't skip sifting the dry ingredients.
- Add the dry ingredients in two batches, that way it’s easier to fold it into an egg mixture.
- During the baking time DON’T open your oven or it will cause the sponge cake to deflate.
- Let the cake cool completely before covering with plastic wrap and refrigerating.
- Use a baking ring or baking pan that has 3-inch tall sides to it.
- For this amount of cake batter, you can either use one 8-inch baking pan and then split the cake into 3 layers later, or you can bake it in two separate 8-inch pans at the same time – this will give you 4 cake layers.
- You can make vanilla sponge cake ahead of time and keep it in the refrigerator for up to 2 days.
- You can also freeze this cake for up to 3 months. Wrap the cake with plastic wrap first and freeze it in an airtight container. Thaw it on the counter top and assemble the cake only once the cake has reached room temperature.
You may also like:
Vanilla Butter Cake
How to make Chocolate Sponge Cake
Pumpkin Shaped Cake
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