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Vanilla sponge cake

Author
Cookinero 1 Apr 2025
8910
Vanilla sponge cake

Many people love cakes and pies made from sponge dough. After all, they are airy and literally melt in your mouth. Traditionally, this dough is made from sugar, flour and eggs. But you can’t do without secrets that make the baked goods even more tender. Here is a recipe for vanilla sponge cake with boiling water. Due to the fact that boiling water is added to the dough, it is brewed. As a result, the gluten forms strong fibers and does not draw moisture from the eggs. The finished dessert is very juicy. This is the advantage of adding boiling water to the dough. Make vanilla sponge cake for the cake, or serve it immediately, decorated with powdered sugar.

How to cook Vanilla sponge cake

Step 1

Vanilla sponge cake

Beat the eggs for the cake. To do this, take a deep bowl and break them into it. Turn on the mixer and mix until the mass becomes fluffy and light. This takes about 5 minutes.

Step 2

Vanilla sponge cake

Without turning off the mixer, add granulated sugar and vanilla sugar to the mixture.

Step 3

Vanilla sponge cake

Add flour and baking powder to the vanilla sponge cake batter. Mix gently with a spatula.

Step 4

Vanilla sponge cake

Proceed to the final stage of preparation. To do this, pour vegetable oil and boiling water into the dough. Quickly stir in a circle with a spatula. There should be no lumps. Put the dough in the form and cook for 40 minutes.

Step 5

Remove the cake from the pan and wrap it in cling film. Put it in the refrigerator for 7 hours. No need to wait for the pastry to cool. As you can see, the vanilla sponge cake recipe is very simple.

Vanilla sponge cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use melted butter, coconut oil, or even applesauce for a lighter texture. Each substitute may slightly alter the flavor and moisture of the cake.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Wrapping it in cling film helps retain moisture.
Absolutely! Replace the regular flour with a gluten-free all-purpose blend. Ensure the baking powder is gluten-free as well for best results.
Chilling the cake helps it set, making it easier to slice and enhancing its texture. It also allows the flavors to meld for a richer taste.
Yes, wrap the cooled cake tightly in cling film and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Halve or double the ingredients proportionally. Adjust baking time accordingly—smaller cakes may take less time, while larger ones need more.
Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce. It also pairs well with coffee or tea for a delightful dessert.
Boiling water helps create a light, fluffy texture by activating the baking powder. Skipping it may result in a denser cake, so it's best to include it.

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