The One Bowl Bakery Style: Vanilla Sponge
Everyone needs an easy, reliable vanilla cake recipe to whip up a thoughtful celebration cake or a last-minute dessert. This novice-friendly recipe will show you how to make a classic batter ready to go in the oven in roughly 15 minutes only! This cake keeps fresh and flavourful for several days. Top with your favourite frosting, or serve with whipped cream and fresh berries.
If you're looking for a classic Vanilla sponge recipe to satisfy your sweet tooth, this simple one bowl recipe is a great choice. With its light and fluffy texture and timeless flavour, it's a dessert that everyone can enjoy. Whether you're a beginner or an experienced baker, making a vanilla cake from scratch is easy and rewarding. In this blog post, we'll show you how to make a simple vanilla cake with step-by-step instructions.
We call this recipe the Egg weigh method! It is so simple and easy to make and you can do it from your home. We weigh the eggs in their shells in a bowl. 4 Large eggs weigh approximately 200g, if your eggs weight for (for example) 220g, then you will need the same weight of butter, sugar and flour! it is as simple as that. All in one bowl and no step by step creaming required. This is a full proof recipe.
To make this bakery style fluffy vanilla sponge, we then add some vanilla extract or what we like to use at our bakery, vanilla bean paste as it is more luxurious but any vanilla flavouring will do the job!
Add a splash of milk or to be precise, 2-4 TBS of milk. All the ingredients will be put into 1 medium/large bowl and mixed together, we recommend a hand mixer to get the batter really smooth & creamy! No hand mixer? no problem, get ready for a work out as you want this batter to be light in colour and creamy, so keep on mixing! Scrape the side of the bowls to get all the ingredients combined and give it one more whisk. Take care not to overmix this batter, finish the rest off by folding with a spatula.
Ingredients:
- 4 Eggs (measure the weight of eggs)
- 200g Cake Spread (Stork or any Supermarket brands)
- 200g Caster Sugar
- 200g Self Raising Flour
- 1 Tsp Vanilla
- 2-4 TBS of full fat Milk (or of your choice)
Instructions:
- Preheat your oven to Gas 4 or 3 if your oven runs Hot (180°C). Grease two 6-inch tins or 1 8-inch round cake tin with cooking spray or butter. Line the bottom of the pan with Baking paper if needed.
- In a medium bowl weight your eggs. The weight of the eggs will determine the weight of the rest of the ingredients.
- Once eggs are weighed, use the same weight of the eggs and in the bowl add your weighed Self raising flour, Cake spread, Caster sugar and crack in your eggs.
- Whip this all up for 2-3 mins, once mostly incorporated, use a spatula to clean the edges of the bowl.
- Add your milk and vanilla then whisk again for a few seconds until incorporated minute.
- Separate evenly into your baking pans and bake in the middle rack for 30-40 mins for 6". We like to measure the batter into both pans for an even bake!
And there you have it! A simple and delicious vanilla cake that's perfect for any occasion. You can serve it with fresh fruit, whipped cream, or your favourite frosting. Enjoy!
