Classic Sponge Cake Recipe – Vanilla or Chocolate.
Classic Sponge Cake Recipe – Baking from Scratch Series
A sponge cake is ideal for children’s cakes or any tea time treat. It’s one of the easiest cakes to make too! It’s also a great recipe to start if you are new to baking.
This has got to be one of the first cakes I learned with mom as a kid. I make it so often because it simple and the taste is the best!! My kids love it. Perfect afternoon tea cake. And we often have it warm fresh baked. I rarely ever get to ice it for the family.
It’s also a great cake to make for novelty cakes. I love using this for any cake that needs carving. Works beautifully.
Some of my favorite flavor combinations using this recipe
I like add a few tbsp’s. of simple syrup or fruit juice on my sponge cake to give it a bit more moisture.
Strawberry flavored sponge – filled with strawberry jam and decorated with fresh cream and strawberries.
Vanilla sponge – Jam filling and decorated with vanilla buttercream.
Vanilla sponge – Custard filling and decorated with vanilla buttercream
Lemon sponge – lemon curd filling and decorated with lemon flavor buttercream
Orange sponge – Orange flavored chocolate buttercream
Chocolate Sponge – Chocolate mousse filling and decorated with chocolate buttercream
Chocolate Sponge –filled and decorated with Chocolate Ganache.
I hope you enjoy this recipe
Recipe – Classic Sponge Cake Recipe Vanilla or Chocolate
Ingredients
Vanilla Sponge Cake
- All Purpose Flour – 220 grams (2 cups)
- Baking powder – 1 1/2 tsp
- Pinch of salt
- Unsalted Butter or Margarine- 228 grams (2 sticks)
- Caster sugar – 200 grams (1 cup)
- Eggs – 4 large
- Vanilla – 2 tsp
- Milk – 4 tbsp
Chocolate Sponge Cake
- All ingredients as above except
- replace 2 tbsp. of the flour with 2 tbsp. of unsweetened coco powder.
Method
- Preheat the oven at 160 C / 320 F
- Grease and line two 8″ baking pan with parchment paper.
- Sift dry ingredients – flour, baking powder, salt (and cocoa for chocolate sponge)
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time
- Scrape sides and bottom of the bowl.
- Add flour – mix well to combine
- Add milk and vanilla extract.
- Divide batter into the two prepared pans.
- Bake at 160 C / 320 F for about 20 to 25 minutes
- The cake is done when a skewer inserted in the center comes out clean.
- Cool in the pan for 10 mins then invert onto a oven rack to cool completely.
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Recipe Card – Classic Sponge Cake
Classic Victoria Sponge Cake Vanilla and Chocolate
Prep
Cook
Total
Yield 8 servings
Ingredients
Vanilla Sponge Cake
- All Purpose Flour - 220 grams (2 cups)
- Baking powder - 1 1/2 tsp
- Pinch of salt
- Unsalted Butter or Margarine- 228 grams (2 sticks)
- Caster sugar - 200 grams (1 cup)
- Eggs - 4 large
- Vanilla - 2 tsp
- Milk - 4 tbsp
Chocolate Sponge Cake
- All ingredients as above except
- replace 2 tbsp. of the flour with 2 tbsp. of unsweetened coco powder.
Instructions
- Preheat the oven at 160 C / 320 F
- Grease and line two 8" baking pan with parchment paper.
- Sift dry ingredients - flour, baking powder, salt (and cocoa for chocolate sponge)
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time
- Scrape sides and bottom of the bowl.
- Add flour - mix well to combine
- Add milk and vanilla extract.
- Divide batter into the two prepared pans.
- Bake at 160 C / 320 F for about 20 to 25 minutes
- The cake is done when a skewer inserted in the center comes out clean.
- Cool in the pan for 10 mins then invert onto a oven rack to cool completely.
Courses Dessert
Cuisine British
Can I double this recipe
i dont have self rising flour in my country what can i use instead for the cake flour
Thank you Nimmy, Sorry for the late reply.
So appreciate your support and crediting my work.
Thanks
Hello Veena,
Thank you so much for such informative website.
Please, i need a vanilla sponge recipe for a 8in pyrex bowl(2l) like your princess cake skirt.
Many thanks
I tried this recipe. Very nice. It was very easy to make.
This was my first attempt at a scratch cake. I usually use on Pillsbury.
My mother in law always baked from scratch and so my husband always spoke very highly of her. This time he asked if I used one of his mothers recipes. I knew I got it right.
I was so light and fluffy. I didn't expect much from my self as I was