Vanilla Sponge Cake

Versatile sponge cakes are a great starter to many decadent desserts. This vanilla sponge cake is my go to recipe anytime a sponge cake is called for. Love it!

Photo by Mary M.
Adapted from marthastewart.com
Vanilla sponge cake is used in this tiramisu ice cream cake.

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Adapted from marthastewart.com

Ingredients

  • Unsalted butter, for pan

  • 1/2

    cup all-purpose flour, plus more for pan

  • 1/2

    cup cornstarch

  • 4

    large eggs, separated

  • 1

    teaspoon pure vanilla extract

  • 3/4

    cup sugar

  • Pinch of salt

Directions

Heat oven to 350°F. Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment. Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.

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