Layered Vanilla Sponge Cake Recipe

Indulge in the classic delight of a homemade Layered Vanilla Sponge Cake, where simplicity meets elegance in every slice. This recipe celebrates the timeless flavour of vanilla, wrapped in a light-as-air sponge that promises to enchant your palate. Perfect for any occasion, from a cosy family gathering to an extravagant celebration.

Each layer of this exquisite cake is a whisper of perfection, meticulously baked to achieve a golden hue and a spongy texture. The cake is then enrobed in a luscious icing that is both rich and feather-light, creating a harmonious balance of flavour and texture. Dressed in a cascade of colourful sprinkles, this cake doesn’t just taste heavenly, it’s also a feast for the eyes.

Follow this recipe to craft a dessert that’s steeped in the tradition of baking, yet contemporary in its appeal. Whether you’re a novice baker or a seasoned pastry artist, this Layered Vanilla Sponge Cake is designed to succeed in any kitchen, promising a baking experience as delightful as the cake itself.

Ingredients:

•   1 cup (240ml) whole milk
•   6 large eggs, at room temperature
•   2 teaspoons (10ml) vanilla extract
•   2 1/4 cups (280g) cake flour
•   1 3/4 cups (350g) granulated sugar
•   4 teaspoons (16g) baking powder
•   1 teaspoon (5g) salt
•   3/4 cup (170g) unsalted butter, softened

Ingredients for the Icing:

•   225g unsalted butter, softened
•   2-4 cups powdered sugar, sifted
•   1/2 teaspoon pure vanilla extract
•   175g white chocolate
•   2 tablespoons cream, food colouring
•   Sprinkles for decoration 

Method:

1.  Preheat your oven to 150°C. Grease and line two 16cm round cake pans with parchment paper.
2.  Separate the eggs and beat the egg whites and 1 teaspoon of water, in a large bowl with an electric mixer on high speed, until they are pale and fluffy.
3.  Gradually add the sugar and continue beating until the mixture is light and increased in volume and is stiff.
4.  In another bowl with the egg yolks, add milk and vanilla extract, beat until well combined. 
5.  Add sifted flour to egg mixture, and beat until you have a smooth batter.
6.  Gradually add the egg whites to the batter, fold in gently.  Do not overmix.
7.  Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
8.  Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9.  Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. When cooled cut the cakes in half.

For the Icing:

1.  Beat the softened butter with an electric mixer until creamy, then add the vanilla extract and mix until combined.
2.  Gradually add the powdered sugar, one cup at a time, beating on low until combined, then on high until fluffy.
3.  Assemble the cake by placing one layer on a plate or cake stand, spreading icing on top, then adding the second layer. Spread icing over the top and sides of the cake.
5.  Decorate with sprinkles.
6.  In a small bowl add melted white chocolate, mix in, cream and food colouring.  Pour into piping bag and cover the top of the cake and drip down the sides.  Leave to set, then, enjoy your homemade vanilla layered sponge cake!

FAQ’s

Is Vanilla Cake the same as Sponge Cake?

Vanilla cake and sponge cake are similar in that they both can contain vanilla flavouring , but they have different textures and methods of preparation.

A vanilla cake is typically denser and richer, made with butter, which gives it a moist texture. It often uses both baking powder and/or baking soda as leavening agents to help it rise.

A sponge cake, on the other hand, is lighter and airier, with an emphasis on whipped egg whites to give it volume. It has a springy texture and contains little to no fat (butter or oil), aside from what’s in the egg yolks.

How Do You Make a Cake Moist and Spongy?

To make a cake both moist and spongy, you need to incorporate certain techniques and ingredients:

1.  Proper Mixing: Creaming the butter and sugar thoroughly will incorporate air and give a light texture. For a sponge cake, beating the eggs and sugar until they reach the ‘ribbon stage’ is crucial.
2.  Eggs: They are essential for a spongy texture. Using room temperature eggs can help to trap more air when beaten.
3.  Buttermilk or Sour Cream: These ingredients add moisture without thinning the batter, due to their acidic nature which also tenderises the gluten in the flour.
4.  Cake Flour: This flour has a lower protein content than all-purpose flour, which results in a finer, softer texture.
5.  Baking Time and Temperature: Overbaking can dry out a cake. Make sure to bake at the right temperature and check for doneness just before the expected baking time is complete.
6.  Syrup: Brushing your cake layers with a simple syrup (equal parts sugar and water, boiled until the sugar dissolves) can add moisture.
7.  Oil: Using oil in place of butter can increase moistness, as oil remains liquid at room temperature, ensuring a moist texture.
8.  Avoid Overmixing: Once you add the flour, mix just until it’s incorporated. Overmixing can develop the gluten and make the cake tough instead of light and spongy.
1.  Proper Mixing: Creaming the butter and sugar thoroughly will incorporate air and give a light texture. For a sponge cake, beating the eggs and sugar until they reach the ‘ribbon stage’ is crucial.
2.  Eggs: They are essential for a spongy texture. Using room temperature eggs can help to trap more air when beaten.
3.  Buttermilk or Sour Cream: These ingredients add moisture without thinning the batter, due to their acidic nature which also tenderises the gluten in the flour.
4.  Cake Flour: This flour has a lower protein content than all-purpose flour, which results in a finer, softer texture.
5.  Baking Time and Temperature: Overbaking can dry out a cake. Make sure to bake at the right temperature and check for doneness just before the expected baking time is complete.
6.  Syrup: Brushing your cake layers with a simple syrup (equal parts sugar and water, boiled until the sugar dissolves) can add moisture.
7.  Oil: Using oil in place of butter can increase moistness, as oil remains liquid at room temperature, ensuring a moist texture.
8.  Avoid Overmixing: Once you add the flour, mix just until it’s incorporated. Overmixing can develop the gluten and make the cake tough instead of light and spongy.

In sponge cakes, the method often used to achieve a light and airy texture is the whipping of egg whites. The eggs are beaten with sugar until they are voluminous and reach the ribbon stage, where the mixture forms a thick ribbon that briefly sits on the surface when the beaters are lifted. This incorporates air into the batter, which expands during baking, giving the sponge cake its characteristic lightness. Additionally, sponge cakes typically avoid using chemical leaveners like baking powder or baking soda, relying solely on the air whipped into the eggs for leavening.