Fluffy Moist Vanilla Sponge Cake. Perfect for Birthday Cake!

Qasim Jaweria

Hi everyone, today I made this moist and fluffy Vanilla Sponge Cake  This is one of my favorite recipes, it goes well with a filling.  I usually make it for my family or friends' birthdays, they love it.  This cake is not too sweet, and light and stays moist even if stored in the refrigerator for several days.  Hopefully, this recipe is useful for you!   VANILLA SPONGE CAKE  Yield: One 7-inch (8 or 9 cm tall) Round Pan  * I used a 6-inch (10 cm tall) Round Pan in the video for a taller cake   ❄️ Ingredients  5 Egg Whites (165-175 g)~ room temperature  1 tsp Lemon Juice  200 g Caster Sugar  5 Egg Yolks (85-95 g)~ room temperature  140 g Cake Flour  3/4 teaspoon Double Acting Baking Powder  40 g Milk~ room temperature  25 g Vegetable Oil  1/2 tsp Vanilla Extract   ❄️ Baking temperature and time  Preheated 150°C fan/ 170°C/ gas mark 3 (bake 55 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes)   Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar  #cakes

Transcript

00:00Hi everyone, today we are making a light and fluffy vanilla sponge cake

00:04This one of my favourite recipe

00:07It goes well with a variety of fillings

00:09There are a few tips to make this fluffy sponge cake

00:12And I will show you how it's done

00:14So let's get started

00:30Preparation

00:38Place a piece of parchment paper on the bottom of the pan

00:41Don't grease or use a non-stick pan

00:43Essentially your sponge cake batter is using the sides of the pan to help it climb up so it doesn't collapse

00:50Make sure all utensils clean and grease free

00:53Any residue of fat will prevent egg whites from beating up properly

00:57The acid in lemon juice or vinegar help remove grease

01:01Remember preheat the oven before you start

01:03Don't let the batter wait too long, there will be a risk of the batter collapsing

01:08It is important to use fresh eggs that are room temperature

01:11Egg whites are most effective when beaten at room temperature to stiff peaks

01:16When eggs are cold, they will be difficult to expand

01:20Fresh eggs have round egg yolks and thick egg whites

01:23If the egg whites runny and the yolk is flat, it means the eggs is no longer fresh

01:28Eggs are easier to separate when cold

01:30So do this when you take them out of the fridge

01:33Then let them come to room temperature

01:39Prepare the dry ingredients in advance

01:42Combine the flour and baking powder

01:46And for the wet ingredients, mix room temperature milk along with oil and vanilla extract

01:54Set aside

01:58We will start by beating the egg whites over high speed for about 30 seconds until foamy

02:08You can add lemon juice, white vinegar or cream of tartar

02:11This acid will help stabilizing the egg whites

02:14Continue beating for another 30 seconds

02:17Then I will add sugar in 3 batches every 1 minute

02:48Once all the sugar is added, continue beating on high speed until stiff peak for about 3 minutes

02:55The mixture will gradually thicken and look shiny

02:58When the mixture is lifted and the tip like this is not dead yet

03:02Whip again for a while

03:13Now the tip is pointed like this, it's called a stiff peak

03:17That's what we are looking for

03:18Now I will pour in the egg yolks using a hand whisk

03:22Stir gently until evenly mixed

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