Baking · serves 2

Vanilla Sponge

The cake to learn first. Everything else is a variation on it.

50 min Some work Vegetarian

Ingredients

  • 1.5 cups maida
  • 1 cup sugar
  • 170g soft butter
  • 3 eggs
  • 1.5 tsp baking powder
  • 1/2 cup milk
  • 1 tsp vanilla
  • Pinch of salt

Method

  1. Butter and eggs must be at room temperature. Cold ingredients curdle the batter and the cake comes out dense.
  2. Beat butter and sugar for a full 5 minutes until pale and fluffy. This is where the air comes from — don't cut it short.
  3. Add the eggs one at a time, beating well after each.
  4. Fold in the sifted flour and baking powder alternately with the milk, in three additions, using a spatula. Never beat once the flour is in.
  5. 180°C for 30-35 minutes.
  6. Cool 10 minutes in the tin, then turn out.

Questions people ask about Vanilla Sponge

How long does Vanilla Sponge take?

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Vanilla Sponge?

Beat butter and sugar for a full 5 minutes until pale and fluffy. This is where the air comes from — don't cut it short.

What can I use instead of maida in Vanilla Sponge?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Vanilla Sponge ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Vanilla Sponge vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Vanilla Sponge?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Vanilla Sponge?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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