Best 3 Vanilla Sponge Cake Recipes

VANILLA SPONGE CAKE WITH STRAWBERRY-MERINGUE BUTTERCREAM

Steps:

• Cake: Preheat oven to 325 degrees. Coat an 8-inch springform pan with cooking spray. Line sides with a 5-inch-high strip of parchment; coat parchment with cooking spray.
• Whisk together flour, 3/4 cup granulated sugar, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together butter, egg yolks, and milk to combine. Whisk flour mixture into butter mixture until smooth.
• Beat egg whites on medium-low speed until frothy, about 2 minutes. Add cream of tartar and vanilla and beat on medium-high until soft peaks form, 2 minutes more. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan; gently smooth top with spatula.
• Bake until risen and golden brown, about 45 minutes. Reduce oven to 300 degrees and continue to bake until top springs back when lightly touched, about 35 minutes more. Transfer pan to a wire rack; let cool 10 minutes. Unlock pan and carefully lift to remove. Remove parchment and turn cake out onto rack, running a sharp knife between cake and pan bottom to release. Remove bottom and turn cake top-side up; let cool completely.
• Frosting: In a food processor, puree 1 pound strawberries with 1/2 cup granulated sugar until smooth. Transfer to a medium saucepan and bring to a boil, then reduce heat to medium and cook, stirring frequently, until darkened, thick, and syrupy, about 10 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (you should have 1 cup). Refrigerate, covered, until room temperature, about 1 hour (or transfer to a bowl set in an ice-water bath and stir occasionally until cool to the touch, about 10 minutes).
• Combine egg whites, remaining 1 1/4 cups granulated sugar, and salt in a heatproof standmixer bowl set over (not in) a pot of simmering water, whisking constantly until sugar is dissolved and mixture is warm. (It should feel completely smooth when rubbed between your fingertips.) Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff, glossy peaks form. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.
• Reduce speed to medium-low and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry puree and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.)
• Slice 1 pound strawberries lengthwise, 1/4 inch thick (you should have about 2 1/2 cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with 3/4 cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another 3/4 cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another 3/4 cup buttercream; top evenly with remaining sliced strawberries. Spread another 3/4 cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere.
• Using a small offset metal spatula, spread remaining buttercream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than 1/4 inch, so you don't get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners' sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

VANILLA CUSTARD SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
• Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
• Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
• Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
• Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
• VANILLA CUSTARD FILLING:.
• Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.