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Vanilla Sponge Cake, Step-By-Step

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 slices
Calories 450
A light and fluffy vanilla sponge cake perfect for celebrations, layered with whipped cream and fresh strawberries.

Ingredients

Cake Batter

  • 225 g cake flour (see notes)
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 8 large eggs eggs (55g each, room temperature and divided)
  • 0.5 tsp cream of tartar
  • 210 g caster sugar (superfine, divided in half)
  • 40 g warm water (just above room temp)
  • 1 tsp vanilla extract

Filling & Topping

  • 310 g heavy cream (cold, see notes)
  • 50 g powdered sugar (sifted, see notes)
  • 1 tbsp vanilla bean paste or vanilla extract (see notes)
  • 125 g mascarpone (cold, see notes)
  • 200 g strawberry jam or raspberry

Decoration

  • 1 punnet strawberries (cleaned and dried)

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line cake pans.
  • Beat eggs with cream of tartar until foamy, gradually add half the sugar, then fold in sifted flour, baking powder, salt, and vanilla. Gently fold in remaining sugar.
  • Divide batter into pans and bake for 25 minutes. Cool completely.
  • Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Mix mascarpone into whipped cream.
  • Spread jam on cake layers, then layer with mascarpone cream. Decorate with strawberries and dust with powdered sugar.

Notes

Ensure eggs are at room temperature for best volume. Chill the whipped cream before assembling.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: Western
Keyword: sponge cake, vanilla