Classic Vanilla Sponge Cake: The Perfect 5-Egg Tea Time Treat
By The Editors | Updated: December 29, 2025
In a world of complex mousses and multi-layered gateaux, there is something profoundly comforting about a slice of Classic Vanilla Sponge Cake. It is the culinary equivalent of a warm hug. It doesn’t need fancy frosting or exotic ingredients to shine; its beauty lies in its golden crumb and airy texture.
This recipe is the definition of a “pantry staple.” Using 5 eggs creates a structure that is both tall and rich, while the option to use oil ensures the cake stays moist for days (unlike butter-based cakes which can dry out). Whether you serve it dusted with powdered sugar alongside your morning coffee or use it as a base for a birthday cake, this recipe is fail-proof.
Pair a slice of this cake with savory snacks like our Buttermilk Chicken Cutlets for a balanced brunch spread.
Why This Classic Vanilla Sponge Cake Works
Many home bakers struggle with cakes that turn out dense or dry. Here is how this recipe solves that:
- High Egg Count: Using 5 eggs incorporates air naturally and provides distinct richness and color.
- Oil vs. Butter: While you can use butter for flavor, this recipe recommends vegetable oil for a lighter texture that stays soft even when refrigerated.
- The “Beat” Technique: By beating the eggs and sugar first, we create a “ribbon stage” batter that guarantees fluffiness.
Ingredients for Classic Vanilla Sponge Cake
You likely have everything you need in your kitchen right now.
The Dry Mix
- Flour: 3 1/4 cups All-Purpose Flour (sifted).
- Leavening: 3 tbsp Baking Powder (Yes, this gives it a bakery-style rise).
- Flavor: 2 tsp Vanilla Powder or Extract.
The Wet Mix
- Eggs: 5 Large Eggs (Room temperature is crucial).
- Sweetener: 1 cup White Sugar.
- Fat: 1 cup Vegetable Oil (can be substituted with 200g melted Butter).
- Liquid: 1 cup Full-Cream Milk.
How to Make Classic Vanilla Sponge Cake
Follow these steps for a cake that rises perfectly every time.
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (180°C). Grease a bundt pan or a round cake tin with oil or butter and dust it lightly with flour to prevent sticking.
Step 2: Aerate the Eggs
In a deep mixing bowl, crack the 5 eggs. Add the vanilla and the sugar. Using an electric mixer, whisk on high speed until the mixture turns pale yellow and thick. This is the foundation of your sponge.
Step 3: Add Liquids
Lower the mixer speed. Slowly pour in the oil (or melted butter) and the milk. Continue mixing until just combined.
Step 4: Fold in Dry Ingredients
Add the flour and baking powder gradually (in batches). Important: Do not overmix at this stage. Mix just until the flour disappears to avoid a tough cake.
Step 5: Bake
Pour the batter into your prepared pan. Bake for roughly 20-30 minutes (depending on your pan depth). Insert a toothpick into the center; if it comes out clean, the cake is done. Let it cool before slicing.
Nutritional Information (Per Slice)
| Calories | Carbohydrates | Protein | Fat |
|---|---|---|---|
| 340 kcal | 45g | 6g | 16g |
Frequently Asked Questions
Why did my cake sink in the middle?
This usually happens if you open the oven door too early (letting cold air in) or if the baking powder is expired. Resist the urge to peek for the first 20 minutes!
Can I add flavors?
Absolutely. This Classic Vanilla Sponge Cake is a base. Feel free to add lemon zest, chocolate chips, or dried fruits to the batter.
Oil or Butter? Which is better?
Butter offers a rich, milky flavor, but oil makes the cake much moister and taller. For an everyday tea cake, oil is often the preferred choice.
