- 鍋とオーブンの準備
Preheat the oven to 180°C. Grease a round cake pan and line the bottom with parchment paper to ensure easy release and even baking.
- Creaming Butter & Sugar Beat
softened butter and sugar together for 3-4 minutes until pale, fluffy, and doubled in volume. This step traps air, giving the cake its signature light texture.
- Adding the Eggs
Add eggs one at a time, beating well after each addition to maintain a smooth, emulsified mixture. Stir in vanilla extract.
- 乾燥材料を混ぜる
separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening and prevents clumps.
- 湿った混合物と乾いた混合物を組み合わせる
Add the dry ingredients to the wet mixture in two additions, alternating with milk. Fold gently with a spatula to avoid deflating the batter.
- Pouring & Leveling the Batter
Pour the batter into the prepared pan and tap gently to release air bubbles. Smooth the top for even baking.
- Baking the Cake
Bake for 25-30 minutes until golden and springy. A toothpick inserted in the center should come out clean.
- Cooling & Releasing
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents moisture buildup and keeps the crumb light.
- カロリー：393 kcal%19%
- タンパク質：9.7 g%19%
- 炭水化物：46.6 g%15%
- 脂肪：19.0 g%38%
- 砂糖：27.9 g%27%
- 塩：1.1 g%16%
- エネルギー：1644 kJ%27%
A Classic Vanilla Sponge Cake is soft, airy, and delicately sweet, made using the creaming method to incorporate maximum air into the batter. This cake rises beautifully, has a tender crumb, and serves as the perfect base for frosting, fruit fillings, or layered celebration cakes. Its simplicity and versatility make it a timeless favorite.
