Vanilla Sponge Cake

Free

Difficulty: Low
Time: 15 min (plus baking time)
Quantity: 16 cm diameter cake pan
Type: Soft and Laminated Pastry Bases
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

120 g seed oil

180 g plant-based milk

1/2 vanilla bean

90 g granulated sugar

20 g muscovado sugar (or brown sugar)

2 g salt

170 g all-purpose flour

50 g potato starch

13 g baking powder

The sponge cake is a soft and fluffy cake typical of Anglo-Saxon countries. It is so simple and quick to make since you don't need to whisk eggs and be careful not to deflate them, etc.; you just need to mix the liquids and fats, add the sugars and flavorings and finally the dry ingredients. In a few minutes the batter will be ready.

Method

Preheat the oven to 170°C static. In a bowl weigh the oil and milk, cut the vanilla bean and with a knife extract the seeds from half a bean, pour them into the bowl. Whisk with a whisk for a couple of minutes to create an emulsion between the liquid and the fat. Add granulated sugar, muscovado sugar and the salt and mix.

Sift the flour, starch and baking powder and pour into the bowl. Mix with the whisk until you obtain a smooth, lump-free batter.

Prepare a baking tray with baking paper, a 16 cm diameter ring and line the sides with strips of baking paper. Brush a little margarine or vegetable spray butter on the sides of the ring to make the baking paper adhere. Pour the batter into the pan Bake at 170°C for about 35 minutes. Insert a long toothpick into the center of the cake; if it comes out dry it means the batter is cooked. Cool at room temperature for at least 1 hour, then remove the ring and take off the baking paper. Cool completely. At this point wrap in cling film and store in the refrigerator or slice into multiple layers and fill the cake. For a clean, neat cut it is preferable that the cake is cold, at refrigerator temperature.

Storage

Wrap with cling film, store in the refrigerator for up to 5 days or freeze for up to one month. If freezing, I recommend cutting the sponge into layers, placing baking paper between the layers, wrapping in cling film and freezing. This way you can separate the layers and they will defrost faster.

Tips

*You can use only granulated sugar or only muscovado sugar. You can also make this cake in larger or smaller round pans or in other shapes. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products - calculate quantities based on the pan

Comments

Share your result, a question or a photo of the recipe.

ciao Alessia, come stai? volevo chiederti un consiglio. Quando preparo la sponge cake ( ricetta che utilizzo sempre perchè è fantastica per le cake design) mi si forma la cosi detta cupola. ho provato ad abbassare la temperatura ma si formano delle crepe in superficie e si alza. Mi potresti dire dove sbaglio? grazie mille!!!

Angelamiriam Scala 24/07/2026