Basic Vanilla Cake | 1/4 kg Mini Sponge Cake

Basic Vanilla Cake | 1/4 kg Mini Sponge Cake| with step-by-step photos, description and video. Every baker needs a solid vanilla base cake recipe. Made from scratch with only a handful of ingredients, this vanilla cake recipe is the perfect base dessert for any occasion. It’s so light, fluffy, and easy to make.

With its outstanding vanilla flavour, pillowy soft crumb, and creamy vanilla buttercream or whipped cream, this is gonna be the best vanilla cake. Although a chocolate frosting is my favourite finish! A simple vanilla cake recipe provides you with a delicate, moist and flavourful cake that can serve as a base for something more elaborate.

Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is good to go with this recipe.

Tips for Vanilla Cake success

You’ll find these tips very useful even for making other cake recipes!

• Eggs at room temperature  – these will fluff better and faster. It’s easy to warm up fridge cold eggs – just leave them in warm water for 5 minutes.
• Make sure your baking powder is still good – If your cakes are not rising then one of the reasons can be your baking powder. Even if it’s not past the expiry date, if not stored in a cool dry place, or if “someone” left the lid off for days, it can lose rising power.
• Make sure all liquid ingredients are at room temperature
• Vanilla extract  – the best you can afford. Imitation will work just fine, but the flavour isn’t as pure or real.
• Oil or Butter – This recipe uses just 2 tbsp of oil or butter. I used oil in this recipe for preserving the moistness of the cake. You can use both of them in equal quantity for a buttery taste & as well for a moist cake.
• Sugar – Plain granulated sugar works best.

How to make the basic vanilla cake or 1/4 kg Mini Sponge Cake?

Basic Vanilla Cake | 1/4 kg Mini Sponge Cake| with step-by-step photos, description and video. This vanilla cake batter is strong enough for shaped cakes, tiered cakes and holds up beautifully under fondant. A handheld electric beater makes this vanilla cake a breeze to make. Moreover, it takes time to beat the eggs to make a lovely fluffy cake. Firstly, separate the egg white & yolk & beat the egg white along with sugar. Beat the eggs with sugar until you have stiff peaks. The aeration created during this step is key for a soft, fluffy crumb. Further mix all the ingredients one by one & form a smooth batter.

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Basic Vanilla Cake | 1/4 kg Mini Sponge Cake

Course: DessertCuisine: internationalDifficulty: Medium

Servings

0.25

kg

Prep time

15

minutes

Baking time

30

minutes

Total time

45

minutes

Basic Vanilla Cake | 1/4 kg Mini Sponge Cake| with step-by-step photos, description and video. Every baker needs a solid vanilla base cake recipe.

Ingredients

• 2 Eggs

• 1/4 cup Sugar

• 2 tbsp Oil

• 1 tsp Vanilla Essence

• 1/2 cup Maida

• 2 tbsp Milk Powder

• 1/2 tsp Baking Powder

• A pinch of Salt

Directions

• Firstly, preheat an oven for 10 minutes at 160-degree celsius.
• Take 2 eggs. Separate the egg white and yolk separately.
• Start beating the egg white at high speed. When the mixture starts foaming, add 1/4 cup sugar in intervals until you get stiff peaks.
• Add 2 tbsp oil or butter and 1 tsp vanilla essence. Beat at a low speed to blend them in.
• Now add in the egg yolks one by one. Beat them for 30 seconds at a low speed.
• Sift in 1/2 cup maida, 2 tbsp milk powder, 1/2 tsp baking powder and a pinch of salt.
• Fold them in using a spatula or a mixer. If using a beater beat only at a low speed.
• The smooth batter is ready.
• Brush a 6″ inch pan with some oil & dust with some flour. (For this amount of batter you can use a 5″ or a 6″ pan)
• Transfer the batter to the cake mold. Tap & level them.
• Bake in a preheated pan for 30 to 35 minutes at 160 degrees Celsius.
• Baked perfectly at about 33 minutes. Allow to cool down completely. Demold the cake. Cut & enjoy. This cake weighs exactly 250 gms.
• If using it for further use, cover them in plastic wrap without exposing them to the outside air.
• Layer the cake & frost them with your choice of frosting.

Recipe Video

Notes

• Be sure to check the expiry date of the baking powder. If the layers come out dense, this is usually the culprit. 
• Do not over-bake your cake! Even a minute too long in the oven can cause a cake to be too dry and dense. When baking, place your cake pans on the center rack of your oven.
• You can double or triple the quantity of the ingredients for a huge cake.