Vanilla sponge cake is a soft and fluffy cake, made with flour, sugar, egg, and vanilla extract. This is a basic cake you can make varieties of decorations on top of it. Though there are several different recipes for vanilla sponge cake, below I have given the simple basic method which is very simple and easy to make. Here I have given instructions for a cake using an oven and without an oven. There may be little difference in color, but there is no difference in the taste and texture.
Vanilla cake is a simple and tasty cake, you can use it as a base cake, and you can do many varieties of decorations. It is good as an evening snack for kids, you can serve along with coffee or tea. You can make the sponge cake in the oven or in the cooker too, I have made it with a heavy-bottomed vessel. If you are making it in a pressure cooker remove the washer before closing the lid, and keep the flame low while cooking cake otherwise the cake may burn. You can also spread 2 cups of sand or rock salt in the bottom, but I didn’t use anything, I cooked the cake in the empty vessel.
While preparing the cake batter, you can use a whisk to beat the eggs or you can beat it with an electric beater. Use the eggs at room temperature, if the eggs in the refrigerator, keep it outside for at least 2 hours before you prepare the cake batter. You can beat the whole eggs or separated yolks and whites to make them more fluffy. You can add tutti frutti or chocolate chips in the cake batter. To check if the cake is done or not, insert a toothpick if it comes out clean the cake is done.
Other varieties – Chocolate chip Cookies, Tutti Frutti Cake, Simple Vanilla Cake, Almond Flour Cake, Cream Cheese Cake, Pasiparuppu urundai, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, Asoka halwa, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal, nei appam, pidi kozhukattai, badam halwa, moongdal laddu, halwa, boondi laddu.
How to make vanilla sponge cake without oven
- 1 cup All-purpose flour/Maida
- 1 cup Sugar
- 1 tsp Vanilla essence
- 4 Eggs
- 1 tsp Baking powder
- 4 tsp Melted butter
- 1/4 tsp Salt
- 1/2 tsp All purpose flour to dust
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Break the 4 eggs and beat it with a whisk.
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Add 1 cup of sugar gradually, and mix it.
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Add remaining sugar, and 1 tsp vanilla extract, beat till it becomes pale.
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Sieve and add 1 cup of flour, 1 tsp baking powder and 1/4 tsp of salt and mix gently.
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Add 4 tsp melted butter and make a medium-thick consistency batter.
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Heat a heavy-bottomed vessel on a medium flame for 10 minutes, along with wire rack inside, cover it to preheat. For pressure cooker remove the washer and cover it | Preheat the oven to 180C/360F.
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Grease a 6-inch pan, dust with flour and line with a parchment paper.
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Pour batter in the pan, keep it in the vessel.
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Cook on medium-low flame for 45 - 50 minutes | Bake on 180C/360F for 45 - 50 minutes.
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Once done, insert a toothpick, if it is clean remove from the vessel/cooker and cool it down.
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A soft and fluffy cake is ready to serve.
- You can use a whisk to beat the eggs or you can beat it with an electric beater.
- Use the eggs at room temperature, if the eggs are in the refrigerator, keep it outside for at least 2 hours before you prepare the cake batter.
- You can beat the whole eggs or separated yolks and whites to make them more fluffy.
- You can add tutti frutti or chocolate chips in the cake batter.
- To check if the cake is done or not, insert a toothpick if it comes out clean the cake is done.
Step by Step Pictures
Method
1. Break the 4 eggs and beat it with a whisk.
2. Add 1 cup of sugar gradually and mix it.
3. Add remaining sugar, and 1 tsp vanilla extract, beat till it becomes pale.
4. Add 1 cup of flour, 1 tsp baking powder, and 1/4 tsp of salt and mix gently.
5. Add 4 tsp melted butter and make a medium-thick consistency batter.
6. Heat a heavy-bottomed vessel on a medium flame for 10 minutes, cover it to preheat. For the pressure cooker remove the washer and cover it | Preheat the oven to 180C/360F.
7. Grease a 6-inch pan with butter or oil, dust with flour, and line with a parchment paper.
8. Pour batter in the pan, keep it in the vessel.
9. Cook on medium-low flame for 45 – 50 minutes | Bake on 180C/360F for 45 – 50 minutes.
10. Once done, insert a toothpick, if it is clean remove from the vessel/cooker and cool it down.
11. A soft and fluffy cake is ready to serve.
Recipe Notes
- You can use a whisk to beat the eggs or you can beat it with an electric beater.
- Use the eggs at room temperature, if the eggs are in the refrigerator, keep it outside for at least 2 hours before you prepare the cake batter.
- You can beat the whole eggs or separated yolks and whites to make them more fluffy.
- You can add tutti frutti or chocolate chips in the cake batter.
- To check if the cake is done or not, insert a toothpick if it comes out clean the cake is done.
