Oh, this easy vanilla sponge cake with all-in-one cream is an absolute lifesaver! Seriously, when you need a little something sweet but don’t have hours to spend in the kitchen, this is my go-to. It’s the kind of cake that makes you feel like a baking pro, even if you’re just starting out. The cake itself is just beautifully light and airy, and that cream? It’s like a fluffy cloud that just melts in your mouth. I’ve been whipping these up for years, usually for a spur-of-the-moment afternoon tea or when unexpected guests pop by. There’s something so comforting about a simple, honest cake made with good ingredients and a little bit of love.
Discover the Joy of an Easy Vanilla Sponge Cake
What makes this easy vanilla sponge cake recipe so special, you ask? It’s the sheer simplicity! Honestly, it’s the perfect cake for anyone just dipping their toes into baking, or even for us seasoned folks when time is tight. I remember making this for my nephew’s birthday when we had a last-minute celebration – everyone raved about how light and delicious it was. It’s proof that you don’t need fancy ingredients or complicated steps to make something truly wonderful.
Ingredients for Your Easy Vanilla Sponge Cake
Alright, let’s get down to business with what you’ll need. For the cake itself, grab 175g of self-raising flour, 175g of caster sugar, and 175g of butter that’s nice and soft – not melted, mind you, just softened. You’ll also need 3 large eggs and a teaspoon of vanilla extract to give it that lovely flavour. For the super-easy cream topping, we’ll use 150ml of double cream, 50g of icing sugar, and another teaspoon of vanilla extract. Simple, right?
Essential Equipment for Your Easy Vanilla Sponge Cake
You won’t need a whole professional kitchen for this! Just a good large mixing bowl, an electric mixer (though a sturdy whisk and some arm power works too!), and your trusty 20cm (8 inch) round cake tin. Make sure you’ve got some parchment paper for lining, a wire cooling rack, and a separate bowl and whisk for whipping up that dreamy cream. That’s it – ready to go!
Crafting Your Easy Vanilla Sponge Cake: Step-by-Step
Okay, let’s get this beautiful easy vanilla sponge cake into the oven! First things first, preheat your oven to 180°C (that’s 160°C for fan ovens, or Gas Mark 4). While that’s heating up, get your 20cm round cake tin all greased and lined with parchment paper. This stops our lovely cake from sticking, which is a disaster we definitely want to avoid!
Preparing the Cake Batter
Now for the magic part – the batter! Grab your biggest mixing bowl and pop in the self-raising flour, caster sugar, softened butter, eggs, and that teaspoon of vanilla extract. The trick here is to beat it all together with an electric mixer for about 2 to 3 minutes. You want it super smooth and well combined. My top tip? Make sure that butter is softened but not melted – if it’s too melty, you won’t get that lovely light texture. Once it’s smooth, resist the urge to keep beating! Adding the flour means we don’t want to overmix it, or the cake can get a bit tough. Just mix until it’s combined, a few little streaks of flour are okay.
Baking and Cooling Your Vanilla Sponge
Pour that gorgeous batter evenly into your prepared tin. Pop it into the preheated oven and let it bake for about 20 to 25 minutes. How do you know it’s ready? The best way is the skewer test! Just poke a skewer right into the middle of the cake. If it comes out clean, no wet batter clinging to it, then it’s perfect. If there’s still batter, give it a few more minutes. Once it’s baked, let it cool *in the tin* for about 5 minutes – this helps it settle a bit. Then, carefully turn it out onto a wire rack to cool completely. This is super important, trust me, you don’t want to put that lovely cream on a warm cake!
The Simple All-in-One Cream for Your Easy Vanilla Sponge Cake
And now for the crowning glory – that incredible all-in-one cream! Honestly, it couldn’t be easier. While your cake is doing its thing cooling down, grab another bowl. Into that, pour your 150ml of double cream, 50g of icing sugar, and another teaspoon of vanilla extract. Then, just whisk away! You’re looking for it to get nice and thick, holding its shape beautifully. It’s amazing how quickly this comes together, and it adds that perfect touch of sweetness and luxury without any fuss at all.
Assembling Your Easy Vanilla Sponge Cake
Once your gorgeous vanilla sponge cake is completely, totally, 100% cool – seriously, don’t rush this! – it’s time for the grand finale. Just spoon that luscious all-in-one cream you made all over the top of the cake. Spread it out evenly, and there you have it! A stunning, simple cake that tastes like it took hours, but really, it’s so straightforward.
Tips for Perfecting Your Easy Vanilla Sponge Cake
You know, even with a super simple recipe like this easy vanilla sponge cake, a few little tricks can make all the difference. First off, make sure all your ingredients, especially the butter and eggs, are at room temperature. It really helps everything combine smoothly and gives you that lovely light texture. And speaking of combining, be precise with your measuring – especially the flour! Too much, and your cake can get dense. A sneaky tip I always use is to *not* open the oven door for at least the first 15-20 minutes. Let that cake do its thing without getting shocked by a blast of cold air, otherwise, it might sink in the middle!
Ingredient Notes and Potential Substitutions
A quick note on ingredients: I always prefer using unsalted butter because it gives me more control over the saltiness of the final cake. If you only have self-raising flour and no plain flour handy, you can absolutely make your own! For every 175g of self-raising flour needed, just use 175g of plain flour and add about 1 teaspoon of baking powder. Give it a good whisk together before you start mixing the batter. It works like a charm!
Frequently Asked Questions About Your Easy Vanilla Sponge Cake
Got questions about this delightful easy vanilla sponge cake? I’ve got answers! This is one of those wonderfully forgiving recipes, but a few pointers can make it even better.
Q1. Can I use a different type of sugar?
For the cake batter, caster sugar is best because it dissolves so easily, giving you that smooth texture. If you only have granulated sugar, give it a quick blitz in a food processor to make it finer. For the cream, icing sugar is a must; regular sugar just won’t dissolve properly and will make the cream grainy.
Q2. How long does this simple vanilla cake last?
This cake is best enjoyed within 2-3 days of baking. Keep it stored in an airtight container at room temperature. Because of the fresh cream, I wouldn’t keep it much longer than that, and definitely don’t leave it out if your kitchen is warm!
Q3. Can I make this cake ahead of time?
You can bake the sponge cake a day in advance and store it at room temperature in an airtight container. Then, just whip up the cream and spread it on just before you plan to serve it. It makes it a fantastic make-ahead option for a quick dessert!
Storing and Reheating Your Easy Vanilla Sponge Cake
Leftovers? Lucky you! Store your delicious cake in an airtight container at room temperature for up to 2-3 days. If you want to reheat a slice (though I usually just eat it cold!), pop it in the microwave for about 10-15 seconds on a low setting. Just be aware that reheating might make the cream a little softer, so it’s often best enjoyed as is!
Enjoying Your Easy Vanilla Sponge Cake with All-in-One Cream
Now for the best part – eating it! This lovely cake is perfect just as it is, with that fluffy cream on top. But if you want to fancy it up a bit, try serving it with a handful of fresh berries like raspberries or strawberries. A little extra dusting of icing sugar over the top always looks pretty too. It’s absolutely divine with a cup of tea or coffee, making any afternoon feel a little bit special.
Nutritional Estimate for Easy Vanilla Sponge Cake
Just a quick heads-up, these numbers are approximate and can wiggle around a bit depending on the exact brands you use and how generous you are with that cream! For one slice of this delightful cake, you’re looking at roughly 350 kcal. It contains about 20g of fat (12g saturated), 40g carbohydrates, and 5g of protein. The sugar content is around 30g, so it’s a lovely sweet treat!
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Geweldige Gemakkelijke Vanille Cake met Alles-in-1 Room
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious vanilla sponge cake recipe. The cake is light and airy, perfect for any occasion. It’s topped with an easy all-in-one cream that’s quick to prepare.
Ingredients
- 175g self-raising flour
- 175g caster sugar
- 175g butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- For the cream:
- 150ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8 inch) round cake tin.
- In a large bowl, add the flour, sugar, softened butter, eggs, and vanilla extract.
- Beat with an electric mixer for about 2-3 minutes until the mixture is smooth and well combined.
- Pour the batter evenly into the prepared cake tin.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, prepare the cream. In a separate bowl, whisk together the double cream, icing sugar, and vanilla extract until thick and creamy.
- Once the cake is completely cool, spread the cream evenly over the top.
Notes
- Ensure your butter is softened but not melted for the best cake texture.
- Do not overmix the batter once the flour is added.
- Cool the cake completely before adding the cream to prevent it from melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: easy vanilla sponge cake, all-in-one cream, simple cake, quick dessert, vanilla cake recipe