Bakery style sponge cake/ Sponge cake is a light, airy, spongy and delicious tea time cake. This easy vanilla sponge cake can be easily prepared at home with handful ingredients. Just tastes awesome like bakery ones.

This cake recipe is one of my top favorites. This cake recipe involves no baking powder or baking soda; still keeping the texture light fluffy and spongy. You got that right! In this recipe beaten eggs acts as rising agent; giving the cake airy, fluffy and light texture.

This simple cake can be used as base for many other layered cakes; Birthday’s, Easter, Halloween, Wedding or any other special Occasions.

I had only 2 eggs at home, when I planned to make the cake hence the size of the cake is small. You could double the quantity for a larger cake.

I had earlier posted recipes of Sponge cake earlier in the blog like this Wheat sponge cake and Butter cake.

This cake stays good for 4 to 5 days at room temperature in Air tight container.

bakery style sponge cake, sponge cake, cake, Indian style cake

The ingredients needed for a basic sponge:

All purpose flour – This flour works best for a lighter texture. It could be replaced with wheat flour too for a healthy version.

Eggs – Beating egg whites and Egg yolks separately gives the cake airy, fluffy, volume and light texture.

Powder Sugar – Powder sugar works best for this sponge cake recipe

Oil – Any non flavored oil works best to keep the cake moist. Skip butter if you want exact bakery taste cake.

Milk – Whole milk works best.

So let’s get to the making!!

Other recipes that might interest you:

Bakery style sponge cake, Easy sponge cake

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: SnacksCuisine: Indian, Other world cuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Bakery style sponge cake/ Sponge cake is a light, airy, spongy and delicious tea time cake. This bakery style sponge cake can be easily prepared at home with handful ingredients. Just tastes awesome like bakery ones.

Ingredients to make sponge cake

1/2 cup, All purpose flour
2 nos., Eggs
1/2 cup, Powder sugar
a dash Salt
1 tablespoon, Oil
3 tablespoon, Milk
1/2 teaspoon, Vanilla syrup

Directions to make Bakery style sponge cake

Preheat oven at 350F/ 180 C. In a bowl break 2 eggs, separating yolks in one bowl and transfer the whites to other bowl.
Now beat the egg whites using hand blender, adding ½ cup powder sugar gradually, until you see peaks like the one shown in picture. This should take about 5 minutes in a hand blender in medium speed.
Now to the yolks add remaining ¼ cup powder sugar gradually and beat well with whisk/ hand blender until combined. When egg yolks turn pale yellow add oil, vanilla syrup and milk. Now to this mixture add sieved maid/ all purpose flour and pinch of salt. Mix well until combined.
Finally add the whisked egg whites to the flour mixture, incorporate it using fold method. Do not mix it vigorously as the air bubbles / fluffiness will be lost.
Grease a square baking tray with little butter. Now pour the batter onto the greased tray and place it in the preheated oven and bake it for 35 minutes. Every oven is different so if it is not baked in 35 minutes bake it for some more time. When the cake looks done with brown sides insert a toothpick in the center of the cake, if it comes out clean the cake is done, if it has some batter then bake for some more time. When done take the cake out of the oven. Invert the baking tray and take the cake out. Place the cake on a cooling rack for it cool down. When cooled cut into slices and serve.

Notes

* 1 cup = 235 ml

How to make Bakery style sponge cake with step by step images

Preheat oven at 350F/ 180 C. In a bowl break 2 eggs, separating yolks in one bowl and transfer the whites to other bowl. Now beat the egg whites using hand blender, adding ½ cup powder sugar gradually, until you see peaks like the one shown in picture. This should take about 5 minutes in a hand blender in medium speed.
Now to the yolks add remaining ¼ cup powder sugar gradually and beat well with whisk/ hand blender until combined. When egg yolks turn pale yellow add oil, dash of salt, vanilla syrup and milk. Now to this mixture add sieved maid/ all purpose flour and pinch of salt. Mix well until combined.
Finally add the whisked egg whites to the flour mixture, incorporate it using fold method. Do not mix it vigorously as the air bubbles / fluffiness will be lost.
Grease a square baking tray with little butter. Pour the batter onto the greased tray and place it in the preheated oven. Bake it for 35 minutes. (Every oven is different so if it is not baked in 35 minutes bake it for some more time. When the cake looks done with brown sides insert a toothpick in the center of the cake, if it comes out clean the cake is done, if it has some batter then bake for some more time.) When done take the cake out of the oven. Invert the baking tray and take the cake out. Place the cake on a cooling rack for it cool down. When cooled cut into slices and serve.