Vanilla Sponge Cake – a delicious recipe with cooking spray, flour, cornstarch, eggs, vanilla extract, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Spray a 6'' round cake pan. Line bottom with parchment paper. Spray parchment with cooking spray. Sift flour and cornstarch together into a small bowl, set aside.
2
Beat egg yolks, vanilla and 1/4 c sugar in the bowl with an electric mixer on high speed until pale and thickened, about 5 minutes.
3
Put egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form, Gradually add 2 tbsp sugar, Beat until stiff peaks form and looks glossy.
4
Fold egg white mixture into yolk mixture. Fold in flour mixture in 2 batches. Transfer batter to the prepared pan. Bake until cake tester comes out clean, about 35-40 minutes. Cool completely on wire rack.
208
kcal
Calories
5
g
Fat
34
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cooking spray, for pan, 1/4 cup all-purpose flour, 1/4 cup cornstarch, 2 large eggs, seperated, and more.
Yes, Vanilla Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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