Go Back
+ servings
vanilla sponge cake recipe
Print Recipe
0 from 0 votes

Vanilla Sponge Cake Recipe

A plain sponge cake recipe made using simple cake batter...
Prep Time30 mins
Cook Time40 mins
Course: Baking
Cuisine: American, Indian/International
Servings: 3
Calories: 698kcal
Author: yummy indian kitchen


  • 2 eggs
  • 1 cup powdered sugar
  • 1/2 cup oil
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour (maida)
  • 1 tsp baking powder
  • a pinch of salt
  • 1/3 cup milk


Pre heat the oven or vessel:

  • If using oven, then preheat the oven to 350 °F or 180 ° C and if making on gas top, add salt in the base of the vessel and preheat the vessel for 10 minutes.

Greasing the cake pan:

  • Take a cake pan of any shape, grease all around the pan with oil or butter.
  • Place a baking paper at the base of the greased pan.

Make the cake batter:

  • Take a mixing bowl, break two eggs and add into the bowl.
  • Whisk the eggs well.
  • Whisk for 5 minutes.
  • Add powdered sugar into the bowl, whisk the batter for 5 to 10 minutes until stiff peaks form.
  • Add oil and whisk well.
  • Add vanilla extract and mix well.
  • Take a sieve, add flour into the sieve, baking powder and a pinch of salt and sieve all the three ingredients into the bowl.
  • Mix and fold the batter without any lumps.
  • Gradually add milk little by little and mix the batter without any lumps.
  • The batter consistency should be slightly thick and not too thin.
  • Take the greased cake pan, pour the cake batter into the pan.
  • Pat the cake pan few times to remove any air bubbles from the batter.
  • Place the cake inside the oven if oven is used or if making cake without the oven then place the cake pan inside a preheated vessel and close the lid.
  • Bake the cake for 35 to 40 minutes in both cases that is oven or without oven or cook until the tooth pick comes out clean after inserting it.
  • Take the cake pan out carefully and allow it to cool down.
  • Loosen the edges of the pan and remove the cake by turning the pan upside down.
  • Serve hot during birthdays or during tea time.



  • Do not over cook the cake as the cake tends to burn at the bottom if over cooked.
  • Whether the cake is baked in oven or cook top, just remove the cake when the knife or tooth pick inserted comes out clean.


Calories: 698kcal | Carbohydrates: 74g | Protein: 9g | Fat: 41g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 196mg | Potassium: 121mg | Fiber: 1g | Sugar: 41g | Vitamin A: 202IU | Calcium: 132mg | Iron: 3mg
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!