If you’re looking for a seriously delicious vanilla sponge cake, this is my go-to—the one I always come back to! It’s light, tender, fluffy, and wonderfully plush—a sponge with the perfect balance of airiness and softness. Honestly, it’s so good you could eat it just as it is, no filling needed.
And let me tell you—the feedback on this recipe has been amazing. So many of my app users have tried it and absolutely love it, which makes me so happy.
So, what makes this vanilla sponge cake special? A little bit of technique! It starts with whipping the egg whites with sugar, then adding the yolks right at the end—just one second per yolk. That little trick gives the cake its beautifully airy, delicate structure.
But the real secret? A mix of all-purpose flour and potato starch. The potato starch is a total game-changer—it adds structure without any gluten and creates that incredibly plush, almost cloud-like crumb.
And here’s the final magic touch: warm cream stirred in at the very end. It adds a hint of richness, helps dissolve any lingering bits of flour, and gives the batter a great head start in the oven for an even, gorgeous rise.
If you’re looking for the perfect vanilla sponge cake to fill, layer, or simply enjoy on its own, I really hope you give this one a try.
Thousands of app users swear by it—and I think you’re gonna love it too!
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