Fluffy Vanilla Sponge Cake

OUSSA


 

For the Cake:

  • 4 large eggs, room temperature

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour, sifted

  • 1 tsp baking powder

  • ¼ tsp salt

(Optional: Zest of 1 lemon for a citrus twist!)

For Stabilizing (Optional):

  • 1 tbsp cornstarch (helps prevent collapse)

For Serving:

  • Whipped cream & fresh berries

  • Powdered sugar dusting

Step-by-Step Instructions

1. Prep & Preheat

  1. Preheat oven to 350°F (175°C).

  2. Line an 8-inch round pan with parchment paper (do not grease the sides).

2. Whip Eggs & Sugar

  1. In a stand mixer, beat eggs and sugar on high speed for 8–10 minutes until pale, thick, and tripled in volume.

  2. Add vanilla and mix briefly.

3. Fold in Dry Ingredients

  1. Sift flour, baking powder, salt (and cornstarch, if using) over the egg mixture.

  2. Gently fold with a spatula until just combined (don’t deflate the batter!).

4. Bake to Perfection

  1. Pour batter into the pan and smooth the top.

  2. Bake for 25–30 minutes until golden and springy to touch.

  3. Cool upside down (prevents sinking!).

5. Serve & Decorate!

  • Slice horizontally for layered cakes.

  • Top with whipped cream, fruit, or a simple glaze.

Serving Suggestions & Twists

🍓 Strawberry shortcake – Layer with fresh berries & cream.
☕ Coffee pairing – Serve with espresso or tea.
🍫 Chocolate version – Replace 2 tbsp flour with cocoa powder.
🍋 Lemon drizzle – Soak with lemon syrup after baking.

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