Wasfetna

Vanilla Cake

A soft sponge cake scented with vanilla, dusted with powdered sugar and topped with fresh berries — simple, elegant, and ready for any occasion.

Vegetarian

Vanilla Cake
Cooking time
1 hr 10 min
Hands-on time
35 min
Free time
35 min
Difficulty
Easy
Calories
430
Contains
Gluten, Dairy, Eggs

Vanilla cake is every baker's starting point: a cotton-soft crumb that melts in the mouth, with the aroma of vanilla filling the kitchen while you wait by the oven. It needs no occasion — an afternoon cup of tea is reason enough.

Before you start

  • Before you beginTake the eggs and milk out of the refrigerator 20 minutes ahead, then preheat the oven and prepare the pan before whisking.
  • Cake textureGood beating at the start and gentle mixing after adding the flour are the secret to a tall, soft cake.

Ingredients

8people

Amounts follow the number of people

For the cake

For garnish

A 22cm round pan makes one thick single-layer cake.

Shopping list

Equipment

  • 22 cm round cake tin — The size sets the height and the baking time; a wider tin gives a dry cake.
  • Electric or hand mixer — Eggs and sugar are beaten until pale and doubled — that is all the lift this cake gets.
  • Sieve — Flour and baking powder are sifted together to prevent lumps.
  • Cooling rack — The cake rests in the tin ten minutes, then turns out onto it.

Method

  1. Preheat the oven to 180 degrees Celsius, then grease a 22cm round pan and dust it lightly with flour.

    10 min
    You’ll know it’s ready when

    The oven is hot and the pan is greased and ready.

    Tip: Line the base with baking paper if available so the cake releases easily.

  2. Beat the eggs with the sugar until the color lightens and the volume increases.

    5 min
    You’ll know it’s ready when

    The mixture is pale, airy, and fluffy.

    Tip: Beat for 3 to 4 minutes — this airiness is the secret to the soft crumb.

  3. Add the oil and vanilla, then alternate adding the milk with the sifted flour, baking powder, and salt.

    5 min
    You’ll know it’s ready when

    The batter is smooth and even with no lumps.

    Tip: Start and finish with the flour, and fold gently so you do not lose the air from the beating step.

  4. Pour the batter into the pan and bake it in the center of the oven.

    35 minYou can walk away
    You’ll know it’s ready when

    A toothpick comes out clean and the top is golden.

    Tip: Do not open the oven before 25 minutes have passed so the cake does not sink.

  5. Let the cake rest in the pan for 10 minutes, then turn it onto a rack until it cools slightly. Dust with powdered sugar and decorate with berries.

    15 min
    You’ll know it’s ready when

    The cake is firm and slightly warm or cooled, and the top is decorated and ready to serve.

    Tip: Do not dust the sugar while the cake is very hot, or it will melt on the surface.

What this teaches

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