6-Inch Vanilla Sponge Cake
A light and fluffy sponge cake made with vegetable oil and milk, perfect for decorating or enjoying on its own.
Story
This classic 6-inch sponge cake relies on whipped eggs for its airy texture. By mixing oil and milk separately, the batter stays emulsified and moist without the heaviness of butter. It's an excellent base for fruit toppings or whipped cream.
Ingredients
Eggs
3 large (room temperature)
Vegetable Oil
35g
Milk
35g
Granulated Sugar
70g
Cake Flour
70g
White Vinegar
a few drops
Instructions
1
Mix Wet Ingredients
Start by weighing all ingredients. In a small bowl, whisk together the vegetable oil and milk until they are fully combined and smooth.
2
Whip the Eggs
Crack the three eggs into a clean, grease-free bowl. Add the white vinegar and beat on low speed until bubbles form. Pour in all the sugar at once.
3
Achieve Ribbon Stage
Increase the mixer speed to high and continue beating until the egg mixture is pale, thick, and leaves a visible trail when the beaters are lifted.
4
Combine Batter
Sift the cake flour over the egg foam. Gently fold the flour in using a spatula, then pour in the oil-milk mixture and fold until just incorporated. Be careful not to deflate the batter.
5
Bake
Pour the batter into a greased 6-inch cake pan. Tap the pan gently to release large air bubbles. Bake in a preheated oven at 170°C (338°F) for about 35-40 minutes, or until a toothpick inserted comes out clean.
