Vanilla Sponge Cake



All day long I was craving for something sweet, my consciousness was fighting to keep me away from baking but my salvation came from my baby boy who kindly ask me for some desert… Yes!

So, what do you have in mind? I want Cherry cake… he said.

Well, that must be a sign and again my consciousness have lost another battle…

So enough about me and my thoughts, I had to come up with a quick cake, because my little guy when he asks for something the next word is: “Now!”.

So I was thinking about a Vanilla Sponge Cake, very quick and easy to make and I decided to use some sour cherries and blueberries to make it more appealing.

I know this recipe from my Grandmother, she used to sprinkle it with frozen sour cherries and blueberries. So I said to do the same and I can tell you that it came out delicious and my son and I have pleased our taste with the sweet and sour aroma of this Vanilla Sponge Cake.

Using the same ingredients I cooked a thin cake batter for my fruit cake and I baked also a simple vanilla cake that I have used for some Cake Pops, but that in a new post, soon…

Grandma’s Cake recipe for now:

Vanilla Sponge Cake

By March 5, 2015

Prep Time : 15 minutes. Cook Time : 30 minutes



Preheat the oven at 350 degrees F (175 degrees C)

In a bowl put water over the sugar and mix well.

Separate the 9 eggs, beat egg whites until a foam forms and gently add sugar-water mixture little by little.

When whites are well beaten and sugar is dissolved, add the egg yolks one by one, lemon zest and juice, add oil, tablespoon by tablespoon, mixing gently, and finally the flour mixed with baking powder, stirring with a spatula until flour is well incorporated and the composition well aerated.

If you mix too much or very fast the batter, then the cake becomes more compact and is not well aerated.

I put almost three quarters of the composition in a 16”x10” rectangular tray about (40x25 cm) and I sprinkled frozen sour cherries and blueberries and the remaining composition I baked in a rectangular loaf pan and the simple sponge cake I used for my cake pops.

Bake in the oven for about 30 minutes.

This cake is very versatile, can be used as the basis for celebration cakes and can be filled with different creams. You can add two tablespoons of cocoa and you’ll obtain a very nice cocoa cake.

My grandmother used to divide the mixture, half for vanilla cake and in the other half used to add two tablespoons of cocoa and a handful of chopped walnuts. The result- a delicious marbled cake.

So, go ahead have fun in your kitchen with your kids and bake this Vanilla Sponge Cake!


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