# Vanilla Sponge Cakes

Learn how to make perfect vanilla sponge cakes every single time with these baking hacks.

- Total time: 35 min
- Category: Baked Goods
- Language: en

## Ingredients

- 196 grams Eggs
- 196 grams Cake butter
- 196 grams Granulated white sugar
- 4 teaspoons Vanilla syrup
- 196 grams Self-raising flour

## Instructions

1. Weigh your eggs and record the weight; this amount will be used for the other ingredients.
2. Add room-temperature cake butter to a mixing bowl, ensuring the quantity matches the weight of the eggs.
3. Add granulated white sugar to the butter, matching the egg weight, and mix them together until creamy and well-blended.
4. Add the eggs to the creamed butter and sugar.
5. Add four teaspoons of vanilla syrup (the same number as the eggs used) to the mixture and mix well.
6. Add self-raising flour, matching the egg weight, to the mixture.
7. Mix the batter on low speed, gradually increasing it for a few seconds, then stopping to avoid incorporating too much air.
8. Prepare the cake tins by cutting craft paper into circles for the bottom and greasing the sides with PME Release-a-Cake.
9. Evenly distribute the cake batter into the prepared tins, weighing each one to ensure consistent amounts.
10. Use a spatula to spread the mixture evenly to the edges and flatten the top of the batter in each tin.
11. Bake the cakes in the oven on gas mark 4, for 15 minutes on the middle shelf.
12. After 15 minutes, move the cakes to the top shelf for another 15 minutes.
13. Move the cakes back to the middle shelf for a final 5 minutes of baking.
14. Check if the cakes are cooked through by inserting a knife into the center; if it comes out clean, the cakes are ready.
15. Easily remove the cakes from their tins; the craft paper at the bottom should lift off cleanly.

## Equipment

- Kitchen scale
- Mixing bowl
- Mixer
- Spatula
- Mini cake tins
- Craft paper
- Scissors
- PME Release-a-Cake
- Oven

## Tips

- Weigh your eggs, and use that weight for the butter, sugar, and flour.
- Use cake butter, not unsalted butter or margarine, and ensure it's at room temperature.
- Use vanilla syrup instead of vanilla extract, as it's cheaper and works the same.
- When mixing, start on a low speed to avoid introducing too much air, which can cause the cake to sink.

## Source

- Original video: https://vm.tiktok.com/ZNdVgexcD/
- Recipe page: https://www.cliprecipe.com/recipe/d32b55fc-f4b4-4dd4-9c6c-0a53602190ba
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt