My Vanilla Sponge Cake Recipe - Cakes by Lynz (2024)

60 Responses

Hi, can I just ask you, do you use medium or large eggs? Thanks
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1. Hi Natalie, The eggs that I used were medium eggs. Lynz
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2. Hi I am writting do you have this recipe in cups measurements?
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  1. Hi Liza, Unfortunately I only have it in grams and ounces. I’m so sorry.
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Hi lynz
Love your videos can I ask how long you mix your ingredients for in your mixer
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1. Hi can someone please answer my question that I posted on the 10 June thank you
  Would love to try this cake but unsure of the timings ???
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2. Hi Kim, Thank you for your message. When I am making my cakes I mix the ingredients until they are all combined and then stop, so usually no more than around 30 – 45 seconds depending on your mixer and the speed. I really hope this helps. Lynz
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  1. Thank you so much for getting back to me
    And if you don’t mind how would I convert this recipe into 2 x 8” cakes plz
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    1. I’d also love to know the conversion in 8″ cake tins. Thanks
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    2. Not sure if this helps you,but I needed 8″ recipe so I did 18oz of everything and 6 eggs and this I decided into 2 8″x 3″ round pans it gives you cake right to top of pan thus getting 4 1″ slices ,if your batter is to thick you can add a little milk or butter milk I’ve made it with and without not much difference to end result hope this info helps and I hope Lyndsey you don’t mind me commenting on your lovely recipe x
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      1. Sarah Jane this is fantastic. Thank you so much for sharing x x
      2. Thank you so much for putting up your comment very grateful going to go give it a try xx
I made this cake today with the buttercream and my family say it’s The Best I’ve ever made and I bake daily!!
ThanKyou Lynz..it’s Perfect x
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1. Thats amazing. I am so glad your family liked it x
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Hi. Would you use this recipe for a dome cake? Or would you change anything? Making my first one and I’m a little worried!
Thank you x
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1. Hi Emma, I use this recipe how it is for dome cakes, I just change the quantities depending on the size of the dome tin.
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Hi there, when you say ‘normal oven’ what do you mean? Just the bottom element or top and bottom elements? Can’t wait to try this recipe!!
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1. Hi Megan, I meant just a conventional oven without any fan or steam elements if these might be something your oven has. I have a fan oven but I can switch the settings to a conventional oven so it doesn’t allow the fan to work. I hope this helps and makes it a little clearer.
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  1. Hi my oven is a fan oven which I’m unable to turn off what temperature can I bake it at x
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  2. This is what I’ve done
    But both top heat and bottom heat on
    Might try with just one on if this Burns
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Can Margarine be used as substitute for Butter
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1. Hi Adeyemi, Yes in the sponge cake it works fine as a substitute. I find Stork or something similar which is specifically for baking works best as some margarines can make the mixture a little runny. Also it’s fine for sponge cakes, but if you were making buttercream to go on your cake you would need to use real butter. I hope this helps.
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Hi I followed recipe as you said and mine have not risen like yours . My batter was also very thick ! When split into the two tins there was hardly any batter .. what am I doing wrong
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1. Hi ! I have the same thing as you when i tried this recipe.. i added some milk until i felt the batter was not too thick.. it works good on mine ! And if you’re using the all-purpose flour rather than self raising flour.. you need to add around 2 1/2 tsp baking powder and 1 tsp salt.. to make the cake risen. Good luck!
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hi, do you have a link for the cake tins you used please? 🙂 x
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Could you please tell me how long you would cook in a fan assisted oven. I baking your cake as we speak and it seems to be browning very quickly
I’m just worrying if it’s gonna burn
I’ve turned off my fan in the oven hoping to get it the same but somehow I think it’s going to burn help
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1. Hi Rae, In my experience fan ovens tend to cook the outside of cakes alot quicker than the inside which is why it looks like it might burn. If you can turn the fan option off then that is what I always do, but if not just reduce the heat and cook it for longer. How did you get on?
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Hey Lynz,
Thank you so much for this recipe, I can’t wait to give it a go! All your cakes look wonderful and so perfect.
We have a new build with what u believe to be just a fan oven, have you got any advice if we don’t have a convection oven, as I know this us the preference, sounds crazy but I didn’t know they were since ovens where you could turn it off.
Thank you so much
Sian
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1. Hi Sian, I am so glad you like the recipe and want to give it a go, this definitely is my go to cake recipe. With a fan oven I find it tends to bake the outside of the cake alot quicker than the inside, so I would suggest reducing the temperature and baking it for a little longer. All ovens are different so when it looks like its baked just check it with a skewer through the middle to check it comes out clean and the inside is baked all the way through. I hope this helps and I really hope you enjoy the cake.
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I tried this recipe and it is lovely!! I wanted to ask can you put all the batter in one tin as opposed to 2? If so would you have to change the temperature or the cooking time?
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1. Hi Bina, I am so glad you like the recipe, this is probably the recipe I use most often. You could definitely bake it in one tin, but I would reduce the temperature slightly and cook it for longer.
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Hi
Could you please tell me if i can use all purpose flour as a substitute of self raising flour.
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1. Hi Aleena,
  Yes you can use all purpose flour but you will need to add baking powder to the plain flour as it doesn’t have the raising agent. You need to add 2 tsp’s of baking powder to each 150g/6oz of plain flour.
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Hi Lynsey,
Do you pre heat your oven! If so, how long for?
Kind regards
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1. Hi Allie, Yes I always pre-heat my oven until it has reached the temperature I need. If you’re oven doesn’t tell you when it has reached temperature you could use an oven thermometer to check before putting in your cakes.
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Hi Linsey,
I’m going to give this recipe a go for my son’s birthday… What’s the height of the 6′ cake tin used please?
Thanks,
Luana
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1. Hi Luana, The tins I use for my 6 inch cakes are 2.5 inches in height.
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Hey
I need some help my partner needs dairy free butter cream can you recommend a good one for me please
Thank you x
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In the recipe said 12oz/340gr/3 cups of flour but 12oz is not 3 cups, 12oz is 1 1/2 cup can you explain please
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1. Hi Carmen, In the UK we don’t use cups to measure out our recipes. I used a conversion calculator, so I am so sorry if this was wrong. Thank you for correcting me.
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Brilliant recipe. Just what I need to do a Liverpool FC cake for my husbands 40th birthday.
How long do you leave to cook on rack before putting in fridge please?
Any quick tips for a red drip to go on top?
Many thanks.x
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1. Hi Sonia, I am so glad you like the recipe. I always leave the cake to completely cool on the rack before I wrap it in cling film and pop it into the fridge until I’m ready to put the cake together. In terms of creating red, I always use the sugarflair extra red as you don’t need as much red to create a vibrant colour.
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Hi, is this batter suffiicent for the 4 layer pink shades cake you made? Or should I count all ingredients x2?
Thank you
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1. Hi Sofia, Yes this is the exact same recipe I used. I just split the recipe into 4 tins instead of 2, so each layer was a little thinner.
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Hi, is this batter suffiicent for the 4 layer pink shades cake you made? Or should I count all ingredients x2?
Thank you
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1. Hi Sofia, Yes this is the exact same recipe I used. I just split the recipe into 4 tins instead of 2, so each layer was a little thinner.
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Hi really want to try this recipe but I wanted to use 3 x 6 inch tins rather than 2.
Do I have to amend the recipe and if so, what is the quantity? Thank you!! X
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Hi Lynz, I wanted to make this but wanted to use 3 6inch tins rather than 2
What would the quantities be for this?
Thank you!! X
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1. Hi Tina, If you would like the cake to be the same height as mine you can use exactly the same recipe, but just divide it by your 3 tins rather than 2 like I did in the video. If you wanted it to be a taller cake so it ended up as a 6 layer cake instead of 4 if you make half the recipe again, so 1.5 of my original recipe and split that between the 3 tins. I really hope that makes sense.
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Is the temperature in Celsius or Fahrenheit?
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1. Hi, It’s in Celsius
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
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1. I’m so glad your family loved the recipe. I hope your friends like it too.
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Hiya,
I followed this recipe to the letter and watched the video etc but my cakes were overdone outside but raw on the inside. Not sure where on what I’ve done wrong. Can you give me any tips on where I’m going wrong?
Thanks.
Leigh-Ann
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1. Hi Leigh-Ann, I’m sorry to hear the cake didn’t work out. From the sounds of it I am wondering if you are possibly using a fan oven setting rather than a normal oven setting. When baking cakes in a fan oven they can bake the outside a lot quicker than the inside, so the cake looks done and forms a crusty shell on the outside, but the cake remains raw on the inside. If this is the case do you have a normal oven setting without the fan option? This will help your cake bake more evenly. If not if you deduce the temperature, the cake will need longer to bake but this will stop the outside baking as quickly. I really hope this helps.
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Hi Lynz, hope you well. Thank you for the vanilla cake recipe. I’ve tried to make it 3 times and everytime my cakes rises and sinks in the oven, please help me figure out where I am going wrong.
I am prehating the oven for at least 30 minutes before putting the cakes in, I have bought a kitchen scale to measure the ingredients properly as I thought perhaps thats where I was getting the measurements wrong but still the same result. Please give me any advise you have to help me! I so badly want to nail this recipe. Thank you xxx
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1. Hi Simone, Sorry to hear that your cakes are sinking. There are a few things that could be causing this. Firstly are you using self raising flour? If you are and it is still happening the cakes may just need a few more minutes in the oven, different ovens can be a little different, so some may need slightly more or slightly less time. Have you checked the center of the cake with a co*cktail stick to check it is completely baked in the center. Sometimes if the center is a little under baked this can cause the cakes to sink when they are removed from the oven.
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Hi
I made this cake using gluten free self raising flour, adding ½tsp xanthan gum and 1tsp baking powder. It turned out perfect. Not dry or crumbly like some recipes.
Thank you Lynsey
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1. Hi Sue, That’s amazing to know that it turned out really well with gluten free self raising flour. Thank you so much for sharing your experience with how it went and also details on what you used. I will definitely have to give that a go. Thank you
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My Vanilla Sponge Cake Recipe - Cakes by Lynz (2024)

FAQs

What is the secret to a good sponge cake? ›

Tips for moist and fluffy sponge cake

Make sure that the butter you use is not too cold. ...
You want your cake to be pale yellow and fluffy. ...
Cover your tin in baking paper, butter up the sides, top off with butter on the baking paper and bake up wonders, cook. ...
Bake your prepared batter immediately when it is ready.

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What is the difference between sponge cake and vanilla cake? ›

There are however some features which may distinguish them. The first is that there is usually more milk and fewer eggs in a vanilla cake than there is in a Victoria sponge. On the whole this makes them a bit denser in texture but also a bit more moist.

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What to avoid when making sponge cake? ›

THE SPONGE CAKE FLATTENS

You didn't use enough dry ingredients (flour/ cocoa/ sugar). ...
Poor quality dry ingredients. ...
You mixed everything on high speed. ...
You opened the oven in the process of baking.
You got it out of the oven too soon.
You used a spoon or a mixer to combine the wet and dry ingredients. ...
The dough isn't baked.

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Why is my sponge cake not light and fluffy? ›

Make sure that all of the ingredients are at room temperature. If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.

Is sponge cake better with oil or butter? ›

The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils. Let your butter come to room temperature if baking a sponge, keep it as cool as possible in the refrigerator if making pastry or scones.

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What keeps sponge cake moist? ›

You can create moist, bakery-quality cakes like this at home using these 7 simple steps.

Use Buttermilk Instead of Milk. ...
Add Vegetable Oil. ...
Use Instant Clearjel or Instant Pudding Mix. ...
Use the Right Recipe. ...
Don't Overbake. ...
Bake in Sheet Pans Instead of individual Cake Pans. ...
Use a Simple Syrup or Glaze.

Apr 23, 2021

Keep Reading ›

What is the American equivalent of a sponge cake? ›

Sponge cake comes in many forms, with angel food cake being the most well-known in America. Basically, a sponge is a cake made very light by whipping the egg and carefully folding in the flour mixture.

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Is cake flour better for sponge cake? ›

On the other hand, cake flour only contains 6-8% protein. It has a lighter and more velvety texture, and also is a little bit lighter in color. The lower protein count creates a more tender and delicate final product. This is ideal when you are making cakes and cupcakes to get that light and fluffy texture.

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Should you beat eggs before adding to cake mix? ›

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter. The finished cake may be slightly shorter than expected, but its flavor and tenderness shouldn't be affected.” For egg-leavened cakes, the eggs are crucial.

What oven setting is best for sponge cake? ›

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix.

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Should eggs be at room temperature for sponge cake? ›

Room temperature, please.

To assist beating, bring your eggs to room temperature at least 30 mins before starting your cake. You can speed this up by cracking your eggs into a clean, glass bowl, which will allow warmer air to circulate around them.

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What is the secret to light fluffy sponge cake? ›

Whipping the eggs is a very important part of the process, so don't skimp on the time! You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge.

How to make sponge cake rise more? ›

So with that in mind, here are our tips:

Add a leavening agent to the flour. ...
Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed. ...
Be careful with the cake batter. ...
Check your oven is at the correct temperature.

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What causes a sponge cake to be heavy? ›

Another possible reason is if the cake was over-baked. This generally causes a sponge to become dry but this can then lead to it being dense and heavy. If you baked it for the recommended time it may mean that your oven is running hot and that the baking time needs to be shortened slightly next time you make it.

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What are the qualities of a good sponge cake? ›

Give it some air

The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.

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