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PERFECT VANILLA SPONGE CAKE | Bakery Style | Soft & Fluffy | 1 Kg Cake Base


Looking for a perfect bakery-style vanilla sponge cake that is soft, fluffy, and tall?
This foolproof vanilla sponge recipe gives you a 600 g sponge, ideal for making a 1 kg birthday or celebration cake 🎉

✔ Super soft & moist
✔ Strong enough for frosting & layering
✔ Bakery-perfect texture every time

Whether you’re a home baker or professional, this recipe will never fail you!


❤️eggless VANILLA cake recipe ❤️
   • Bakery-Style Eggless Vanilla Sponge Cake r...  

🧈 Ingredients (Gram + Cup Measurements)

Ingredient

1️⃣All-purpose flour (Maida) 150 g (1¼ cup),
 
2️⃣Sugar 150 g (¾ cup),
 
3️⃣Eggs 6 (300g),
 
4️⃣Sunflower oil 60 ml (¼ cup),
 
5️⃣Baking powder 1 tsp 

6️⃣Vanilla extract 1 tbsp,
 
7️⃣Vinegar ½ tsp(or lemon juice ) 

8️⃣Salt a pinch


👩‍🍳 Instructions (Step-by-Step)

Preheat oven to 170°C (OTG mode: top & bottom heat with fan).

In a bowl mix:

1️⃣Maida
2️⃣Baking powder
3️⃣Salt
Keep aside.

In a large mixing bowl, add:

4️⃣Eggs
5️⃣Sugar
6️⃣Vinegar
Beat on high speed for 4–5 minutes until thick, pale, and fluffy.

Add 7️⃣vanilla extract & 8️⃣oil, beat on low speed for 1 minute.

Add dry ingredients in batches.
Gently fold using a spatula until smooth and lump-free.

Pour batter into a greased 8-inch round cake tin.

Tap the pan 2 times to release air bubbles.

Bake at 170°C for 40 minutes.

Cool completely before slicing.

Slice into 3 even layers – perfect for a 1 kg cake 🎂


⭐ Tips 

✔ Use room-temperature eggs
✔ Do not over-fold after adding flour
✔ Always preheat oven properly
✔ Cool fully before slicing or frosting
✔ Sponge weight after baking: ~600 g


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❤️Eggless vanilla sponge cake:❤️    • Eggless vanilla sponge cake  




❤️❤️❤️❤️❤️🧁🧁🧁🧁❤️❤️❤️❤️❤️
PERFECT CHOCOLATE SPONGE CAKE | Bakery Style | Soft & Fluffy | 1 Kg Cake Base

🧈 Ingredients (Gram + Cup)
1️⃣ All-purpose flour (Maida) – 120 g (1 cup)
2️⃣ Cocoa powder – 30 g (¼ cup)
3️⃣ Sugar – 150 g (¾ cup)
4️⃣ Eggs – 6 (300 g)
5️⃣ Sunflower oil – 60 ml (¼ cup)
6️⃣ Baking powder – 1 tsp
7️⃣ Vanilla extract – 1 tbsp
8️⃣ Vinegar / lemon juice – ½ tsp
9️⃣ Salt – 1 pinch


👩‍🍳 Short Instructions
• Preheat oven to 170°C
• Sieve maida + cocoa powder + baking powder + salt
• Beat eggs + sugar + vinegar on high speed 4–5 min till thick & fluffy
• Add vanilla + oil, mix on low speed
• Fold in dry ingredients gently
• Pour into 8-inch greased tin, tap twice
• Bake 170°C for 40 minutes
• Cool completely, slice into 3 layers

✔ Sponge weight: ~600 g
✔ Perfect for 1 kg chocolate cake


⭐ Tips
• Use good quality cocoa powder
• Do not over-fold
• Cool fully before frosting


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