Hi everyone, today I made this moist and fluffy Vanilla Sponge Cake <br />This is one of my favorite recipes, it goes well with a filling. <br />I usually make it for my family or friends' birthdays, they love it. <br />This cake is not too sweet, and light and stays moist even if stored in the refrigerator for several days. <br />Hopefully, this recipe is useful for you! <br /><br />VANILLA SPONGE CAKE <br />Yield: One 7-inch (8 or 9 cm tall) Round Pan <br />* I used a 6-inch (10 cm tall) Round Pan in the video for a taller cake <br /><br />❄️ Ingredients <br />5 Egg Whites (165-175 g)~ room temperature <br />1 tsp Lemon Juice <br />200 g Caster Sugar <br />5 Egg Yolks (85-95 g)~ room temperature <br />140 g Cake Flour <br />3/4 teaspoon Double Acting Baking Powder <br />40 g Milk~ room temperature <br />25 g Vegetable Oil <br />1/2 tsp Vanilla Extract <br /><br />❄️ Baking temperature and time <br />Preheated 150°C fan/ 170°C/ gas mark 3 (bake 55 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes) <br /><br />Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar <br />#cakes
