An easy sponge cake recipe is what you need sometimes. Something that you can quickly whip and mix, and be ready for you to enjoy with your cup of coffee or tea.
It started with a simple vanilla cupcake recipe
About six years ago I stumbled upon a simple vanilla cupcake recipe which I desperately needed to make for my friend’s job farewell cupcakes. I searched on the net and I found this vanilla cupcake recipe by Natasha’s Kitchen that is very easy to make.
Since then, I’ve made hundreds of vanilla cupcakes using the same recipe for so many occasions for family and friends. And every time I made them, everyone loved them. The cupcakes are so delightfully light and fluffy. Delicious.
As for me, I love making the cupcakes because even after I simplified the method to my own lazy style 😄, the cupcakes always turned out perfect every single time. When I said lazy method, I literally mean lazily mix both dry with wet ingredients using a hand-held mixer or blender. Whizz it for a minute, then that’s it. Your cupcake batter is ready for baking.
A versatile sponge cake recipe that is good for vegans and dairy intolerance too
After using this cupcake recipe so many times without fail, I was intrigued to play about and tweak the recipe. Mainly because I was curious if I can use the recipe for normal cake tins with the same quality of lightness and fluffiness.
I was blown by the result.
Because the cake turned out light and spongy BUT with a not-too-heavy richness at the same time. It was just perfect for a cake. Moreover, I was ecstatic because I managed to use my lazy method YET the result was an amazing cake. Yaaayyyy
Ever since I’ve also tried to vary the flavor of the cake using the same basic recipe. I’ve made vanilla yogurt cake, chocolate cake, marble cake, Dutch spiced cake, lemon cake, and Apple toffee cake. I’ve also tried the recipe using vegan options and non-dairy ingredients for my niece who has dairy-intolerance. She said the cake is the best. Happy 😄.
Here is the basic recipe, and I will explain how to vary and tweak the flavor in the notes below.
Thank you for reading the post. I hope you’re now thinking to try the recipe. When you did, can you leave in the comments below about what you think of the cake? Or perhaps you make some tweaks that you want to share with others?
Feel free to share the post and pin it in your Pinterest too. And before you go, don’t forget to check my other recipes that you may like as well.
- Chocolate mousse pudding with Aquafaba and no gelatin.
- Agar-agar milk pudding with condensed milk and raspberry.
- Chocolate mousse with two ingredients and no eggs.
- Mung bean dessert – Indonesian Bubur Kacang Hijau.
- Coconut Date Cookies: deliciously scrumptious.
- Snow White Butter Cookies: Indonesian Kue Putri Salju.
Thank you and all the best.