Simple & Elegant Vanilla Sponge Cake You’ll Bake Again and Again

Soft, airy, and delicately sweet, this vanilla sponge cake is the perfect foundation for any dessert occasion. Whether you’re layering it with fruit and whipped cream or enjoying it on its own with a cup of tea, this lightened-up version delivers classic flavor with a balanced nutritional profile. It’s a guilt-free indulgence you’ll want to bake again and again.

Why You’ll Love This Recipe

Light and Airy Texture: Achieved with whipped egg whites for a naturally fluffy crumb.
Simple Ingredients: Pantry staples that come together quickly.
Lower in Calories: Made with smart ingredient choices for a balanced treat.
Versatile: Enjoy as-is or dress it up with fruit, yogurt, or a dusting of powdered sugar.

Ingredients

• 3 large eggs, separated
• 1/2 cup granulated sugar substitute (like erythritol or monk fruit blend)
• 1 tsp vanilla extract
• 1/4 cup unsweetened applesauce
• 1/2 cup all-purpose flour (or whole wheat pastry flour for added fiber)
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Line an 8-inch round or square cake pan with parchment paper and lightly spray with nonstick cooking spray.

Whip the Egg Whites

• In a clean mixing bowl, beat egg whites until soft peaks form.
• Set aside while preparing the rest of the batter.

Mix the Batter

• In a separate bowl, whisk together egg yolks, sugar substitute, vanilla extract, and applesauce.
• In another bowl, sift together flour, baking powder, and salt.
• Add the dry ingredients to the wet mixture and stir until smooth.

Fold in the Egg Whites

• Gently fold whipped egg whites into the batter in three parts, being careful not to deflate the mixture.
• Mix just until no white streaks remain.

Bake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 22–25 minutes or until the cake springs back when touched and a toothpick comes out clean.

Cool and Serve

• Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Serve plain or topped with a light dusting of powdered sugar or fresh berries.

Nutritional Information (Per Serving, Approximate)

Calories: 115 | Carbs: 14g | Fat: 3g | Protein: 5g | Fiber: 1g | Sugar: 2g

Tips for Success

• Whip Egg Whites Separately: This gives the cake its lift and sponge-like texture.
• Don’t Overmix: Gently folding ensures the batter stays airy and light.
• Pan Choice Matters: Use a light-colored metal or glass pan to avoid over-browning.
• Flavor Boost: Add a touch of lemon or almond extract for a twist on the classic vanilla flavor.

Why This Recipe Works

• Naturally Fluffy: Whipped egg whites give it volume without needing much fat.
• Lower in Sugar: Using a sugar substitute and applesauce keeps it sweet but smart.
• Everyday Friendly: Simple, quick, and delicious enough for everyday enjoyment or special occasions.
• Great Base Recipe: Easily pairs with fruits, light creams, or even a drizzle of honey.

This vanilla sponge cake is a must-have in your healthy baking repertoire. It’s tender, light, and subtly sweet with just the right balance of texture and flavor. Whether served solo or dressed up for a special event, this recipe makes it easy to enjoy dessert with confidence and joy.