#VanillaSponge

Soft, fluffy, and made without eggs 🤍 This vanilla sponge is light, moist, and perfect for layering or enjoying just as is✨ Recipe: 1.Yogurt- 200gm 2.Baking soda - 2gm 3.Powdered sugar - 120gm 4.Oil- 60ml 5. Vanilla: 5 gms 6. All purpose flour - 120gm 7. Baking powder- 2gm Procedure: 1. In a mixing bowl add yoghurt, sugar, vanilla essence, oil and baking soda. Mix well. 2. Sift in all purpose flour and baking powder into the yoghurt -oil mixture. 3. Mix this batter well (do not over mix) 4. Transfer this batter into a lined baking mould. 5. Bake at 180° c for 25-30 minutes or until a skewer comes out clean. Bake in a 5 or 6 inch tin Enjoy! Follow for more such recipes🫶🏻 . . . #viral #fyp #trending #vanillasponge #explore Vanilla Sponge cake, Desserts, Easy Recipes, Eggless

Happy Monday, everyone!🌸 
If you love coffee, you’re going to love this one. One of my all-time favorite cakes from the Netherlands is the classic Mokkataart (Dutch Mocha Cake)—and this version is packed with flavor, texture, and all the cozy café vibes. Traditionally made with either chocolate or vanilla sponge, my take uses a chocolate-flecked vanilla sponge—light, airy, and full of tiny grated chocolate bits for the best of both worlds. Each of the four layers is brushed with homemade espresso sugar syrup, filled with a dreamy espresso mascarpone frosting, and sprinkled with crushed praline for a little crunch.
 Let it rest overnight to let the flavors come together, then finish it off with a smooth layer of Espresso French Buttercream—it’s just like the ones I remember from Dutch bakeries. If you’re a coffee lover, this one is for you.☕️

The full recipe is in the Cake category of my baking app, Love, Manuela.📲 
 If you don’t have the app yet, tap the link in my bio to explore, or simply search Love Manuela on the App Store or Google Play.
 Have a great day, everyone!☀️
 #mochakake #mokkataart #buttercream #espressobuttercream #spongecake

Stop wrapping your chocolate cake in plastic — do this instead. This is my go-to chocolate sponge cake. It’s soft, lovely, and has such a deep chocolate flavor. Now, one question I got just yesterday was: “Why do you grease the pan for your vanilla sponge, but not for your chocolate sponge?” And honestly — I think chocolate sponge just behaves a little differently, don’t you? So here’s what I do: I bake it in one tall pan, and as soon as it comes out of the oven — no delay — I flip the whole pan upside down onto a piece of parchment paper with just a little sugar sprinkled underneath. And then… I leave it. I don’t take it out right away. Here’s the magic: The sugar gently absorbs the steam coming off the cake as it cools. It doesn’t make it wet or sticky — it just helps the cake stay super soft and moist. If you took it out of the pan right away, it would actually end up drier. That’s also why I don’t grease the sides of the pan — I want the cake to cling to the sides while it’s upside down, so it doesn’t fall out while it cools. Once it’s completely cool, I run an offset spatula around the edges and release it. I know some people like to wrap warm cakes in plastic wrap — and that might work for butter cakes — but sponge cakes like this? They behave very differently. Wrapping them while warm just makes them gummy. So if you want a chocolate sponge cake that’s soft, moist, and full of flavor — try this trick. Just flip the pan, don’t take it out, let it cool completely, and you’ll see the difference.

Ive got a soft spot for simple desserts. The vanilla sponge on this Boston cream pie is pretty special. It’s soft and moist. Inside it’s got a creamy layer of pastry cream and then it’s topped with my glossy one chocolate sauce. Comment ‘cake’ and I’ll DM you the link to the recipe! FULL RECIPE https://thescranline.com/boston-cream-pie-cake/

Strawberry Fraisier Cake Decoration 😍🥰 . This was probably the last strawberry dish I made for this season! And it was sooo much worth it! I made it for a friend’s birthday, and this is her favourite cake! 🥰 I make this with vanilla sponge, diplomat cream, strawberry syrup and strawberries!! I’ll try to share the recipe for this in the next season ❤️🥰 #strawberries #strawberry #cake #reel #reels #cakes #parthbajaj

Our Easter nest cupcakes are in store at @crumbsanddoilies all weekend (including Monday). Check out @nikkicoyne & @danepemberton showing you guys how we decorate them! Vanilla sponge filled with raspberry jam, topped with silky vanilla buttercream, cocoa splats and a chocolate nest FULL of mini eggs! We’re open till 6pm, see ya there! #crumbsanddoilies #cupcakejemma

How to cut vanilla sponge for 4 kg #cake #virel #video #love #india

This the cake I made for my birthday 💛 It has layers of vanilla sponge, a lemon soak, lemon curd, berry compote and a white chocolate mousse! I’ve decorated the cake with fresh blueberries, lemon slices and mint leaves 🥰 I taught this cake two years back for my birthday cakes workshop, and soo many of you have made the same one for your birthday too! 😍 You could still DM me if you want to learn how to bake this ♥️ #instagramreels #cake #cakes #birthdaycake #birthdaycakes #trending #trendingreels #recipe #recipes #baking #cakesofinstagram #lemon #blueberry #blueberrycake

Episode 22 of #SweetSummerTreats ☀, a series where I bring to you the easiest dessert recipes to make your summer unforgettable😎 A perfect way to satisfy your cravings, this Mango Mousse Cake is just what you need for a stunning and delicious dessert time 💁🏻‍♂️🥰 🥭3/4 cup whipping cream 🥭1/2 cup mango puree 🥭1/3 cup fresh cream, warm 🥭1 cup (175g) white chocolate, chopped 🥭8 inch vanilla cake 🥭1/3 cup mango milkshake, for soaking 🥭Mango jelly 🥭Mango slices, for garnish 🥭Mint leaves, for garnish Method 1. Add whipping cream in a bowl and whip using an electric mixer till stiff peaks. 2. To make the white chocolate ganache, start by heating fresh cream in a saucepan set over medium heat. Once it comes to a slight simmer, immediately take it off the heat and pour over 1 cup of chopped white chocolate.Mix till its smooth and lump free. Let it come to room temperature. 3. Now, add the mango puree and cooled white chocolate ganache to the whipped cream and whisk well until everything is nicely incorporated. 4. ⁠Take an 8-inch springform pan and lay vanilla sponge carefully at the bottom. 5. Pour mango milkshake evenly all over the sponge and let the sponge soak it. 6. Now, take the mousse filling and spread it evenly over the sponge layer. Tap the pan a few times to get rid of any air bubbles. Refrigerate for 4-6 hours or overnight. 7. ⁠Meanwhile, make mango jelly as instructed on the packet and set it in a 5-inch cake ring or round mould with is smaller in size from the springform pan. 8. ⁠Once the jelly and mousse is set, carefully place the jelly on top of the mousse cake and garnish with thin slices of mango and mint leaves all around. bake with shivesh, shivesh bhatia, mango mousse cake, mango mousee, mousse, mango desserts, mango season, summer desserts, summer season, june, yummy

LEMON BLUEBERRY POKE CAKE 😍 A vanilla sponge, filled with homemade lemon blueberry jam, topped with lemon cream cheese icing 🤤 If you’ve never heard of a ‘poke cake’ before it basically refers to poking holes in the cake so the filling seeps in, giving this super moist and flavoursome cake 🙌 and it’s so so delicious!! Full recipe on @fitwafflekitchen 🥰 Happy Sunday everybody! #fitwaffle #fitwafflekitchen

Safe to say I won’t be making any number cakes anytime soon 😂 What I thought would be an easyyyy cake, as it always does for me, turned out to be an an absolute roller coaster. I mean you saw those sponges…golden brown and raw?! 🥲 Anyways, lessons were learned. Not my neatest decorating but when the ‘6’ is about 2 foot high it gets difficult. Vanilla sponge filled with raspberry compote and vanilla cremeux then finished with macarons (the two that survived), meringue kisses, fruit and white chocolate sticks!

Stop wrapping your chocolate cake in plastic — do this instead. This is my go-to chocolate sponge cake. It’s soft, lovely, and has such a deep chocolate flavor. Now, one question I got just yesterday was: “Why do you grease the pan for your vanilla sponge, but not for your chocolate sponge?” And honestly — I think chocolate sponge just behaves a little differently, don’t you? So here’s what I do: I bake it in one tall pan, and as soon as it comes out of the oven — no delay — I flip the whole pan upside down onto a piece of parchment paper with just a little sugar sprinkled underneath. And then… I leave it. I don’t take it out right away. Here’s the magic: The sugar gently absorbs the steam coming off the cake as it cools. It doesn’t make it wet or sticky — it just helps the cake stay super soft and moist. If you took it out of the pan right away, it would actually end up drier. That’s also why I don’t grease the sides of the pan — I want the cake to cling to the sides while it’s upside down, so it doesn’t fall out while it cools. Once it’s completely cool, I run an offset spatula around the edges and release it. I know some people like to wrap warm cakes in plastic wrap — and that might work for butter cakes — but sponge cakes like this? They behave very differently. Wrapping them while warm just makes them gummy. So if you want a chocolate sponge cake that’s soft, moist, and full of flavor — try this trick. Just flip the pan, don’t take it out, let it cool completely, and you’ll see the difference.