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Chef Martin’s Vanilla Sponge Cake

Serves: 2 - 8" layers or 24 cupcakes

The milk / butter mixture should be hot (about 150°f) when adding to the liaison A stand mixer is not necessary however it is the best at achieving the ribbon stage with the balloon whip attachment, a hand beater can be used but be aware it may take almost 20 minutes to reach ribbon stage. Recipe For Crema Ligera Pastelera.

Grease pans with pan grease Preheat oven to 350°f


Eggs Large 4 (200g)

Granulated Sugar 1 ¾ cup (350g)

Whole Milk 1 cup (237ml)

Unsalted Butter 1 Stick (8 Tablespoons) (112g)

Vanilla Extract 1 Tablespoon (15ml)

All Purpose Flour 1 cup (125g)

Cake Flour 1 cup (120g)

Baking Powder 2 teaspoons (10g)

Salt ½ teaspoons (3g)


In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f.

On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume

The eggs will take about 5 - 7 minutes to reach the ribbon stage.

In th

e meantime, combine the milk and butter in a microwave safe bowl or on the stove top and melt to just under a boil. Add the vanilla extract

By this time the eggs should be ready, fold in the sifted dry ingredients

Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously

Add the "liaison" back into the remaining batter in the mixer bowl.

Pour batter between the two prepared pans.

Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE

(Cupcakes may take 20-25 minutes)


For those wanting to make a marble cake divide the entire batter in half and add ½ cup of cocoa powder to one half, then swirl the batters together in each pan before baking Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake.

Chef Martin Lopez

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