Ah, a classic sponge cake—light, airy, and perfect for layering or enjoying on its own! Here’s a straightforward recipe:
Ingredients
- 4 large eggs
- 1 cup (200 g) sugar
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk (optional, for extra moistness)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) cake pan.
- Beat eggs and sugar: In a large bowl, whisk eggs and sugar on high speed until thick, pale, and fluffy (about 5–7 minutes).
- Add vanilla and milk: Gently fold in vanilla extract and milk.
- Sift dry ingredients: Flour, baking powder, and salt. Gradually fold into the egg mixture using a spatula, careful not to deflate the batter.
- Bake: Pour batter into prepared pan and bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro tip: For extra lightness, you can separate the eggs, beat the whites to stiff peaks, and fold them in at the end.
If you want, I can also give a super soft sponge cake version that’s perfect for layering with cream or jam, almost like a bakery-style sponge.
Do you want me to do that?
