🌼 Classic Sponge Cake Recipe
Ingredients
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4 large eggs (room temperature)
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¾ cup (150 g) granulated sugar
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1 cup (125 g) all-purpose flour (sifted)
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1 tsp baking powder
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¼ cup (60 ml) warm milk or water
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1 tsp vanilla extract
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A pinch of salt
Instructions
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Preheat & Prep
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Preheat your oven to 350°F (175°C).
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Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides — this helps the cake rise evenly.
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Beat Eggs & Sugar
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In a large mixing bowl, whisk eggs and sugar together using an electric mixer on high speed for about 6–8 minutes, until the mixture is pale, thick, and tripled in volume.
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Add Vanilla & Milk
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Gently whisk in the vanilla extract and warm milk (or water).
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Fold in Dry Ingredients
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Sift together flour, baking powder, and salt.
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Gradually fold the dry ingredients into the egg mixture using a spatula — do this gently to keep the air bubbles intact.
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Bake
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Pour the batter into the prepared pan.
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Bake for 25–30 minutes, or until the cake is golden and springs back when lightly touched in the center.
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Cool
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Let the cake cool in the pan for 5 minutes, then run a knife around the edges and turn it out onto a wire rack. Peel off the parchment paper and cool completely.
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Tips for a Perfect Sponge Cake
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Use room temperature eggs — they whip up with more volume.
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Don’t overmix once you add the flour; it’ll deflate the batter.
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You can replace part of the flour with cornstarch (e.g., ¾ cup flour + ¼ cup cornstarch) for a softer crumb.
Would you like me to give you a flavored version (like lemon, chocolate, or coffee sponge)?
