Here’s a classic, light, and airy sponge cake recipe—perfect for layering, rolling, or serving with fresh fruit and cream.
🍰 Classic Sponge Cake
Servings: 8–10
Bake Time: 25–30 minutes
Oven Temp: 350°F (175°C)
🧂 Ingredients
- 4 large eggs, at room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour, sifted
- ¼ cup cornstarch (for extra lightness)
- ¼ tsp salt
- Optional: 2 tbsp melted butter (for richer flavor, brush on warm cake)
🔪 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or square cake pan with parchment paper.
2. Beat Eggs & Sugar
- In a large bowl, beat eggs and sugar with an electric mixer for 8–10 minutes until pale, thick, and fluffy.
- Mix in vanilla extract.
3. Fold in Dry Ingredients
- Sift together flour, cornstarch, and salt.
- Gently fold into the egg mixture in 3 additions using a spatula, being careful not to deflate the batter.
4. Bake
- Pour batter into prepared pan, smoothing the top.
- Bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then remove and cool completely on a wire rack.
5. Optional Finish
- Brush warm cake with melted butter for extra richness.
- Dust with powdered sugar or top with fresh fruit and whipped cream.
🌟 Tips
- Room temperature eggs give better volume.
- Folding gently keeps the cake airy.
- Flavor variations: add lemon zest, orange zest, or a splash of almond extract.
- Can be sliced horizontally for layered cakes or rolled into a Swiss roll.
I can also give you a super-moist sponge cake version, a classic Victoria sponge, or a gluten-free sponge cake.
Which one should I provide?
