A moist sponge cake is the crown jewel of homemade baking. Soft, fluffy, and delicately sweet, it forms the foundation for countless desserts, from layered birthday cakes to simple tea-time treats. What makes this recipe truly unique is its balance between lightness and richness—perfect for pairing with fruits, creams, or even enjoyed plain. Unlike dense cakes, this moist sponge cake maintains a cloud-like texture that stays tender for days, making it a reliable choice for any occasion. With just a few pantry staples and some careful mixing, you can create a show-stopping cake that tastes as though it came straight from a bakery.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon baking powder
- ½ cup unsalted butter, melted and cooled
- ½ cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk eggs and sugar with an electric mixer until pale, fluffy, and tripled in volume. This step is crucial for achieving a light sponge.
- In a separate bowl, sift flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in small batches to avoid deflating the batter.
- Combine melted butter, milk, and vanilla extract. Slowly drizzle into the batter, folding gently until fully incorporated.
- Pour the mixture into the prepared pan, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or decorating.
Servings
This recipe makes 8 servings.
Nutritional Info (per serving, approx.)
Calories: 230
Protein: 5 g
Carbohydrates: 28 g
Fat: 11 g
Sugar: 18 g
Fiber: 0.5 g
Notes
Use room-temperature eggs and milk for the best texture. Sifting the dry ingredients ensures there are no lumps and helps the cake rise evenly. Avoid overmixing once the dry ingredients are added to prevent a dense sponge.
Tips
For extra flavor, add a teaspoon of lemon zest or almond extract. If you prefer a lighter sponge, replace half the butter with vegetable oil. To keep the cake moist for days, wrap it tightly in plastic wrap once cooled. A simple dusting of powdered sugar or a layer of whipped cream makes it more elegant without overpowering the sponge’s flavor.
Health Benefits
While sponge cake is a treat, it does provide small amounts of protein from eggs and calcium from milk. Using butter in moderation gives a natural source of healthy fats, and homemade cakes allow you to control the sugar content compared to store-bought options. By pairing slices with fresh fruit like strawberries or blueberries, you add fiber and vitamins, turning this indulgence into a more balanced dessert.
Q & A
Q: How do I prevent my sponge cake from sinking?
A: Make sure not to open the oven door too early and beat the eggs properly for maximum volume.
Q: Can I make this sponge cake without butter?
A: Yes, you can replace butter with the same amount of vegetable oil for a lighter texture.
Q: How can I store sponge cake?
A: Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Q: Can I freeze this sponge cake?
A: Absolutely, just wrap individual slices in cling film and freeze for up to two months.
Q: Why is my sponge cake dry?
A: Overbaking or adding too much flour can cause dryness, so measure carefully and keep an eye on the baking time.