The classic sponge cake is a light and airy dessert, perfect for any occasion. With its delicate texture and versatility, it can be enjoyed on its own, layered with cream, or paired with your favorite fruits and fillings. This timeless recipe delivers a moist and fluffy cake that’s sure to impress.
Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup (60ml) milk (optional, for extra moisture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line with parchment paper.
- Prepare the Batter:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the whisk is lifted.
- Add vanilla extract and gently fold it in.
- Incorporate the Dry Ingredients:
- Gradually fold the sifted flour mixture into the egg mixture. Use a spatula and be gentle to avoid deflating the batter.
- If using, gently fold in the milk for extra moisture.
- Bake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or layer with whipped cream and fresh fruit.
Enjoy this classic sponge cake with a cup of tea or as the base for a special dessert!