Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C) and preheat it. Grease and flour a 9-inch round cake pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat Egg Yolks: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form.
- Fold in Egg Whites: Gently fold the egg whites into the batter in three additions, being careful not to deflate the egg whites.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Once cool, frost with your favorite frosting.
Tips:
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal results.
- Don’t Overmix: Overmixing can lead to a tough cake. Mix just until combined.
- Gentle Folding: Fold in the egg whites gently to avoid deflating them.
- Don’t Overbake: A toothpick test is the best way to determine doneness.
Enjoy your homemade sponge cake!