INGREDENT
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup (60ml) milk, warm
- 1/4 cup (60g) unsalted butter, melted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5–7 minutes, until pale and fluffy.
- Add vanilla extract and mix gently.
- Sift the dry ingredients over the egg mixture in two batches, folding gently after each addition to avoid deflating the batter.
- Mix the warm milk with melted butter, then gently fold into the batter until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or with cream and fresh fruit.
I can also give you a super-soft bakery-style sponge version if you want a more airy texture.