This classic vanilla sponge cake is a timeless treat—light, fluffy, and delicately sweet, with a golden crust and a soft, airy interior. What sets this version apart is the addition of milk powder, which enriches the flavor and adds a subtle creaminess to the crumb. It’s the kind of cake that feels both nostalgic and versatile: perfect for tea time, layered with fruit and cream for celebrations, or simply enjoyed plain with a glass of milk.
The recipe uses simple pantry staples—eggs, flour, sugar, butter, and milk—but the technique ensures a tender, well-risen sponge. The eggs are the backbone of the structure, while the butter adds richness and the milk powder deepens the flavor. Whether you’re baking for guests or just indulging in a quiet afternoon moment, this sponge cake delivers comfort and elegance in every slice.
INGREDIENTS:
- 1 cup (120g) all-purpose flour
- ¼ cup (30g) milk powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
INSTRUCTIONS:
Step 1: Preheat and Prepare Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper. This ensures easy release and even baking.
Step 2: Sift the Dry Ingredients In a bowl, sift together the flour, milk powder, baking powder, and salt. Sifting aerates the mixture and helps create a lighter sponge.
Step 3: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy—about 3–5 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise.
Step 4: Add Eggs One at a Time Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed. Stir in the vanilla extract.
Step 5: Alternate Dry Ingredients and Milk Add the sifted dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined—do not overmix, as this can deflate the batter.
Step 6: Bake the Cake Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 7: Cool and Serve Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as is, or dust with powdered sugar for a simple finish.
Serving Suggestions & Variations:
- Top with whipped cream and fresh fruit for a light dessert.
- Layer with jam and buttercream for a classic tea cake.
- Add lemon or orange zest to the batter for a citrus twist.
- Replace vanilla with almond or rose essence for regional flair.