Ingredients
- 4 large eggs (room temperature)
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 cup (60 ml) milk (warm)
- 1/4 cup (60 ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Oven & Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- Whip Eggs & Sugar
- In a large mixing bowl, beat the eggs with an electric mixer for 5–7 minutes until pale, thick, and fluffy.
- Gradually add sugar while beating until fully dissolved.
- Mix Dry Ingredients
- In a separate bowl, sift together flour, baking powder, and salt.
- Combine Wet & Dry
- Gently fold the dry ingredients into the whipped egg mixture in small batches using a spatula.
- Mix milk, oil, and vanilla in a cup. Slowly drizzle this into the batter, folding gently to keep the air inside.
- Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired.
If you’d like, I can also give you a special tip so your sponge cake turns extra tall and airy, just like bakery-style ones.