Ingredients
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 cup milk (warm)
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Beat eggs & sugar – In a large bowl, beat eggs and sugar together with an electric mixer for about 5–7 minutes until pale, thick, and fluffy.
- Add vanilla – Mix in the vanilla extract.
- Sift dry ingredients – In another bowl, sift flour, baking powder, and salt together.
- Fold in dry mixture – Gently fold the dry mixture into the egg batter using a spatula. Do not overmix.
- Prepare milk-butter mixture – Mix warm milk with melted butter. Slowly drizzle it into the batter while folding gently until just combined.
- Bake – Pour the batter into the prepared cake pan. Bake for 25–30 minutes or until a toothpick inserted in 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 before slicing.
✨Tip: For an extra fluffy texture, make sure the eggs are at room temperature and beat them well until tripled in volume.
Would you like me to also give you a frosting idea to pair with this sponge cake (like whipped cream or buttercream), or just keep it plain?