INGREDENT
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 cup (60ml) milk (warm)
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
👩🍳 Instructions
- Preheat Oven to 350°F (175°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
- Separate the Eggs: Place egg whites in one bowl and yolks in another.
- Beat Egg Whites: Using a hand or stand mixer, whip the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar (1/2 cup) and beat until stiff peaks form.
- Beat Egg Yolks: In another bowl, beat the yolks with the remaining 1/2 cup sugar until pale and thick. Add in the vanilla extract, warm milk, and oil. Mix well.
- Combine Dry Ingredients: Sift flour and baking powder together. Gradually add this to the egg yolk mixture. Mix until just combined.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter in batches. Use a spatula to avoid deflating the batter.
- Bake: Pour the batter into the prepared pan. Tap the pan lightly to release air bubbles. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let it cool in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
Tip: This sponge cake is perfect for layering with whipped cream, fruit, or any frosting of your choice!
Want a chocolate version too?