Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp vanilla extract
- ¼ cup (60ml) milk (warm)
- 2 tbsp (30g) unsalted butter (melted and slightly cooled)
- ½ tsp baking powder
- Pinch of salt
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper. - Beat Eggs & Sugar:
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5–7 minutes, until the mixture becomes pale, thick, and triples in volume. - Add Vanilla:
Gently mix in the vanilla extract. - Sift & Fold:
In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to retain air in the batter. - Incorporate Milk & Butter:
Mix warm milk and melted butter together. Add a few spoonfuls of the batter to this milk mixture to temper it, then gently fold it all back into the main batter. - Bake:
Pour the batter into the prepared cake pan. Tap gently to release air bubbles. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tip:
This sponge cake is perfect as a base for layered cakes, trifles, or simply dusted with powdered sugar and served with tea!
Would you like a chocolate or fruit-flavored version too?