This fluffy sponge cake is light, airy, and perfect for any occasion. It’s a versatile dessert base that pairs beautifully with whipped cream, fresh fruits, or your favorite frosting.
Ingredients:
- 4 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Separate the eggs. Place the egg yolks in one bowl and the whites in another.
- Beat the egg yolks. Add 1/2 cup of sugar to the yolks and whisk until pale and thick. Stir in the milk, oil, and vanilla extract.
- Sift the dry ingredients. Combine the flour, baking powder, and salt, then fold them gently into the yolk mixture.
- Whip the egg whites. Using a clean bowl and beaters, whip the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Incorporate the whites. Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your fluffy sponge cake plain or with your favorite toppings!