INGREDIENTS
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs (room temperature)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) milk (room temperature)
- 1/4 cup (60ml) vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 170°C (340°F). Line a round 8-inch cake pan with parchment paper (do not grease the sides).
- Sift together flour, baking powder, and salt in a bowl. Set aside.
- In a large mixing bowl, beat eggs using a hand or stand mixer on high speed for about 5–7 minutes, until thick, pale, and fluffy.
- Gradually add sugar, one tablespoon at a time, while continuing to beat. Add vanilla extract.
- In a small bowl, combine milk and oil. Microwave for 20 seconds to warm slightly.
- Gently fold the dry ingredients into the egg mixture in batches using a spatula. Do not deflate the batter.
- Slowly add warm milk/oil mixture, folding gently until just combined.
- Pour the batter into the prepared pan and tap the pan on the counter to release air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your light, fluffy sponge cake! Perfect with fruit, cream, or just on its own.
Would you like a chocolate version too?