Vanilla Sponge Cake with Whipped Cream and Berries

Ingredients

For the Sponge Cake:

• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60ml) whole milk, warm
• ¼ cup (60ml) vegetable oil

For the Whipped Cream:

• 1½ cups (360ml) heavy whipping cream, cold
• ¼ cup (30g) powdered sugar (adjust to taste)
• 1 tsp vanilla extract

For Topping:

• 1 cup fresh strawberries, sliced
• ½ cup blueberries
• ½ cup raspberries
• Optional: mint leaves, powdered sugar for dusting

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients:
   In a small bowl, sift together the flour, baking powder, and salt. Set aside.
3. Beat Eggs and Sugar:
   In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 5–7 minutes, until thick and pale.
4. Add Vanilla, Milk & Oil:
   Gently mix in the vanilla extract. In a separate bowl, combine the warm milk and oil. Slowly add it to the egg mixture while folding gently.
5. Fold in Dry Ingredients:
   Gradually fold the dry ingredients into the wet mixture in batches. Be gentle to keep the batter airy.
6. Bake:
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make Whipped Cream:
   In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Assemble:
   Once the cake is completely cooled, spread the whipped cream evenly over the top. Decorate with fresh berries.
10. Serve:
    Garnish with mint leaves and a dusting of powdered sugar if desired. Slice and enjoy!

Let me know if you want a layered version or a gluten-free twist!