Here’s a classic and fluffy Sponge Cake recipe — light, airy, and perfect as a base for layered desserts, trifles, or just served with fruit and whipped cream.
🍰 Classic Sponge Cake
Ingredients:
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4 large eggs, at room temperature
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¾ cup (150 g) granulated sugar
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1 cup (120 g) all-purpose flour, sifted
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1 teaspoon vanilla extract
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¼ teaspoon salt
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Optional: 2 tablespoons milk or melted butter (for extra moisture)
🧁 Instructions:
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Preheat oven to 350°F (175°C).
Grease and line an 8-inch round or square cake pan with parchment paper. -
Beat the Eggs & Sugar:
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In a large mixing bowl, beat the eggs and sugar with a hand or stand mixer on high speed for 6–8 minutes, until pale, thick, and tripled in volume. This is key for a fluffy sponge.
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Add Vanilla & Optional Liquid:
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Gently mix in vanilla (and milk or melted butter, if using).
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Fold in Flour:
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Sift flour and salt together.
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Gently fold into the egg mixture in 2–3 additions using a spatula or whisk, taking care not to deflate the batter.
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Bake:
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Pour the batter into the prepared pan.
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Bake for 25–30 minutes, or until the top springs back and a toothpick comes out clean.
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Cool:
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Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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🍓 Serving Ideas:
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Dust with powdered sugar and serve with berries
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Slice and fill with jam and whipped cream for a Victoria sponge
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Use as layers for a birthday or celebration cake
Would you like a genoise sponge, gluten-free version, or one with lemon or chocolate flavor?