🍰 Classic Sponge Cake
Ingredients (for one 8-inch round or square cake)
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4 large eggs, room temperature
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3/4 cup (150g) granulated sugar
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1 tsp vanilla extract
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1 cup (120g) all-purpose flour, sifted
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1/2 tsp baking powder (optional for a bit of lift)
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1/4 tsp salt
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2 tbsp (30g) unsalted butter, melted and cooled (optional for a richer flavor)
🔪 Instructions
1. Preheat & Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease and line the bottom of an 8-inch round cake pan with parchment paper (do not grease the sides — it helps the cake rise).
2. Beat Eggs and Sugar
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In a large bowl, use a hand or stand mixer to beat eggs and sugar on high speed for 6–8 minutes, until thick, pale, and tripled in volume.
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Add vanilla and beat briefly to combine.
3. Fold in Dry Ingredients
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Sift flour, salt, and baking powder over the egg mixture. Gently fold in with a spatula in batches, being careful not to deflate the batter.
4. Add Butter (Optional)
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If using melted butter, pour it down the side of the bowl and fold in very gently just until combined.
5. Bake
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Pour the batter into the pan and smooth the top.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
6. Cool
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Let cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.
🌟 Tips:
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For a lighter sponge, omit the butter and baking powder.
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Use cake flour instead of all-purpose for a finer texture.
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Great for making layered cakes, jelly rolls, or tiramisu bases.
Would you like a genoise, Victoria sponge, or gluten-free version too?