Here’s a light, fluffy Sponge Cake recipe—simple, classic, and perfect on its own or with fruit and cream 🍰
🍰 Classic Sponge Cake
Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven
- 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment.
- Beat Eggs & Sugar
- In a large bowl, beat eggs and sugar on high speed 5–7 minutes until thick, pale, and tripled in volume.
- Add Vanilla
- Gently mix in vanilla.
- Fold Dry Ingredients
- Sift flour, baking powder, and salt together.
- Gently fold into egg mixture in batches using a spatula (do not stir).
- Bake
- Pour batter into pan and smooth top.
- Bake 25–30 minutes, until golden and springs back when touched.
- Cool
- Let cool 10 minutes, then turn out onto a rack to cool completely.
Tips for Perfect Sponge Cake
- Eggs must be room temperature for maximum volume.
- Fold gently to keep the batter airy.
- Do not open the oven during baking.
- Best served the same day, or lightly brushed with syrup to keep moist.
Serving Ideas
- Layer with whipped cream and fresh fruit
- Dust with powdered sugar
- Use as a base for strawberry shortcake or trifle
If you want, I can also share a vanilla milk sponge, chocolate sponge, or eggless sponge cake 😊
