Here’s a classic sponge cake—light, fluffy, and perfect on its own or with fruit and cream 🍰
Classic Sponge Cake
Ingredients (8-inch round cake)
- 4 large eggs, room temperature
- 1 cup (200 g) sugar
- 1 cup (120 g) all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Preheat & prepare
- Preheat oven to 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 together for 5–7 minutes until very pale, thick, and fluffy.
- This step is key—the air makes the cake rise.
- Add flavor
- Gently mix in vanilla extract.
- Fold in dry ingredients
- Sift flour and salt over the egg mixture.
- Fold gently with a spatula until just combined (do not overmix).
- Bake
- Pour batter into pan and smooth the top.
- Bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool
- Let cool 10 minutes, then turn out onto a rack to cool completely.
Serving Ideas
- Dust with powdered sugar
- Fill with jam and whipped (Chantilly) cream
- Top with fresh berries or fruit syrup
- Use as a base for layered cakes
Tips
- Don’t open the oven early—it can cause the cake to collapse.
- For extra moisture, brush layers lightly with simple syrup.
If you want, I can also give you:
- 🇭🇺 Hungarian sponge cake (piskóta)
- 🍫 Chocolate sponge cake
- 🍓 Victoria sponge style
Just tell me!
