Here’s a classic Sponge Cake recipe 🍰 — light, airy, and perfect for layering or enjoying on its own.
🌟 Classic Sponge Cake
Ingredients (8–9 inch round pan)
- 4 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk, warmed
- 2 tbsp (30 g) unsalted butter, melted
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and flour an 8- or 9-inch round cake pan, or line with parchment paper.
- Beat eggs and sugar
- In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until pale, thick, and fluffy.
- Fold in dry ingredients
- Sift flour and baking powder.
- Gently fold flour into the egg mixture in batches, using a spatula, to keep the batter airy.
- Add milk, butter, and vanilla
- Mix warm milk and melted butter together.
- Fold into the batter gently, then add vanilla.
- Bake
- Pour batter into prepared pan.
- Bake 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
💡 Tips
- Airy texture: Beat eggs and sugar until very pale and fluffy; don’t overmix when folding in flour.
- Pan prep: Lining with parchment ensures easy removal.
- Layering: Slice cooled sponge horizontally for layered cakes with cream or jam.
- Flavor variations: Add lemon or orange zest to the batter for a citrus twist.
🌟 Variations
- Chocolate Sponge Cake: Replace 2–3 tbsp of flour with cocoa powder.
- Vanilla Layer Cake: Use this sponge for frosting and layering with buttercream.
- Fruit Sponge: Fold in fresh berries gently before baking.
- Coffee Sponge: Add 1–2 tsp instant coffee dissolved in milk for a subtle coffee flavor.
I can also give you a super-moist, restaurant-style sponge cake recipe that’s ultra-light, perfect for trifles, layered cakes, or rolled cakes.
Do you want me to do that?
