Description
This Homemade Sponge Cake is light, airy, and beautifully soft with a delicate crumb. Made from simple pantry ingredients, it’s a versatile base perfect for layered cakes, trifles, or enjoying on its own.
Ingredients
- 4 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) whole milk, warm
- 1/4 cup (60 ml) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Beat eggs and sugar on high speed for 6–8 minutes until pale, thick, and tripled in volume.
- Whisk together flour, baking powder, and salt.
- Gently fold dry ingredients into egg mixture in three additions, being careful not to deflate the batter.
- Mix warm milk, melted butter, and vanilla in a small bowl.
- Stir a few spoonfuls of batter into the milk mixture to lighten it, then gently fold back into the main batter.
- Pour into prepared pan and tap gently to release air bubbles.
- Bake 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Properly whipping eggs and sugar is key for a light texture.
- Avoid overmixing after adding flour.
- Store at room temperature up to 2 days.
- Freeze wrapped tightly for up to 2 months.
- Do not open oven door early to prevent collapse.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
