Introduction
A homemade sponge cake is the essence of elegant simplicity. Light, airy, and delicately sweet, it relies on perfectly beaten eggs rather than heavy fats for its rise. This classic cake is ideal on its own or paired with cream, fruit, or a dusting of powdered sugar.
Ingredients
4 large eggs (room temperature)
1 cup granulated white sugar
1 cup all-purpose flour, sifted
1 teaspoon baking powder
¼ cup whole milk, lukewarm
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
A pinch of salt
Instructions
Preheat the oven to 350°F (175°C)
Grease a round cake pan and line the bottom with parchment paper
Beat eggs and sugar on high speed for 5–8 minutes until pale and thick
Sift flour, baking powder, and salt together
Gently fold dry ingredients into the egg mixture
Mix vanilla, melted butter, and milk together
Carefully fold liquids into the batter until just combined
Pour batter into the prepared pan
Bake for 25–30 minutes until a toothpick comes out clean
How to Make
Focus on whipping the eggs properly to create structure
Beat until the mixture reaches the ribbon stage
Always fold ingredients gently to preserve air
Avoid stirring or overmixing
Bake immediately after mixing for best rise
Cool slightly before removing from the pan
Variations
Add lemon zest for a fresh citrus sponge
Replace part of the flour with cocoa powder for chocolate sponge
Slice and fill with jam and whipped cream for a Victoria sponge
Brush layers with syrup for extra moisture
Add almond extract for subtle nutty flavor
Tips
Use room-temperature eggs and milk
Sift dry ingredients to keep the batter light
Do not open the oven during early baking
Cool in the pan for 10 minutes before unmolding
Store wrapped to prevent drying out
Conclusion
Mastering the perfect sponge cake is a cornerstone of baking. With its cloud-like crumb and golden finish, this timeless recipe serves as the foundation for countless desserts and never goes out of style
