Description
A soft, fluffy, and moist sponge cake made with pantry staples—perfect on its own or dressed up with cream, fruit, or layers. This classic cake is light, not too sweet, and incredibly versatile for any occasion.
Ingredients
- 4 large eggs (at room temperature)
- 200g (1 cup) granulated sugar
- 120g (1 cup) all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 60ml (1/4 cup) whole milk, warmed
- 60g (1/4 cup) unsalted butter, melted
Instructions
- Preheat oven to 175°C (350°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- In a large bowl, beat the eggs on high speed for 5–7 minutes until light and fluffy.
- Gradually add sugar while beating, until the mixture is thick and pale.
- In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture without deflating the batter.
- Combine warm milk, melted butter, and vanilla extract. Drizzle into the batter and fold until just combined.
- Pour batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add citrus zest for a refreshing twist.
- Swap vanilla with almond extract for a richer flavor.
- Use as a base for Victoria sponge by slicing and filling with jam and cream.
- Dust with powdered sugar or cocoa for a simple finish.
- For chocolate version, replace 2 tbsp of flour with cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Universal
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
