Here’s a classic, light, and airy Sponge Cake recipe—perfect for birthdays, tea time, or layered desserts:
Classic Sponge Cake
Servings: 8–10
Ingredients:
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup (60 ml) milk
- 1/4 cup (60 g) unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- A pinch of salt
Instructions:
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line with parchment paper.
2. Prepare Butter-Milk Mixture
- Warm milk slightly and melt butter.
- Mix melted butter into the milk and set aside.
3. Beat Eggs & Sugar
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5–7 minutes until thick, pale, and fluffy.
4. Fold in Dry Ingredients
- Sift flour, baking powder, and salt together.
- Gently fold the dry ingredients into the egg mixture in batches, keeping as much air as possible.
5. Add Butter-Milk
- Slowly fold in the butter-milk mixture until fully combined.
6. Bake
- Pour batter into prepared pan.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
7. Cool & Serve
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.
- Dust with powdered sugar, or layer with whipped cream and fruits for a classic dessert.
Tips for a Fluffy Sponge Cake
- Room temperature eggs whip better, creating more volume.
- Fold gently—do not overmix, or you’ll lose the airy texture.
- Optional flavor variations: lemon zest, orange zest, or cocoa powder for a chocolate sponge.
If you want, I can give a “2-Layer Whipped Cream and Strawberry Sponge Cake” recipe that turns this sponge into a beautiful, bakery-style dessert.
Do you want me to share that?
