Here’s a simple, foolproof guide to making a soft and fluffy sponge cake:
🍰 Sponge Cake Basics
Ingredients (for 8 servings)
- 4 large eggs
- 1 cup (200 g) sugar
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/4 cup (60 ml) milk
- 1 tsp vanilla extract
- Pinch of salt
Steps
- Preheat the oven
- 350°F (175°C) and grease or line a 9-inch (23 cm) round cake pan.
- Separate eggs (optional for extra fluff)
- Beat egg whites until stiff peaks form.
- Beat yolks with sugar and vanilla until creamy.
- Mix dry ingredients
- Sift flour, baking powder, and salt.
- Combine batter
- Gently fold the flour into the yolk mixture.
- Add milk slowly.
- Fold in beaten egg whites carefully to keep air in the batter.
- Bake
- Pour batter into the pan.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool and serve
- Let it cool slightly in the pan, then transfer to a wire rack.
- Dust with powdered sugar, or frost with cream or chocolate.
💡 Tips for a Fluffy Sponge Cake
- Don’t overmix once you add flour—this keeps it airy.
- Room temperature eggs beat better and hold air more effectively.
- You can add zest, cocoa, or almond extract for extra flavor.
If you want, I can make a “super soft sponge cake” version with step-by-step photos or variations like chocolate, vanilla, or fruit sponge.
Do you want me to do that?
