Description
This light and fluffy Sponge Cake Recipe is soft, airy, and perfectly moist with a delicate vanilla flavor. Made with simple pantry ingredients, it’s the ideal cake for birthdays, afternoon tea, layer cakes, or any special occasion. Easy to make and wonderfully versatile, this classic sponge cake is delicious served plain or topped with fresh berries, whipped cream, or your favorite frosting.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup warm whole milk
- ¼ cup melted unsalted butter
Instructions
- Preheat the oven to 350°F.
- Prepare two 8-inch cake pans.
- Beat eggs and sugar until thick and fluffy.
- Mix in vanilla.
- Fold in sifted dry ingredients.
- Fold in the warm butter mixture.
- Divide the batter evenly.
- Bake for 25–30 minutes.
- Cool completely before decorating.
Notes
- Use room-temperature eggs for maximum volume and a lighter texture.
- Sift the flour before adding it to keep the batter light and lump-free.
- Fold the batter gently to avoid deflating the whipped eggs.
- Do not open the oven during the first 20 minutes of baking.
- Bake until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting or slicing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze unfrosted cake layers for up to 2 months for easy make-ahead baking.
Nutrition
- Calories: 245
- Sugar: 20g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 96mg