A cloud‑like cake with a tender crumb and airy texture, created by whipping eggs and sugar to perfection. It’s light, melt‑in‑the‑mouth, and versatile enough to serve plain, with fruit, or layered with cream.
Explanation
The secret to this cake’s fluffiness lies in the whipping technique. Eggs and sugar are beaten until pale and voluminous, then gently folded with flour and butter to preserve the air. The result is a sponge that’s soft, springy, and delicately sweet—ideal for celebrations or afternoon tea.
Prep Time: 20 minutes Cook Time: 30–35 minutes Total Time: 55 minutes Servings: 10–12
Ingredients
- 4 large eggs (room temperature)
- 1 cup sugar
- 1 cup all‑purpose flour (sifted)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter (melted and cooled)
- ½ cup warm milk
- 1 tsp vanilla extract
Optional Toppings
- Whipped cream
- Fresh berries
- Powdered sugar
Products for Using in Recipe
- Stand mixer or hand mixer for proper whipping.
- Room‑temperature eggs whip to maximum volume.
- Sifted flour ensures a light, lump‑free batter.
- Springform pan for easy release and presentation.
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9‑inch round cake pan.
- Beat eggs and sugar on high speed for 5–7 minutes until pale and fluffy.
- Gently fold in sifted flour, baking powder, and salt.
- Stir in melted butter, warm milk, and vanilla, folding carefully to maintain volume.
- Pour batter into prepared pan.
- Bake for 30–35 minutes, until golden and a toothpick comes out clean.
- Cool completely before topping with whipped cream or fruit.