A light, airy sponge cake infused with the delicate aroma of vanilla. Perfect as a base for layered cakes, trifles, or enjoyed simply with tea. Its ultra-soft texture makes it melt-in-your-mouth delightful.
Explanation
This sponge cake relies on whipped eggs for volume rather than heavy fats, giving it a fluffy, cloud-like texture. The batter is gently folded to preserve air bubbles, then baked until golden. Vanilla adds warmth and fragrance, making this cake a timeless classic. It’s versatile—serve plain, dusted with sugar, or layered with cream and fruit.
Prep Time: 15 minutes Cook Time: 25–30 minutes Total Time: 45 minutes Servings: 8–10 slices
Ingredients
- 1 cup all-purpose flour (sifted)
- 1 cup sugar
- 4 large eggs (room temperature)
- 2 tablespoons milk (warm)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Products for Using in Recipe
- Use fresh room-temperature eggs for maximum volume.
- Pure vanilla extract enhances the flavor beautifully.
- A springform pan or round cake tin ensures even baking.
- Fine-mesh sieve for flour helps achieve a lighter texture.
Instructions
- Preheat oven to 350°F (175°C). Grease and line a round cake pan.
- In a bowl, beat eggs and sugar with a mixer until pale, thick, and tripled in volume (about 8–10 minutes).
- Sift flour, baking powder, and salt together.
- Gently fold dry ingredients into egg mixture in batches, using a spatula.
- Add warm milk and vanilla extract, folding carefully to maintain airiness.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Serve plain, dusted with powdered sugar, or layered with cream and fruit.