A light and airy sponge cake that’s perfect as a base for layered cakes or enjoyed simply with a dusting of powdered sugar.
Classic Sponge Cake
Course: Baking, Cake, DessertsDifficulty: EasyServings
12
slicesCooking time
30
minutesCalories
200
kcalIngredients
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup milk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is thick and pale, about 5-7 minutes.
- Sift the flour, baking powder, and salt together in a separate bowl.
- Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- In a small bowl, combine the melted butter, vanilla extract, and milk. Gradually fold this mixture into the batter until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, you can add lemon zest or almond extract to the batter. This sponge cake is versatile and can be used for layered cakes or enjoyed with a dusting of powdered sugar and fresh fruit.
