Here’s a classic vanilla sponge cake recipe that’s light, fluffy, and perfect for any occasion:
Classic Vanilla Sponge Cake
Servings: 8
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients:
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60 ml) milk, warmed
- 2 tbsp unsalted butter, melted
- 2 tsp vanilla extract
Instructions:
- Preheat Oven
- Preheat to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Beat Eggs and Sugar
- In a large bowl, beat eggs and sugar with an electric mixer for 5–7 minutes until thick, pale, and fluffy.
- Sift Dry Ingredients
- Sift flour, baking powder, and salt together. Gently fold into the egg mixture in batches using a spatula, taking care not to deflate the batter.
- Add Milk and Butter
- Mix warm milk with melted butter and vanilla. Gently fold into the batter until smooth.
- Bake
- Pour batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips for a Perfect Sponge Cake
- Use room temperature eggs for better volume.
- Fold batter gently to keep it airy.
- Avoid opening the oven door in the first 20 minutes to prevent sinking.
- Dust with powdered sugar or layer with cream and fruit for extra flavor.
If you want, I can also give a step-by-step 10-minute microwave version of vanilla sponge cake that’s soft and fluffy without an oven.
Do you want me to share that version?
