🍰 Classic Sponge Cake Recipe
🧾 Ingredients:
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4 large eggs (room temperature)
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3/4 cup (150g) granulated sugar
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1 tsp vanilla extract
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1 cup (120g) all-purpose flour, sifted
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1 tsp baking powder
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1/4 tsp salt
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2 tbsp milk (room temperature)
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2 tbsp vegetable oil or melted butter (optional, for a slightly richer texture)
👨🍳 Instructions:
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Prep:
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Preheat your oven to 175°C (350°F).
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Grease and line the bottom of a 20–22 cm (8–9 inch) round cake pan with parchment paper (do not grease the sides for better rise).
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Sift flour, baking powder, and salt together.
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Whip the Eggs:
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In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5–7 minutes, until they’re thick, pale, and tripled in volume.
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Gradually add sugar while beating, then add vanilla.
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Fold in Dry Ingredients:
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Sift the dry ingredients over the egg mixture in 2–3 additions, gently folding with a spatula after each addition to retain air.
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Add Milk and Oil:
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In a small bowl, mix the milk and oil. Take a small scoop of batter and mix it into the milk-oil mixture (this helps prevent deflating).
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Then gently fold this back into the main batter.
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Bake:
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Pour the batter into the prepared pan and gently tap the pan to remove large air bubbles.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
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Let the cake cool in the pan for 5–10 minutes.
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Run a knife around the edge, then remove from the pan and cool completely on a wire rack.
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🎂 Tips for Success:
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Eggs must be room temperature for best volume.
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Don’t overmix when folding – you want to keep as much air as possible.
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Let it cool upside-down (on a rack) to avoid collapse if you’re not using butter in the batter.
Would you like variations? (e.g. chocolate sponge, lemon zest version, or gluten-free?)