A light, airy, and super moist sponge cake — perfect as a base for layered cakes or enjoyed on its own!
📝 Ingredients
- 4 large eggs (room temperature)
- 200g (1 cup) granulated sugar
- 120g (1 cup) all-purpose flour (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 60ml (¼ cup) whole milk (warmed)
- 60g (¼ cup) unsalted butter (melted)
👩🍳 Step-by-Step Instructions
Step 1: Preheat & Prepare Pan
- Preheat oven to 170°C (340°F)
- Grease and line a round cake pan
Step 2: Beat Eggs & Sugar
- In a large bowl, beat eggs and sugar
- Whisk for 5–7 minutes until pale, thick, and fluffy
👉 This step is key for a soft sponge!
Step 3: Add Vanilla
- Mix in vanilla extract
Step 4: Mix Dry Ingredients
In another bowl, sift together:
- Flour
- Baking powder
- Salt
Step 5: Fold Dry into Wet
- Gradually fold dry ingredients into egg mixture
- Use a spatula and mix gently
👉 Do not overmix or batter will deflate
Step 6: Add Milk & Butter
- Mix warm milk and melted butter
- Gently fold into batter
Step 7: Bake the Cake
- Pour batter into prepared pan
- Bake for 30–35 minutes
👉 Toothpick should come out clean
Step 8: Cool & Serve
- Cool in pan for 10 minutes
- Transfer to rack to cool completely
- Slice and enjoy or use for layered cakes
✅ Tips for Perfect Sponge Cake
- Eggs must be at room temperature
- Beat eggs properly for volume
- Fold gently to keep air in batter
- Do not open oven early
❓ Frequently Asked Questions (FAQ)
1. Why is my sponge cake dense?
Eggs were not beaten enough or batter was overmixed.
2. Can I make it without butter?
Yes, but butter adds flavor and softness.
3. Why did my cake sink?
- Oven opened too early
- Underbaked center
- Overmixing
4. Can I use this for layered cakes?
Yes! It’s perfect for birthday and celebration cakes.
5. How do I store sponge cake?
- Room temperature: 2 days
- Refrigerator: up to 5 days
6. Can I freeze sponge cake?
Yes:
- Wrap tightly
- Freeze up to 2 months
7. How do I make it extra moist?
Brush with sugar syrup before serving or layering.
