Classic Vanilla Sponge Cake Recipe

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There’s something timeless and comforting about a classic vanilla sponge cake. Light, fluffy, and delicately sweet, this cake is a perfect base for layered desserts, birthday treats, or a simple tea-time indulgence. Whether enjoyed plain, dusted with powdered sugar, or layered with cream and fruit, this sponge cake never fails to please. Best of all, it uses simple ingredients you likely already have at home!

Ingredients:

  • 1 cup (120g) all-purpose flour (sifted)

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 4 large eggs (room temperature)

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (60ml) whole milk (lukewarm)

  • 1/4 cup (60g) unsalted butter (melted)

  • 1 ½ tsp pure vanilla extract

  • Instructions:

    1. Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch (20cm) round cake pan with parchment paper.

    2. Sift together the flour, baking powder, and salt in a bowl. Set aside.

    3. In a large mixing bowl, beat the eggs using a hand or stand mixer on high speed for about 5-6 minutes, until thick, pale, and tripled in volume.

    4. Gradually add the sugar, one spoonful at a time, while continuing to beat. This step helps maintain the airiness of the batter.

    5. Add the vanilla extract and mix gently.

    6. Fold in the flour mixture in batches using a spatula, being careful not to deflate the batter.

    7. In a separate small bowl, combine warm milk and melted butter. Take a small amount of the batter and stir it into the milk-butter mixture to temper it. Then fold this back into the main batter until just combined.

    8. Pour the batter into the prepared pan and tap gently to release air bubbles.

    9. Bake for 25–30 minutes or until the top is golden and a toothpick inserted comes out clean.

    10. Let the cake cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.

      Tips:

      • For extra flavor, add a bit of lemon zest to the batter.

      • This sponge cake can be sliced into layers and filled with whipped cream, jam, or buttercream for a celebration-worthy dessert.

      Let me know if you’d like a gluten-free version or ideas for filling and decorating!

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