Description
This Most Delicious Sponge Cake recipe delivers a light, fluffy, and tender cake every time using a whole-egg whipping method. Perfect as a base for layered cakes, trifles, or enjoyed on its own, this easy-to-make sponge cake balances moisture and texture with simple, quality ingredients. Ready in just 40 minutes, it suits both last-minute desserts and professional-quality baking endeavors.
Ingredients
The Most Delicious Sponge Cake Ingredients
- ¾ cup All-purpose flour (90 grams) – Substitute with cake flour for extra tenderness or gluten-free flour blend
- 2 large Eggs – Room temperature eggs whip better; substitute with 3 medium eggs if needed
- ½ cup Caster Sugar (100 grams) – Superfine sugar dissolves easier; regular granulated sugar works too
- 1 teaspoon Baking Powder – Ensures proper rise; check expiration date for maximum effectiveness
- ⅛ teaspoon Baking Soda – Creates tender crumb; don’t omit this small but crucial amount
- ½ cup Oil (120 ml) – Any refined oil keeps cake moist; substitute with melted butter for richer flavor
- ¼ cup Milk (60 ml) – Whole milk preferred; almond or oat milk work for dairy-free version
- 2 teaspoon Vanilla Extract – Pure vanilla extract delivers best flavor; almond extract creates interesting variation
Instructions
- Prepare Your Workspace: Preheat the oven to 180°C (356°F) and line a 7-inch square cake pan with parchment paper leaving an overhang for easy removal. This step ensures even baking and prevents sticking.
- Sift Dry Ingredients: Combine the all-purpose flour, baking powder, and baking soda in a sifter and sift into a bowl to aerate and evenly distribute leavening agents, which is essential for a light texture.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, oil, and vanilla extract until fully blended. Having this ready helps maintain the airiness of the whipped eggs later.
- Whip Eggs to Perfection: Using an electric mixer or stand mixer, whisk the room temperature eggs until frothy. Gradually add the caster sugar while continuing to whisk until the mixture is pale, fluffy, and forms ribbons when lifted. This process takes about 5-7 minutes and is critical to achieve the sponge’s signature lightness.
- Gentle Folding Technique: Gently fold the sifted dry ingredients and wet mixture into the whipped eggs using a spatula. Use light motions to preserve the trapped air bubbles essential for a spongy texture. Avoid overmixing to prevent deflation.
- Bake to Golden Perfection: Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to avoid dryness.
- Cool and Serve: Remove the cake from the oven and let it cool completely in the pan to prevent collapse. Once cool, use the parchment overhang to gently lift the cake out for slicing and serving.
Notes
- For best volume, use eggs at room temperature and whip thoroughly until pale and fluffy.
- Gently fold ingredients to maintain the aerated texture of the batter—overmixing causes a dense cake.
- Preheat oven fully and avoid opening the door during the first 25 minutes to prevent sinking.
- Use parchment paper overhang for easy removal of the sponge cake without damage.
- For a chocolate variation, replace 2 tablespoons flour with unsweetened cocoa powder.
- Substitute plant-based milk and oil for a dairy-free version.
- Store the cake covered at room temperature up to 3 days or freeze tightly wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
