Description
This perfect sponge cake recipe delivers a light, airy texture with just the right amount of sweetness, making it ideal for any occasion. Whether you’re making layered birthday cakes or elegant trifles, this foolproof method will help you achieve bakery-quality results every time.
Ingredients
Scale
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter (melted and cooled)
Instructions
- Sift together the flour, baking powder, and salt in a medium bowl
- In a stand mixer, beat eggs and sugar on high speed for 8-10 minutes until pale, thick, and tripled in volume
- Gently fold the sifted dry ingredients into the egg mixture in three additions using a spatula
- Fold in the cooled melted butter and vanilla extract
- Pour the batter into a prepared cake pan and bake at 350°F (175°C) for 25-30 minutes until golden and springy to touch
- Let cool completely before removing from pan
Notes
- Use room temperature eggs for maximum volume
- Don’t open the oven door during first 20 minutes
- Test doneness with a toothpick – it should come out clean
- Cool upside down to prevent collapsing
- Store unfrosted sponge cake at room temperature for up to 3 days wrapped in plastic
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 220 Kcal
- Sugar: 25g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 110mg
Keywords: sponge cake, light cake recipe, fluffy cake, basic cake recipe, homemade sponge cake, baking recipes, dessert cake, tea cake