Here’s a simple and classic vanilla sponge cake recipe for a light, fluffy, and delicious cake:
Ingredients (for one 8-inch cake)
- 4 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour (or cake flour for lighter texture)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60 ml) milk
- 1/4 cup (60 g) unsalted butter
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. - Melt Butter and Milk
In a small saucepan, gently heat the milk and butter together until the butter melts. Remove from heat and stir in the vanilla extract. Set aside to cool slightly. - Beat Eggs and Sugar
In a large bowl, whisk the eggs and sugar together with an electric mixer on high speed for 5–7 minutes, until the mixture is thick, pale, and tripled in volume. - Fold in Dry Ingredients
Sift the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, using a spatula, trying to keep as much air in the batter as possible. - Add Milk-Butter Mixture
Gradually fold in the milk and butter mixture until fully incorporated. - Bake
Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Tips
- Make sure the eggs are at room temperature; this helps the cake rise better.
- Don’t overmix after adding flour—this can make the sponge dense.
- You can split the cake horizontally and fill it with jam, cream, or frosting for extra flavor.
If you want, I can also give you a super-light whipped sponge version that’s even fluffier than this classic one.
Do you want me to do that?
