Sponge Cake
Experience the lightest sponge cake that feels like a sweet cloud in every bite! Perfect for any occasion.
Ingredients
Main Ingredients
- 4 large large eggs, at room temperature Room temperature helps achieve better fluffiness.
- 1 cup granulated sugar Can reduce slightly for a denser cake.
- 1 teaspoon vanilla extract Adds flavor.
- 1 cup all-purpose flour Sifted for better texture.
- 1 teaspoon baking powder Essential for rising.
- 1/4 teaspoon salt Enhances flavor.
- 1/4 cup unsalted butter, melted and cooled Integrates moisture.
- to taste Powdered sugar for dusting (optional) For an elegant finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the eggs and granulated sugar. Beat on high speed for about 5-7 minutes until thick and pale.
- Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture using a spatula.
- Drizzle the melted butter over the batter and fold in until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking and Cooling
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
Serving
- Dust with powdered sugar if desired, slice, and serve with fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Notes
For best results, use room temperature eggs and a sifter for the flour. Store the cake in an airtight container for 3-4 days or freeze for up to 3 months.