Description
This Light & Fluffy Sponge Cake Recipe is a timeless classic with a delicate crumb and airy texture. Perfect on its own with a dusting of powdered sugar, or as a base for layered desserts, trifles, and roll cakes.
Ingredients
4 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted and cooled
Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
2. In a large mixing bowl, beat eggs and sugar on high speed for 5–7 minutes until thick, pale, and tripled in volume. Stir in vanilla extract.
3. In a separate bowl, sift together flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
5. Drizzle melted butter around the edges of the bowl and fold it in gently until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.
Notes
For best results, use room-temperature eggs as they whip to greater volume.
Avoid overbaking to keep the sponge moist and tender.
This cake freezes well for up to 3 months when wrapped tightly.
Use as a base for trifles, Swiss rolls, or layered celebration cakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg