This Light and Fluffy Sponge Cake is soft as a cloud, gently sweet, and wonderfully simple. It’s the kind of classic cake that works for any occasion layered with fruit, topped with whipped cream, or enjoyed just as it is with a cup of tea. Don’t worry, I’ll guide you step by step so it turns out beautifully every time.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: powdered sugar for dusting
Helpful swap: Add 1 tbsp milk if your batter feels extra thick it keeps the crumb tender.
Steps
- Preheat and prep. Heat oven to 350°F and line the bottom of an 8-inch round pan with parchment.
- Whip the eggs and sugar. Beat eggs and sugar together for 4–5 minutes until pale, thick, and fluffy. This step creates the airy texture take your time here.
- Add vanilla. Gently mix in the vanilla extract.
- Fold in dry ingredients. Sift flour, baking powder, and salt over the batter and fold gently. Don’t worry if it deflates slightly that’s normal.
- Pour and smooth. Transfer batter to the pan and lightly smooth the top.
- Bake for 22–25 minutes, until golden and springy to the touch.
- Cool gently. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Chef’s Tips
- Room-temperature eggs whip best: They hold more air for maximum fluff.
- Fold, don’t stir: Gentle folding keeps the sponge light and tender.
- Don’t open the oven early: Sudden temperature changes can cause sinking.
Variations
- Lemon sponge cake: Add 1 tsp lemon zest to the batter.
- Chocolate sponge: Replace 2 tbsp flour with cocoa powder.
- Strawberry shortcake base: Slice and layer with whipped cream and fresh berries.