Here’s a simple, classic homemade sponge cake recipe—light, fluffy, and perfect for tea time or layered desserts.
🍰 Homemade Sponge Cake
🛒 Ingredients
- 4 large eggs (room temperature)
- 1 cup (200g) sugar
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- 2 tbsp milk (optional, for extra softness)
- 2 tbsp melted butter (optional, richer texture)
👩🍳 Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Grease and line a round cake pan (8-inch works well)
2. Whip eggs and sugar
- In a large bowl, beat eggs and sugar together for 8–10 minutes
- Mix until pale, thick, and fluffy (this step is key for rise)
3. Add dry ingredients
- Sift flour, baking powder, and salt
- Gently fold into the egg mixture using a spatula
- Don’t overmix—keep air in the batter
4. Add flavor
- Stir in vanilla extract
- Optionally add milk and melted butter for a softer crumb
5. Bake
- Pour batter into pan
- Bake for 25–30 minutes
- Check with a toothpick—it should come out clean
6. Cool
- Let cake cool in pan for 10 minutes
- Transfer to a wire rack to cool completely
🍓 Serving ideas
- Dust with powdered sugar
- Layer with whipped cream and fruit
- Or frost with buttercream for celebration cakes
💡 Tips for perfect sponge cake
- Eggs must be room temperature for best volume
- Don’t open the oven early or it may collapse
- Fold gently to keep air in the batter
- Sifting flour makes the cake lighter
If you want, I can also give you:
- Eggless sponge cake
- Chocolate sponge cake
- Pressure cooker sponge cake (no oven)
- Victoria sponge sandwich cake 🍓