Light Fluffy Sponge Cake
Delight in the cloud-like perfection of this Light Fluffy Sponge Cake, a timeless dessert that’s as versatile as it is indulgent. Made with a delicate balance of all-purpose flour and cornstarch for a tender crumb, this recipe is elevated by the rich flavors of vanilla extract and a whisper of melted butter mixed into a warm milk infusion. Whipped egg whites bring an airy, melt-in-your-mouth texture, while the gentle folding technique ensures every bite remains irresistibly light. With just 20 minutes of prep and a quick bake time, this golden, pillowy cake is perfect as a standalone treat or the ideal base for layered cakes, trifles, or fresh fruit toppings. Whether you're hosting a celebration or craving a simple, elegant dessert, this easy-to-follow recipe guarantees bakery-worthy results right from your kitchen.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 30 milliliters Whole milk
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F) and grease and line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
Sift together the all-purpose flour, cornstarch, and a pinch of salt in a medium bowl. Set aside.
In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
Separate the eggs, placing the egg whites in a clean, grease-free mixing bowl and the yolks in a separate bowl.
Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add 75 grams of the sugar (half) a little at a time and continue beating until stiff, glossy peaks form.
In a large bowl, whisk the egg yolks with the remaining 75 grams of sugar until pale and thick, about 2-3 minutes. Fold in the flour mixture gently with a spatula until just combined.
Add the warm milk-butter mixture to the batter and gently fold until incorporated. Be careful not to overmix.
Fold the whipped egg whites into the batter in three additions, being gentle to retain as much air as possible.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and 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. Then, carefully invert the cake onto a wire rack, peel off the parchment paper, and allow it to cool completely.
Once cooled, serve as is, or use the sponge cake as a base for layered cakes, trifles, or your favorite desserts.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 152.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 174 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
