My Never Fail Sponge
Delightfully light, airy, and foolproof, "My Never Fail Sponge" is the ultimate go-to recipe for a classic sponge cake that comes out perfect every single time. With just six pantry staples—like fluffy whipped eggs, warm milk, and a touch of vanilla—this recipe creates a beautifully soft crumb that's ideal for layering or serving as is with a sprinkle of powdered sugar. The secret lies in its simple yet effective technique: carefully folding the ingredients to maintain maximum volume for a cake that's wonderfully tender and moist. Ready in just 40 minutes from start to finish, this versatile sponge is perfect for birthdays, celebrations, or an elegant afternoon tea. Whether you're a baking pro or a beginner, this no-fail recipe is guaranteed to impress every time!
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 120 g Granulated sugar
- 4 pieces Large eggs
- 1 pinch Salt
- 1 tsp Vanilla extract
- 30 g Unsalted butter, melted and cooled
- 2 tbsp Milk, warmed
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, crack the eggs and add the granulated sugar. Using a hand mixer or a stand mixer, beat on high for 5-7 minutes, or until the mixture triples in volume, becomes thick, and forms ribbons.
Sift the all-purpose flour and salt together into a separate bowl. Gently fold the flour mixture into the egg and sugar mixture in three additions, using a spatula and being careful not to deflate the batter.
In a small bowl, mix the melted butter, warmed milk, and vanilla extract. Take a small portion (about 2 tablespoons) of the batter and stir it into the butter mixture to lighten it.
Gently fold the butter and milk mixture back into the main batter until just combined.
Pour the batter into the prepared cake tin and smooth the top with a spatula. Tap the tin lightly on the counter to release any air bubbles.
Bake in the preheated oven for 25 minutes, or until the sponge cake is golden and springs back when lightly pressed in the center.
Remove from the oven and let the sponge cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, the sponge is ready to be used for layered cakes, trifles, or served on its own with a dusting of powdered sugar!
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 122.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 174 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| 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.
