Never Fail Sponge Cake
Light, airy, and delightfully versatile, this Never Fail Sponge Cake is a foolproof treat that promises bakery-worthy results every time. Made with simple pantry staples like all-purpose flour, caster sugar, and eggs, this recipe's secret lies in the delicate folding technique that preserves the cake's signature fluffiness. A touch of cornstarch enhances the texture, while melted butter and lukewarm milk bring richness without compromising the sponge’s lightness. With minimal prep time and just 30 minutes in the oven, this irresistible cake is perfect for any occasion—whether served plain with a dusting of powdered sugar or dressed up as the base for layered desserts. Ideal for novice and seasoned bakers alike, this recipe guarantees a classic, fail-safe sponge that melts in your mouth.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 4 large Eggs (room temperature)
- 200 grams Caster sugar
- 1 teaspoon Vanilla extract
- 60 ml Whole milk (lukewarm)
- 30 grams Unsalted butter (melted and cooled)
Instructions
Preheat your oven to 180°C (350°F). Grease and line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Set aside.
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 2-3 minutes, until frothy and light in color.
Gradually add the caster sugar to the eggs, a tablespoon at a time, while continuing to beat. After all the sugar is incorporated, keep beating for another 5-6 minutes until thick and pale, and the mixture forms ribbons when the beaters are lifted.
Gently fold in the vanilla extract using a spatula.
Sift one-third of the dry ingredients over the beaten egg mixture and gently fold it in using a spatula, being careful not to deflate the mixture. Repeat with the second and third portions of the dry ingredients until fully incorporated.
In a small bowl, combine the lukewarm milk and melted butter. Scoop about 1 cup of the batter into this milk-butter mixture and mix gently to combine.
Pour the milk-butter-batter mixture back into the main bowl of batter. Gently fold everything together until the mixture is uniform and smooth.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown 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, gently run a knife around the edges and turn the cake out onto a wire rack to cool completely.
Once cooled, the sponge cake is ready to be served as is or used as a base for other desserts. Enjoy!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 204.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 196 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 471 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.
