Sponge Cake
Light, airy, and effortlessly elegant, this classic sponge cake recipe is your go-to for a versatile dessert that’s perfect for any occasion. Made with just six simple ingredients—fluffy eggs, all-purpose flour, granulated sugar, vanilla extract, baking powder, and a pinch of salt—this golden treat embodies simplicity at its best. The key to its signature soft texture lies in beating the eggs to perfection, creating a batter that bakes into a spongy, melt-in-your-mouth masterpiece. Ready in just 40 minutes, this easy sponge cake can be enjoyed on its own or dressed up as the base for layered cakes, trifles, or fruit-filled desserts. Whether you're a seasoned baker or a beginner, this recipe promises flawless results every time. Perfect for celebrations or everyday indulgence, this timeless favorite is destined to win hearts.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the eggs on high speed for about 5 minutes until they become thick, pale, and fluffy.
Gradually add the sugar to the beaten eggs, continuing to beat on high speed until fully incorporated and the mixture forms ribbons when the beaters are lifted, about 3-4 minutes.
Add the vanilla extract and mix on low speed until just combined.
Using a spatula, gently fold the dry ingredients into the egg mixture in three additions. Be careful not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or use as a base for layered cakes or other desserts.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 121.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 414 mg | 9% | |
*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.
