Light, fluffy, classic—let’s do it 🍰
Sponge Cake (Classic & Airy)
Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150 g) sugar
- 1 cup (120 g) cake flour
- or: ¾ cup all-purpose flour + 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp melted butter or milk (optional, for softness)
Instructions
- Prep
- Preheat oven to 170°C / 340°F.
- Line the bottom of an 8-inch (20 cm) round pan (don’t grease sides).
- Whip eggs + sugar
- Beat eggs and sugar together on high for 8–10 minutes.
- Mixture should be pale, thick, and fall in ribbons (this is the lift).
- Fold in dry ingredients
- Sift flour + salt.
- Gently fold in using a spatula (cut and fold, don’t stir).
- Add vanilla + butter/milk
- Drizzle down the side and fold gently until just combined.
- Bake
- Pour into pan, tap once to release big bubbles.
- Bake 25–30 minutes, until golden and springy.
- Cool
- Run a knife around edges.
- Turn out onto a rack and cool completely.
Serving Ideas
- Dust with powdered sugar
- Layer with whipped cream + strawberries
- Brush with simple syrup for extra moisture
Sponge Cake Secrets
- Eggs must be room temp.
- Over-folding = flat cake.
- Don’t open the oven early (it will sulk).
Want a chocolate sponge, Japanese-style sponge, or eggless version next?
