This classic sponge cake is a light, fluffy, and versatile base for many desserts. Perfect for layered cakes, simple tea-time treats, or a delightful dessert on its own, this sponge cake recipe is sure to become a staple in your baking repertoire.
The recipe emphasizes the importance of weighing ingredients for the best results, ensuring a consistently delicious cake every time.
Preparation Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Ingredients
200 g (4 eggs) Eggs
140 g (1 cup + 1 tablespoon) Granulated sugar
130 g (1 cup + 2 tablespoons) Cake flour
20 g (4 teaspoons) Milk
40 g (2 ⅔ tablespoons) Oil
¼ teaspoon Vanilla extract (optional)
Directions
Preparation:
Preheat the oven to 355ºF (180ºC).
Prepare hot, simmering water to warm the eggs.
Set up cake liners inside a pan, or coat the pan with a thin layer of butter, dust with flour, and remove excess.
Sift the cake flour.
Combine milk, oil, and vanilla extract (if using) ahead of time.
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