Here’s a classic Sponge Cake—light, fluffy, and simple 🍰
(No butter or oil needed; it rises from whipped eggs.)
🍰 Classic Sponge Cake
Ingredients
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Line the bottom of an 8-inch round pan (don’t grease sides).
- Beat eggs and sugar on high speed 6–8 minutes until pale, thick, and tripled in volume.
- Gently fold in vanilla and salt.
- Sift flour over the batter and fold gently in batches.
- Pour into pan and smooth top.
- Bake 25–30 minutes until golden and springy.
- Cool upside down or on a rack before removing.
Tips for Success
- Eggs must be fully whipped—this is the main rise.
- Fold carefully to keep air in the batter.
- Don’t open the oven early or the cake may collapse.
Serving Ideas
- Dust with powdered sugar
- Serve with fruit and whipped cream
- Use as a base for strawberry shortcake or layered cakes
If you’d like, I can also give you:
- A chocolate sponge cake
- A diabetic-friendly / low-sugar sponge
- A roll cake (Swiss roll) version
Just tell me 😊