Sponge cake is a light and fluffy dessert that feels like eating a sweet, airy cloud.
Ready to whip up the fluffiest, most delightful sponge cake ever? This isn’t just any sponge cake recipe; it’s your ticket to baking glory, featuring foolproof steps and a sprinkle of humor to keep the stress at bay. Dive in for a slice of fun!
The Light and Fluffy Wonder
If cakes could float, this sponge cake would be soaring above the clouds. It’s the epitome of airy fluffiness, with a touch of sweetness that makes it just right for any occasion. Think of it as the blank canvas of the cake world waiting for your artistic flair.
- Cooking Method: Baking
- Prep Time: 20 minutes
- Cooking Time: 25-30 minutes
- Cuisine Type: Western
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup unsalted butter (melted and cooled)
- 1 tsp baking powder
- 1/4 tsp salt
Cooking Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
- Reduce the speed to low and mix in the vanilla extract.
- Gradually add the flour mixture, mixing just until combined.
- Gently fold in melted butter and milk, ensuring they’re fully incorporated.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Suggestions
- Alternative Ingredients: Swap all-purpose flour for cake flour to get an even lighter texture.
- Garnishing: Dust with powdered sugar, or go wild with fresh berries and whipped cream.
- Cooking Tips: Ensure eggs are at room temperature for the fluffiest results. Do the happy dance while beating the eggs for extra fluff.
