Basic Sponge Cake Recipe

This timeless recipe is beloved for its light, airy texture and versatility, making it a staple in every baker’s repertoire. Whether you’re a novice or an experienced baker, follow along as we walk you through each step to ensure your sponge cake is a delightful success. Preheat your oven to 180°C (350°F). Grease and line the bottom of two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.

In a large mixing bowl, combine the 4 large eggs and 200g (1 cup) granulated sugar. Use an electric mixer on high speed to beat the mixture until it becomes pale, thick, and creamy. This should take about 5-7 minutes. The volume should almost triple. Add 1 teaspoon of vanilla extract to the egg and sugar mixture, mixing gently to incorporate. In a separate bowl, sift together 200g (1 2/3 cups) of all-purpose flour and 1 teaspoon of baking powder.

Gradually fold the sifted flour mixture into the egg mixture using a spatula. Be gentle and use a folding motion to keep the batter light and airy, avoiding overmixing. Gently fold in 50ml (1/4 cup) whole milk and 100g (1/2 cup) melted and cooled unsalted butter until just combined. Ensure the batter remains smooth and light. Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula.

Place the pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes. Afterwards, carefully transfer the cakes to a wire rack to cool completely. Removing them from the pans too soon can cause them to break.

This versatile cake is perfect on its own or as a base for layered creations with your favourite fillings and frostings. Whether it’s for a special occasion or a simple tea-time treat, this sponge cake recipe is sure to impress.