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Classic Sponge Cake

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A light and airy sponge cake, perfect as a base for toppings or simply dusted with powdered sugar.

Ingredients

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  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted and cooled
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. Combine the eggs and granulated sugar in a large bowl. Beat on high speed for 5 to 7 minutes until thick and pale.
  3. Stir in the vanilla extract.
  4. Sift the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Fold the dry ingredients into the egg mixture in three additions, being careful to preserve air.
  6. Drizzle the melted butter around the edge of the batter and fold it in gently.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
  10. Dust with powdered sugar, slice, and serve.

Notes

Use room temperature eggs for maximum volume. Ensure melted butter is cooled to avoid deflating the whipped eggs.

Nutrition

Find it online: https://www.simplefamilydishes.com/sponge-cake-recipe/