🍰 Classic Sponge Cake

Light, fluffy, and delicately sweet—this timeless sponge cake is a perfect base for layered desserts, filled with cream, jam, or fruit.

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🧁 Ingredients

• 6 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• 1 cup (120g) all-purpose flour, sifted

• 1 teaspoon vanilla extract

• ¼ cup (60ml) warm milk (optional, for added moisture)

• ¼ teaspoon salt

• ½ teaspoon baking powder (optional, for extra lift)

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👩‍🍳 Instructions

1. Preheat & Prepare Pans
   Preheat your oven to 350°F (175°C).
   Grease and line two 8-inch round cake pans with parchment paper.

2. Separate the Eggs
   Place egg yolks in one bowl and egg whites in another.

3. Whip the Egg Whites
   Add salt to the egg whites and beat until foamy.
   Gradually add half the sugar, continuing to beat until stiff peaks form.

4. Beat the Egg Yolks
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
   Add vanilla extract and warm milk (if using).

5. Combine Mixtures
   Gently fold the yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the volume.

6. Incorporate Dry Ingredients
   Sift the flour (and baking powder, if using) into the batter in batches, folding gently after each addition until just combined.

7. Bake
   Divide the batter evenly between the prepared pans.
   Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool
   Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely before filling or frosting.

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💡 Tips for Success

• For a classic finish, fill with whipped cream and fresh fruit, jam, or a light buttercream.

• Do not overmix—gentle folding preserves the light, airy texture.

• Ensure eggs are room temperature for maximum volume when whipping.

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✨ Elegant, versatile, and foolproof—this sponge cake is a baking essential you'll return to again and again.