Classic Sponge Cake

A sponge cake is a light, airy cake made with eggs, sugar, and flour, and typically contains little to no fat like butter or oil. Its soft and fluffy texture comes from the air whipped into the eggs, which act as a natural leavening agent. Sponge cakes are versatile and often used as a base for layered cakes, roulades, and trifles. They can be flavored with vanilla, citrus zest, or almond extract, and are commonly filled or topped with whipped cream, jam, or fresh fruit.

Ingredients

• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon milk

Directions

1. Preheat oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan.
2. In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until thick, pale, and tripled in volume (about 6–8 minutes).
3. Gently fold the sifted flour and salt into the egg mixture in three additions, being careful not to deflate the batter.
4. Combine the melted butter and milk, then gently fold into the batter until just incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until the cake is golden, and a toothpick inserted into the center comes out clean.
7. Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before layering or serving.