Sponge cake

Here’s a simple and classic sponge cake recipe:

Ingredients

4 large eggs (at room temperature)

1 cup (200 g) granulated sugar

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

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract (optional)

2 tablespoons melted butter or oil (optional, for added moisture)

Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square cake pan and line the bottom with parchment paper.

2. Prepare Dry Ingredients:

In a bowl, sift together the flour, baking powder, and salt. Set aside.

3. Beat Eggs and Sugar:

In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 7-10 minutes, until the mixture is pale, thick, and tripled in volume.

4. Add Vanilla:

Gently mix in the vanilla extract, if using.

5. Incorporate Dry Ingredients:

Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.

6. Add Melted Butter (Optional):

If using, gently fold in the melted butter or oil at this stage.

7. Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

8. Cool:

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips

Room Temperature Ingredients: Ensure eggs are at room temperature for better volume.

Sifting: Sift the flour for a lighter texture.

Layering: This cake can be sliced into layers for filling with cream, jam, or frosting.

Enjoy your light and airy sponge cake!