Sponge Cake

Here’s a simple and classic sponge cake recipe for you:

Ingredients:

• 4 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup (60ml) whole milk
• 1/4 cup (60g) unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat and Prepare Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Beat Eggs and Sugar:
   • In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until thick, pale, and tripled in volume.
   • Gradually add the sugar, continuing to beat until well incorporated and the mixture is light and fluffy.
4. Heat Milk and Butter:
   • In a small saucepan, heat the milk and butter over low heat until the butter melts. Do not boil.
   • Remove from heat and add the vanilla extract.
5. Combine Ingredients:
   • Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
   • Add the warm milk and butter mixture, folding gently until combined.
6. Bake:
   • Divide the batter evenly between the prepared pans.
   • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Allow the cakes to cool in the pans for 10 minutes.
   • Then, remove them from the pans and transfer to a wire rack to cool completely.
8. Serve:
   • Once cooled, you can serve the sponge cake as is or frost and fill it as desired.

Tips:

• Make sure to use room temperature eggs for better volume.
• Be gentle when folding in the flour to maintain the airy texture.
• This cake can be filled with jam, whipped cream, or your favorite frosting.

Enjoy your homemade sponge cake!