Sponge Cake Recipe
British · Dessert · 45 min total
A light and airy classic sponge cake perfect for layering with cream and fruit or enjoying on its own.
20
min prep
min prep
25
min cook
min cook
8
servings
servings
230
kcal/serving
kcal/serving
Ingredients
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup (60ml) unsalted butter, melted and cooled
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed until thick, pale, and tripled in volume, about 5-7 minutes. The batter should leave a ribbon trail when the beaters are lifted.
- Sift flour and salt together. Gently fold half the flour mixture into the egg mixture using a spatula, being careful not to deflate the batter. Fold in the remaining flour until just combined.
- Drizzle vanilla and melted butter over the batter and fold gently until incorporated.
- Pour batter into prepared pan and smooth the top. Bake for 20-25 minutes, until golden and a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Tips
- Ensure eggs are at room temperature for maximum volume.
- Do not overmix after adding flour to keep the cake light.
- Store in an airtight container at room temperature for up to 3 days.
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