Homemade Sponge Cake

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Homemade Sponge Cake (Old-Fashioned Family Recipe)

A light, airy, and beautifully golden sponge cake made the traditional way—by whipping eggs and sugar to create natural lift. This classic cake is soft yet sturdy enough for layering, filling, or enjoying simply with powdered sugar.

 Description

This sponge cake has a delicate crumb, subtle sweetness, and a tender texture. It rises tall with a slightly cracked golden top (just like in your photo), making it perfect for birthdays, afternoon tea, or layered celebration cakes.

Unlike heavy butter cakes, this sponge relies mainly on whipped eggs for structure, giving it a lighter feel.

 Ingredients (8 Servings)

  • 4 large eggs (room temperature)

  • 1 cup (200g) granulated sugar

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

  • 1 tsp baking powder

  • ¼ tsp salt

  • ¼ cup (60ml) whole milk, warm

  • ¼ cup (60g) unsalted butter, melted

  • 1 tsp vanilla extract

 Instructions

1️⃣ Prepare

  • Preheat oven to 350°F (175°C).

  • Grease and line an 8-inch (20cm) round cake pan with parchment paper.

2️⃣ Whip Eggs & Sugar

  • Beat eggs and sugar with an electric mixer for 5–7 minutes.

  • Mixture should be pale, thick, and tripled in volume.

3️⃣ Add Dry Ingredients

  • Sift flour, baking powder, and salt together.

  • Gently fold into egg mixture using a spatula.

  • Do not overmix—fold slowly to keep air in the batter.

4️⃣ Add Milk Mixture

  • Combine warm milk, melted butter, and vanilla.

  • Slowly fold into batter until just incorporated.

5️⃣ Bake

  • Pour batter into prepared pan.

  • Bake 30–35 minutes or until toothpick comes out clean.

  • Do not open oven during first 20 minutes.

6️⃣ Cool

  • Let cool 10 minutes in pan.

  • Transfer to wire rack to cool completely.

 Servings

  • Makes: 8 slices

  • Prep Time: 15 minutes

  • Bake Time: 30–35 minutes

  • Total Time: About 50 minutes

Nutritional Information (Per Slice – Approximate)

  • Calories: 210

  • Carbohydrates: 28g

  • Protein: 4g

  • Fat: 9g

  • Saturated Fat: 5g

  • Sugar: 17g

  • Sodium: 120mg

(Nutrition may vary slightly by ingredient brands used.)

Benefits of This Recipe

✔ Light and airy texture
✔ Uses simple pantry ingredients
✔ Perfect base for layered cakes
✔ Family-friendly and budget-friendly
✔ Easy to customize (lemon, chocolate, or fruit variations)

 Pro Tips for Perfect Sponge Cake

  • ✅ Eggs must be room temperature for maximum volume.

  • ✅ Beat eggs long enough — this creates the fluffy structure.

  • ✅ Fold gently to avoid deflating batter.

  • ✅ Do not overbake — it can dry out quickly.

  • ✅ For extra moisture, brush layers with simple syrup.

Q & A

Q: Why did my cake sink in the middle?
A: Underbaking or opening the oven too early can cause sinking.

Q: Can I make it without butter?
A: Yes, substitute with ¼ cup neutral oil for a softer texture.

Q: Can I use cake flour instead of all-purpose?
A: Yes, use 1 cup cake flour for an even lighter crumb.

Q: How do I store it?
A: Store covered at room temperature for 2 days or refrigerate up to 5 days.

Q: Can I freeze it?
A: Yes. Wrap tightly in plastic wrap and freeze up to 2 months.

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