Ingredients:
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 cup (60ml) milk (warm)
- 1/4 cup (60g) unsalted butter (melted and slightly cooled)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch (20cm) round cake pan, then line the bottom with parchment paper for easy removal.
- Beat the Eggs and Sugar:
- In a large bowl, using a stand mixer or hand mixer, beat the eggs and sugar together on high speed for about 8-10 minutes. The mixture should become pale, thick, and tripled in volume.
- Sift the Dry Ingredients:
- In a separate bowl, sift the flour, baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Add Warm Milk, Butter, and Vanilla:
- In a small bowl, mix the warm milk, melted butter, and vanilla extract. Slowly add this to the batter and gently fold in until just combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
Serving Suggestions:
- Dust with powdered sugar.
- Serve with fresh berries and whipped cream.
- Use the sponge cake as a base for layer cakes or trifles.
Enjoy your light and fluffy sponge cake!