A classic fluffy sponge cake that is soft, airy, and melts in your mouth. Made with just a few basic ingredients, this cake rises beautifully without butter or oil and is perfect for birthdays, tea-time, or as a base for layered cakes.
🕒 Prep & Bake Time
- Prep: 15 minutes
- Bake: 25–30 minutes
- Total: 45 minutes
🍳 Equipment Needed
- 8-inch (or 9-inch) round cake pan
- Electric mixer (hand or stand)
- Mixing bowls
- Rubber spatula
- Sifter
🥚 Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150g) sugar
- 1 cup (120g) all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
📝 Ingredient Notes
- Room temperature eggs whip better and create extra volume.
- Sifted flour keeps the cake light and airy.
- Do NOT overmix once flour is added—this keeps the sponge fluffy.
👩🍳 Instructions
Step 1 – Prepare the Pan
Grease the cake pan and line the bottom with parchment paper. Preheat the oven to 350°F (175°C).
Step 2 – Beat Eggs & Sugar
In a large bowl, beat the eggs and sugar on high speed for 7–10 minutes until the mixture is pale, thick, and tripled in volume.
It should fall in ribbons when lifted.
Step 3 – Add Vanilla
Mix in the vanilla extract on low speed.
Step 4 – Add Dry Ingredients
Sift together flour, baking powder, and salt.
Gently fold the dry mixture into the whipped eggs in three additions, using a spatula.
Do not beat—fold carefully to keep it airy.
Step 5 – Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until the top is golden and a toothpick comes out clean.
Step 6 – Cool
Let the cake cool in the pan for 10 minutes, then turn out on a rack to cool completely.
🍰 Tips for the Fluffiest Sponge
- Don’t open the oven door during the first 20 minutes.
- Fold gently—do not deflate the batter.
- Use fresh eggs for best volume.
- For extra height, use cake flour instead of all-purpose flour.
🍽 Nutrition (per slice, 10 slices)
- Calories: ~135
- Fat: 2g
- Carbs: 27g
- Protein: 4g
