Classic Sponge Cake

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 10–12

Ingredients

• 6 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (125 g) cake flour, sifted
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ¼ cup (60 ml) whole milk, warmed
• ¼ cup (60 g) unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch or 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 8–10 minutes, until the mixture is pale, thick, and triples in volume.
3. Beat in the vanilla extract.
4. In a separate bowl, whisk together the cake flour, cornstarch, and salt.
5. Gently fold the dry ingredients into the egg mixture in three additions using a spatula. Avoid overmixing to keep the batter light.
6. Stir a few spoonfuls of the batter into the warm milk and melted butter, then gently fold this mixture back into the remaining batter until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30–35 minutes, or until the cake is golden, springs back lightly when touched, and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and transfer the cake to a wire rack to cool completely.

Optional Whipped Cream Frosting

• 2 cups (480 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• 1 teaspoon vanilla extract

Beat the cream, powdered sugar, and vanilla until stiff peaks form. Frost the cooled cake and decorate with fresh berries or fruit.

Serving Suggestions

• Dust with powdered sugar for a simple finish.
• Fill with whipped cream and fresh strawberries.
• Layer with fruit preserves and cream.
• Top with chocolate ganache or buttercream for a celebration cake.

Tips

• Room-temperature eggs whip to a much greater volume, creating a light and airy sponge.
• Sift the flour before folding it into the batter to avoid lumps.
• Do not open the oven during the first 25 minutes of baking, or the cake may collapse.
• Store unfrosted sponge cake tightly wrapped at room temperature for up to 2 days, or freeze for up to 2 months.