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A soft and fluffy sponge cake is a classic dessert that’s light, airy, and incredibly versatile. Whether you’re making it as a base for a layered cake or enjoying it on its own with a dusting of powdered sugar, this recipe guarantees a soft texture and delicate crumb.
Ingredients:
- 4 large eggs (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (60ml) warm milk (whole milk or any milk of choice)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or an equivalent size) with parchment paper.
2. Prepare the Eggs:
In a large bowl, beat the eggs with an electric mixer or stand mixer on medium-high speed for about 5-7 minutes. Gradually add the sugar and continue beating until the mixture becomes thick, pale, and doubles in volume. This step is crucial for achieving that light, fluffy texture.
3. Add the Vanilla:
Once the egg mixture is fluffy and thick, add the vanilla extract and beat for an additional 30 seconds to incorporate.
4. Sift the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures the dry ingredients are aerated and removes any lumps.
5. Fold in the Dry Ingredients:
Carefully fold the sifted dry ingredients into the egg mixture using a spatula or whisk. Do this gently to avoid deflating the air you’ve worked hard to incorporate. Continue folding until just combined—be sure not to overmix.
6. Add the Wet Ingredients:
Once the flour mixture is folded in, gently add the melted butter and warm milk to the batter. Fold these in carefully until just combined. This helps maintain the light texture of the batter.
7. Pour into Pan:
Pour the batter into the prepared cake pan. Gently tap the pan on the counter to release any air bubbles and ensure the batter is evenly distributed.
8. Bake:
Bake the cake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back when gently pressed.
9. Cool the Cake:
Allow the sponge cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps the cake maintain its structure.
10. Serve:
Once fully cooled, you can slice and serve the cake as-is, dusted with powdered sugar, or layer it with whipped cream and fresh fruit for a classic sponge cake dessert.
Tips for the Best Soft and Fluffy Sponge Cake:
- Room Temperature Eggs: It’s important that your eggs are at room temperature. Cold eggs don’t whip up as well and can lead to a denser cake.
- Don’t Overmix: Be gentle when folding in the flour and wet ingredients. Overmixing can deflate the batter and result in a denser cake.
- Use a Light Touch: The key to a soft sponge is incorporating as much air as possible. Be gentle when folding the batter and avoid stirring aggressively.
- Oven Temperature: Ensure your oven is fully preheated, and avoid opening the oven door during the first 15-20 minutes of baking, as this can cause the cake to sink.
This soft and fluffy sponge cake is perfect for layering, as a base for trifle, or served with a light dusting of powdered sugar or fresh berries. Enjoy!