Soft & Moist Sponge Cake Recipe 🍰
Prep Time: 15 mins | Bake Time: 25-30 mins | Total Time: ~1 hour
Servings: 8-10
Ingredients
4 large eggs (room temperature)
200g (1 cup) granulated sugar
200g (1½ cups) all-purpose flour (sifted)
2 tsp baking powder
120ml (½ cup) milk (room temperature)
120ml (½ cup) neutral oil (e.g., vegetable or sunflower)
2 tsp vanilla extract
Pinch of salt
Instructions
Prep: Preheat oven to 180°C (350°F). Grease a 9-inch round pan and line the bottom with parchment paper.
Whip eggs & sugar: Using a hand mixer, beat eggs and sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume.
Dry ingredients: Sift flour, baking powder, and salt into the egg mixture. Gently fold with a spatula until just combined (don’t overmix).
Wet ingredients: In a bowl, whisk milk, oil, and vanilla. Gradually fold into the batter until smooth.
Bake: Pour batter into the pan. Bake 25-30 minutes until a toothpick comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Pro Tips 🌟
Room temp eggs whip better for a fluffier texture.
Fold gently to keep the batter airy.
Check doneness early to avoid overbaking.
Serving Ideas
Simple: Dust with powdered sugar.
Fancy: Fill with whipped cream & berries.
Decadent: Frost with chocolate ganache.
Why It Works
Oil keeps it moist longer than butter.
Whipped eggs create a light, airy crumb.
Enjoy your perfect sponge cake! 😊