Introduction
Hey there, bakers! Ready to transform simple ingredients into a cloud-like sponge cake that’ll make everyone say “wow”? This recipe is your ticket to baking success, even if you’re a beginner. It’s all about a light-as-air texture and a delicate sweetness that’s perfect for any occasion – from a casual weeknight treat to a fancy birthday bash!
Why This Works
This recipe works because it’s ridiculously simple, uses everyday ingredients, and delivers consistently amazing results. The secret is in the gentle folding technique – no overmixing here! – which keeps the cake wonderfully light and fluffy. It’s also incredibly versatile; you can easily dress it up or down depending on your mood and the occasion.
Key Ingredients
- 🥚 4 large eggs
- 砂糖 1 cup granulated sugar
- 🥛 1 cup all-purpose flour
- 🍋 1 teaspoon vanilla extract
- 💧 2 tablespoons milk
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents sticking and ensures a clean release.
2️⃣ Whip the Eggs: In a large bowl, beat the eggs and sugar together until the mixture is thick, pale yellow, and almost triples in volume. This is crucial for a light and airy cake! An electric mixer makes this step a breeze.
3️⃣ Gently Fold in the Dry: Gradually sift in the flour, folding it gently into the egg mixture. Be careful not to overmix; a few lumps are okay. Overmixing develops gluten, making the cake tough.
4️⃣ Add Flavor: Stir in the vanilla extract and milk. Again, gently fold until just combined.
5️⃣ Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6️⃣ Cool & Enjoy: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, frost, decorate, or simply enjoy it plain!
Handy Tips
- Room-temperature eggs whip up better and create a lighter batter.
- Don’t overbake! Start checking for doneness around the 30-minute mark.
- A wooden skewer or toothpick is the best tool to check for doneness.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. If your oven runs hot, check the cake earlier to avoid overbaking. A slightly underbaked cake is better than a dry one!
Crunch Factor
This recipe focuses on a soft, tender crumb. There isn’t a significant “crunch” factor, but you can add a sprinkle of powdered sugar for a delicate textural contrast.
Pro Kitchen Tricks
- For an extra-moist cake, add a tablespoon of lemon juice along with the milk.
- Use cake flour for an even lighter crumb.
- Add a pinch of salt to enhance the sweetness.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Gift Packaging Ideas
This cake is perfect for gifting! Present it in a pretty cake carrier lined with parchment paper, or bake it in individual ramekins for adorable, portioned gifts.
Flavor Variations
🌟 Lemon Poppy Seed: Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter.
🌟 Chocolate Chip: Stir in ½ cup of chocolate chips after folding in the flour.
🌟 Coconut: Add ½ cup of shredded coconut along with the milk.
🌟 Orange: Add the zest of one orange and 1 tablespoon of orange juice to the batter.
Troubleshooting
- Cake is too dry: You may have overbaked it. Next time, check for doneness a few minutes earlier.
- Cake is gummy: The oven temperature might have been too low. Make sure your oven is calibrated correctly.
- Cake sunk in the middle: This often happens if you don’t beat the eggs enough or if the oven temperature was uneven.
FAQ
Q: Can I use a different type of pan? A: Yes, you can use a square or rectangular pan, but adjust the baking time accordingly. Smaller pans will require less baking time, while larger pans will need longer.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake a day or two in advance and store it properly. It’s best at room temperature but can be refrigerated.
Q: What kind of frosting works best with this cake? A: This sponge cake pairs beautifully with a simple buttercream frosting, a light whipped cream, or even a dusting of powdered sugar!
Conclusion
There you have it – a deliciously simple sponge cake recipe that’s sure to become a family favorite! We hope you enjoy baking and sharing this lovely treat. Don’t forget to share your baking adventures and pictures with us—we’d love to see your creations! Happy baking!
Easiest Ever Fluffy Sponge Cake
A light and airy sponge cake that is simple to make and perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 180u00b0C (350u00b0F) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and fluffy.
- Add the melted butter and vanilla extract to the egg mixture, stirring gently to combine.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- Ensure all ingredients are at room temperature for better mixing.
- You can add a touch of lemon zest for a refreshing flavor.