Best Soft and Fluffy Sponge Cake

A classic dessert that is light, airy, and highly versatile is a soft and fluffy sponge cake. This recipe ensures a soft texture and delicate crumb, whether you’re using it as the foundation for a stacked cake or just eating it by itself with a dusting of powdered sugar.

Components:

Four big, room-temperature eggs

One teaspoon of vanilla extract and one cup (200g) of granulated sugar

One cup, or 120g All-purpose flour

One-fourth teaspoon of baking powder

One-fourth teaspoon of salt

60g (1/4 cup) melted unsalted butter

60ml, or 1/4 cup Warm milk (either whole milk or any other type of milk)

Directions:

 Get the oven ready:

Set the oven temperature to 175°C (350°F). Line an 8-inch round cake pan (or a similar size) with parchment paper and grease it.

 Get the eggs ready:

Using a stand mixer or electric mixer set to medium-high speed, beat the eggs in a large basin for approximately five to seven minutes. Add the sugar gradually while mixing until the mixture doubles in volume and turns thick and pale. In order to achieve that fluffy, light texture, this step is essential.

 Include the vanilla:

Add the vanilla essence and beat for 30 seconds more to incorporate it once the egg mixture is thick and frothy.

 Sieve the Dry Substances:

Sift the flour, baking powder, and salt in a separate basin. Sifting eliminates lumps and guarantees that the dry components are aerated.

Add the dry ingredients and fold.

Using a whisk or spatula, gently fold the dry ingredients that have been sifted into the egg mixture. To prevent inflating the air you’ve worked so hard to include, do this softly. Keep folding, being careful not to overmix, until just incorporated.

 Include the moist components:

Add the melted butter and warm milk to the batter after the flour mixture has been folded in. Gently fold these in until just incorporated. This keeps the batter’s light texture intact.

Fill the pan:

Fill the prepared cake pan with the batter. To make sure the batter is dispersed evenly and to expel any air bubbles, gently tap the pan on the counter.

 Bake:

A toothpick put into the center of the cake should come out clean after 20 to 25 minutes of baking in a preheated oven, or until the top is golden brown. Gently pressing the cake should cause it to bounce back.

 Allow the cake to cool:

After letting the sponge cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling. This process aids in the cake’s structural integrity.

 Offer:

After the cake has completely cooled, it can be sliced and served plain, sprinkled with powdered sugar, or layered with fresh fruit and whipped cream for a traditional sponge cake dessert.

Advice for the Greatest Fluffy and Soft Sponge Cake:

Eggs at Room Temperature:

Your eggs should be at room temperature. Cold eggs can result in a denser cake because they don’t beat up as effectively.

Avoid Overmixing:

Fold in the flour and wet ingredients gently. A denser cake can be produced by overmixing the batter, which deflates it.

Apply a Light Touch:

Adding as much air as you can is essential to creating a soft sponge. Don’t mix too vigorously and fold the batter gently.

Oven Temperature:

Make sure your oven is well warmed. The cake may sink if you open the oven door during the first 15 to 20 minutes of baking.

This light and fluffy sponge cake is ideal for layering, serving with fresh berries or a dusting of powdered sugar, or using as the foundation for trifles. Have fun!