Here’s a moist sponge cake recipe that’s light, fluffy, and perfect as a base for layered cakes or served on its own with whipped cream or fruit.
🍰 Moist Sponge Cake Recipe
✅ Ingredients:
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4 large eggs, room temperature
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3/4 cup (150g) granulated sugar
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1 cup (120g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
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1/4 cup (60ml) milk, warm
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1/4 cup (60ml) vegetable oil or melted butter
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1 tsp vanilla extract
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1 tsp baking powder
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1/4 tsp salt
🥣 Instructions:
1. Preheat & Prep
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Preheat your oven to 350°F (175°C).
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Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Don’t grease the sides (this helps the sponge rise).
2. Beat Eggs & Sugar
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In a large bowl, beat the eggs and sugar using an electric mixer on high speed for 6–8 minutes, until pale, thick, and tripled in volume.
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This is crucial for a fluffy sponge!
3. Sift Dry Ingredients
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In a separate bowl, sift together the cake flour, baking powder, and salt.
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Gently fold the dry ingredients into the egg mixture in 2–3 additions using a spatula. Avoid deflating the batter.
4. Add Milk & Oil
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Mix the milk, oil (or butter), and vanilla in a small bowl.
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Take about 1/2 cup of the batter and mix it into the milk mixture to lighten it. Then gently fold this back into the main batter.
5. Bake
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Pour the batter into the prepared pan.
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Tap gently to remove air bubbles.
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Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
6. Cool
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Invert the cake (still in the pan) onto a wire rack and let cool upside down. This prevents it from collapsing.
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Once cool, run a knife around the edge and remove from the pan.
