Description
A light and airy Sponge Cake made with whipped eggs, sugar, and flour for a delicate texture and soft crumb. Perfect as a base for layered desserts or served simply with powdered sugar and fresh fruit.
Ingredients
Scale
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all purpose flour, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and line the bottom of an 8 inch round cake pan with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for 5 to 7 minutes until pale, thick, and tripled in volume.
- Mix in the vanilla extract until combined.
- In a separate bowl, sift together the all purpose flour and salt.
- Gently fold the sifted flour mixture into the whipped egg mixture in batches, using a spatula and folding carefully to maintain volume.
- Pour the batter into the prepared cake pan and smooth the top lightly.
- Bake for 25 to 30 minutes until golden and the center springs back when gently touched.
- Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before slicing.
Notes
- Whip the eggs and sugar long enough to create proper structure and volume.
- Fold the flour gently to avoid deflating the batter.
- Do not open the oven door during baking to prevent collapse.
- Store tightly wrapped at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: sponge cake, classic sponge cake, light vanilla cake, easy sponge cake recipe, fluffy cake base