Description
A classic sponge cake that’s light, fluffy, and delicately sweet. Perfect for any occasion and incredibly easy to make with just a few pantry staples.
Ingredients
Scale
- 6 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour, sifted
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper. Do not grease the sides.
- Separate the eggs. Beat the yolks with half the sugar until thick and pale. Beat the whites with the remaining sugar until stiff peaks form.
- Gently fold the yolk mixture into the whites using a spatula.
- Sift together the flour, cornstarch, and salt. Gradually fold into the egg mixture along with the vanilla extract until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes until golden and the top springs back when touched.
- Cool in pan for 5 minutes, then invert onto a cooling rack. Once cool, dust with powdered sugar if desired and serve.
Notes
- Use room temperature eggs for best volume when whipping.
- Be gentle when folding in flour to keep the batter airy.
- Let the cake cool completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: sponge cake, fluffy cake, easy sponge cake, classic cake recipe