Light and Fluffy Sponge Cake Recipe – Perfect Every Time
This light and fluffy sponge cake is soft, airy, and perfect for layering, filling, or serving on its own. Made with whipped eggs, sugar, and flour, it’s a versatile and elegant base for endless desserts.
Ingredients
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4 large eggs (room temperature)
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¾ cup granulated sugar
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¾ cup cake flour (sifted)
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2 tbsp warm milk or water
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1 tsp vanilla extract
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Optional: 1 tbsp melted butter
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease a 9-inch round pan (bottom only).
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Beat eggs and sugar on high for 6–8 minutes, until thick and pale.
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Gently whisk in vanilla, milk, and melted butter (if using).
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Sift in flour in batches, folding gently each time to preserve air.
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Pour into pan and bake 25–30 minutes, until golden and springy.
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Cool in pan 10 minutes, then transfer to a rack to cool completely.
Notes
Use Greek yogurt or jam between layers for added flavor.
Substitute 1 tbsp flour with cocoa powder for a chocolate variation.
Avoid overmixing to keep the cake light.