Homemade Sponge Cake

 

Introduction

This fluffy sponge cake is the perfect base for cakes or to enjoy on its own with coffee or tea. Its light, airy, and soft texture makes it a classic in baking that never fails. With simple ingredients and easy steps, you'll create a tall and delicious cake, ideal for any occasion.

Ingredients

5 large eggs

200 g of sugar

200 g of wheat flour (sifted)

1 teaspoon of baking powder

80 ml of milk

60 ml of vegetable oil (or melted butter)

1 teaspoon of vanilla essence

1 pinch of salt

Preparation

Preparation

Prepare the pan: Grease and flour a 20cm round pan. Preheat the oven to 170°C.

Beat the eggs: In a large bowl, beat the eggs with the sugar for 7–10 minutes, until the mixture is very frothy and has tripled in volume.

Add liquids: Incorporate the milk, oil (or butter) and vanilla essence, mixing gently.

Incorporate dry ingredients: Sift the flour with the baking powder and a pinch of salt. Add it gradually to the mixture, using folding motions to avoid losing the air.

Bake: Pour the mixture into the mold and bake for 40–50 minutes, until a toothpick inserted comes out clean.

Cooling: Let it rest for 10 minutes in the mold, then unmold and let it cool on a wire rack.

Tips

For an even airier sponge cake, separate the egg whites from the yolks and beat the egg whites until stiff peaks form before adding them.

Do not open the oven during the first 30 minutes of cooking so that it does not collapse.

You can flavor it with lemon or orange zest.