Description
A light and fluffy classic sponge cake, delicately sweetened and topped with a simple dusting of powdered sugar. Perfect for afternoon tea or a versatile base for layered desserts.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk, warmed
- 2 tbsp unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for about 8-10 minutes, until thick and pale.
- Gently fold in vanilla extract.
- Sift the flour mixture over the egg mixture in batches, gently folding after each addition until just combined.
- Mix warm milk and melted butter together, then gently fold into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve.
Notes
- Be gentle when folding to retain the airiness of the batter.
- Ensure eggs are at room temperature for best volume.
- Can be served plain or with fresh fruit and whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg