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Fluffy sponge cake slice garnished with fresh berries on a plate

Fluffy Sponge Cake

A light and airy sponge cake that serves as a perfect base for various toppings, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large Eggs Choose fresh eggs for best results.
  • 1 cup Granulated Sugar Brown sugar can offer a more complex flavor.
  • 1 cup All-Purpose Flour You can substitute cake flour for an even lighter texture.
  • 1 tbsp Baking Powder Make sure it’s fresh for optimal leavening.
  • 1 pinch Salt Enhances the flavors in your cake.
  • 1/2 cup Butter (Melted) Vegetable oil can serve as a dairy-free alternative.
  • 1 tbsp Vanilla Extract Prefer pure vanilla extract for a deeper flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a round cake pan by greasing it and lining the bottom with parchment paper.
  2. In a mixing bowl, beat the eggs and sugar together until the mixture turns pale and fluffy; this will take about 5-7 minutes.
  3. Gently fold the flour into the egg mixture, being careful not to deflate it. Add the baking powder and salt at this stage.
Baking
  1. Slowly pour in the melted butter and vanilla extract while continuing to fold gently until combined.
  2. Pour the batter into your prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean from the center.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve your sponge cake plain or dressed up! Dust with powdered sugar for a simple yet elegant finish, or layer with whipped cream and fresh berries for a show-stopping dessert. Store leftover sponge cake in an airtight container at room temperature for 2-3 days. It can be frozen for up to 3 months.