Instructions
- Preheat oven:
- Preheat to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
- Beat eggs and sugar:
- In a large bowl, beat the eggs and sugar together using a hand mixer or stand mixer on high speed for 5–7 minutes, until thick, pale, and fluffy.
- Sift dry ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Fold in flour:
- Gently fold the dry ingredients into the egg mixture in batches using a spatula, being careful not to deflate the batter.
- Add milk, butter, and vanilla:
- Combine warm milk, melted butter, and vanilla extract. Gently fold this into the batter until smooth and well incorporated.
- Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
- For an extra light sponge, make sure the eggs are at room temperature before beating.
- You can slice it horizontally for layers and fill with jam, whipped cream, or frosting.
- Avoid overmixing once you add flour to keep it fluffy.
If you like, I can also give you a super moist, cloud-like version that’s perfect for birthdays or layered cakes. Do you want me to share that?
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