Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Sift dry ingredients In a bowl, sift together flour, baking powder, and salt. Set aside.
Beat the eggs and sugar In a large bowl, beat the eggs and sugar using a hand mixer (or stand mixer) for about 7–8 minutes, until the mixture becomes thick, pale, and triples in volume.
Add vanilla and milk Gently fold in vanilla extract and warm milk (and melted butter if using).
Fold in dry ingredients Sift the flour mixture over the batter in three parts, folding gently with a spatula after each addition. 👉 Be gentle to keep the batter airy!
Bake Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for a Perfect Sponge Cake
Eggs must be at room temperature for maximum volume.
Do not overmix once you add the flour — it can deflate the batter.
You can flavor the cake with a touch of lemon zest, almond extract, or a splash of rum for variety.
Would you like me to include a frosting or filling suggestion (like whipped cream, buttercream, or fruit jam) to go with it?
