Preheat oven: Preheat to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Beat eggs and sugar: In a large bowl, whisk eggs and sugar over high speed for 5–7 minutes until thick, pale, and fluffy. This is key to a light sponge.
Prepare dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
Combine ingredients:
Gently fold the dry ingredients into the egg mixture using a spatula.
Warm milk and melted butter slightly, then fold into the batter carefully. Be gentle to retain airiness.
Bake: Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🌟 Tips:
Be gentle when folding to keep the sponge light and airy.
Room temperature eggs whip better and give a taller cake.
For extra flavor, add a teaspoon of lemon zest or almond extract.
🍽️ Perfect For:
Layer cakes, trifles, or enjoyed simply with a dusting of powdered sugar and a cup of tea. Its soft, airy texture makes it endlessly versatile! 💛
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