Grease and line a 9-inch round or square cake pan with parchment paper.
2. Beat Eggs & Sugar
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5–7 minutes, until thick, pale, and fluffy.
Stir in vanilla extract.
3. Fold in Dry Ingredients
In a separate bowl, sift together flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
Optional: fold in milk or melted butter for extra softness.
4. 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.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🥄 To Serve
Slice as is, dust with powdered sugar, or layer with whipped cream, fruit, or frosting.
Works perfectly as a base for layered cakes or rolled cakes.
💡 Tips
For an even lighter sponge, separate the eggs, whip the whites until stiff peaks, and fold them into the yolk mixture at the end.
Avoid overmixing once flour is added — this keeps the cake airy.
Room temperature eggs give a better rise and fluffier texture.
I can also give you a super moist 10-minute sponge cake recipe that’s quick to make and incredibly soft — perfect if you want speed without losing fluffiness. Do you want me to share that?
