🧑🍳 Instructions:
1. Prepare:
- Preheat oven to 350°F / 175°C.
- Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Mix Dry Ingredients:
- Sift together flour, cornstarch, baking powder, and salt. Set aside.
3. Whip Eggs & Sugar:
- In a large bowl, beat eggs and sugar with an electric mixer until pale, fluffy, and tripled in volume (about 5–7 minutes).
4. Combine Butter & Milk:
- In a small saucepan, gently heat milk and butter until butter melts. Let it cool slightly.
5. Fold Ingredients:
- Gently fold the dry ingredients into the egg mixture in batches, using a spatula.
- Fold in the milk-butter mixture and vanilla extract carefully to avoid deflating the batter.
6. Bake:
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🥄 Tips for Extra Moisture:
- Brush the cake layers with a simple syrup (equal parts sugar and water heated until sugar dissolves) before frosting.
- Don’t overmix the batter — it keeps the sponge light and airy.
- For extra flavor, add a teaspoon of lemon zest or a splash of almond extract.
This cake is perfect on its own, dusted with powdered sugar, or layered with cream, fruit, or chocolate ganache. 🍓🍫
I can also give you a super fluffy 3-egg sponge version that’s guaranteed to rise beautifully every time — would you like me to share that?