Line the bottom of a round pan with parchment (don’t grease the sides).
2. Dry mix
Sift together:
flour
baking powder
salt Set aside.
3. Beat eggs & sugar
In a large bowl, beat:
eggs + sugar + vanilla
Beat on high speed for 6–8 minutes until thick, pale, and tripled in volume. (This is key to a fluffy sponge!)
4. Fold dry ingredients
Add dry ingredients in 3 additions, gently folding with a spatula. Don’t deflate the batter.
5. Add milk & butter
Mix warm milk + melted butter in a small bowl. Add a little batter to it, then fold back into the main bowl. (This prevents sinking.)
6. Bake
Pour into pan and bake:
20–25 minutes, or until golden and springy to touch.
Do not open the oven early.
7. Cool
Let cool in the pan 10 minutes, then transfer to a rack.
😍 Texture & Flavor
Light, airy crumb
Soft, moist interior
Classic vanilla flavor
Perfect for:
Layer cakes
Strawberries + cream
Whipped cream frosting
Chocolate glaze
🧁 Tips for Success
Eggs must be at room temperature
Beat eggs long enough to trap air
Fold gently — don’t stir
Don’t overbake — sponge dries fast
Warm milk prevents “heavy” texture
🧊 Storage
Room temp: 2–3 days (wrapped)
Fridge: 4–5 days
Freezer: up to 2 months
🤤 Result:
Cloud-like, soft, vanilla sponge that stays tender and pairs with any filling!
If you want: ✔️ 4-ingredient flourless sponge ✔️ Super moist bakery style ✔️ Oil-based sponge (extra soft) ✔️ Genoise version (ultra light) ✔️ Cupcake version
