- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup milk (whole or 2%)
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2: Separate the Eggs
In a medium mixing bowl, separate the egg whites from the yolks. Set the whites aside for later.
Step 3: Mix the Yolks
- In a large mixing bowl, whisk the egg yolks with the sugar until pale and creamy.
- Stir in the milk and vanilla extract until fully combined.
Step 4: Add Flour
Gradually fold in the flour, mixing gently until smooth. Be careful not to overmix, as this can make the cake dense.
Step 5: Whip the Egg Whites
- Using a clean mixing bowl and whisk, beat the reserved egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three parts, being sure to maintain their airiness.
Step 6: Bake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Decorate
Let the cake cool completely in the pan before turning it out onto a wire rack. Dust with powdered sugar, frost with buttercream, or pair with fresh fruit for added flair.
Tips for Success
- Room Temperature Eggs : Use eggs at room temperature for easier whipping and better volume.
- Don’t Overmix : Stop stirring once the batter is mostly combined to ensure a tender crumb.
- Whip Egg Whites Properly : Stiff peaks are key to achieving the signature fluffiness of sponge cakes.
- Store Correctly : Keep unfrosted cake wrapped tightly at room temperature for up to two days or freeze slices for longer storage.
Variations to Try
- Lemon Sponge Cake : Add 1 tablespoon of lemon zest to the batter for a zesty twist.
- Chocolate Version : Replace ¼ cup of flour with cocoa powder for a chocolatey delight.
- Matcha Flavor : Swap 2 tablespoons of flour with matcha powder for a trendy green tea sponge.
- Gluten-Free Option : Substitute all-purpose flour with gluten-free flour blend for dietary compatibility.
Conclusion
This 5-Ingredient Sponge Cake reminds us that sometimes the simplest recipes yield the most delightful results. Tender, moist, and irresistibly light, it’s perfect for any occasion—or no occasion at all! So gather your ingredients, crack those eggs, and prepare to savor every slice of this classic treat.
Happy baking—and happy eating! 🍴✨
