Description
A light and fluffy vanilla sponge cake that is perfect for any occasion.
Ingredients
Scale
- 1 cup (125g) plain flour
- 1 cup (200g) sugar
- 6 large eggs, at room temperature
- 1/4 cup (60ml) milk
- 1/4 cup (60g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a round 8-inch cake pan.
- In a bowl, sift the flour and baking powder together. Set aside.
- In a large mixing bowl, whisk the eggs and sugar together until thick and pale, about 5 minutes.
- Gently fold in the sifted flour mixture, a little at a time, being careful not to deflate the air in the egg mixture.
- Heat the milk and melted butter together in a small saucepan until warm, then add the vanilla extract.
- Slowly pour the milk mixture into the batter, folding gently until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes, or until the cake is golden and a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Ensure eggs are at room temperature for better volume.
- Do not overmix the batter to keep the cake light and fluffy.
- Store any leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Vanilla Sponge Cake, Classic Vanilla Fluffy Cake