Description
This sponge cake recipe is perfect for creating a light, fluffy dessert that’s delicious on its own or as a base for other cakes. With just a few simple ingredients, you can create a soft, airy sponge cake that is perfect for any occasion. The texture is perfect for layering, and it pairs beautifully with frosting, cream, fruit, and other toppings.
Ingredients
- ½ cup milk
- ½ cup water
- ½ cup oil
- 4 teaspoons baking powder
- 2 cups flour
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the milk, water, and oil. Bring it to a boil, then set it aside to cool slightly.
- In a separate bowl, sift together the flour and baking powder.
- In a large mixing bowl, beat the eggs, sugar, and vanilla extract for about 5 minutes until the mixture becomes light and fluffy.
- Gradually add the sifted flour and the milk mixture to the egg mixture in about three batches. Carefully fold in each batch until fully incorporated, maintaining the airiness of the batter.
- Divide the batter evenly between two prepared cake pans.
- Bake in a preheated oven at 160°C (320°F) or 180°C (350°F) for 20-25 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week.
- Reheating: To reheat, place the cake in an oven at 150°C (300°F) for about 10 minutes or microwave it for 20-30 seconds.
- Variations:
- Chocolate Sponge Cake: Add ¼ cup of cocoa powder to the flour mixture for a chocolate variation.
- Lemon Sponge Cake: Add the zest of one lemon for a citrus twist.
- Gluten-Free Option: Swap regular flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
