Easy Sponge Cake Classic (Print-Friendly Version)
Soft, airy sponge cake—perfect for layering or pairing with cream and fresh fruit for any celebration.
# What You'll Need:
→ Base Ingredients
01 -
170 g unsalted butter, softened, plus extra for greasing pans
02 -
150 g granulated sugar
03 -
3 large eggs
04 -
15 ml pure vanilla extract
05 -
60 ml whole milk
→ Dry Ingredients
06 -
190 g all-purpose flour
07 -
8 g baking powder
08 -
5 g kosher salt
# How to Make It:
01 -
Preheat oven to 175°C. Grease the bottoms and sides of two 20-cm cake pans with butter, and line the pan bottoms with parchment paper.
02 -
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat softened butter and sugar on medium speed until pale and fluffy.
03 -
In a small bowl, lightly whisk the eggs. With the mixer running, gradually add the eggs to the creamed mixture, ensuring each addition is fully blended before proceeding. Mix in vanilla extract and whole milk; scrape down the sides of the bowl if needed.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, and kosher salt. Using a rubber spatula, fold the dry ingredients into the batter in three portions, mixing gently until no dry streaks remain.
05 -
Evenly distribute the batter between the prepared pans. Smooth the surface with a spatula for uniform baking.
06 -
Bake for 30–40 minutes, or until the tops are golden and a toothpick inserted into the centre of each cake emerges clean. Avoid opening the oven door during the initial 25 minutes to prevent the centre from collapsing.
07 -
Run a knife carefully around the edge of the cakes. Invert layers onto a wire rack, remove parchment, then turn them right side up to cool completely.
08 -
Once fully cooled, fill the cake with desired filling such as whipped cream, ganache, fruit jam, or lemon curd before serving.
# Additional Tips:
01 -
For added moisture and flavor, brush cooled layers with simple syrup infused with herbs, vanilla, or citrus zest before assembling.
02 -
The sponge is best filled and served the day it is baked, but unfilled layers may be refrigerated, wrapped in plastic wrap, for up to 5 days.