Preheat your oven to 350°F (175°C) .
Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Beat the Egg Yolks
In a large mixing bowl, beat the egg yolks with half of the sugar (1/2 cup) until pale yellow and thick, about 3–4 minutes.
Stir in the vanilla extract , warmed milk , and vegetable oil (or melted butter). Mix until smooth and well combined.
Step 3: Whip the Egg Whites
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Gradually add the remaining sugar (1/2 cup) while continuing to beat on high speed. Whip until stiff peaks form—this means the egg whites hold their shape when you lift the beaters.
Step 4: Combine the Batter
Sift the flour and salt over the yolk mixture in three parts, gently folding with a spatula after each addition until just combined.
Add about 1/3 of the whipped egg whites to the batter and gently fold it in to lighten the mixture.
Carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter. Fold until no streaks of egg white remain.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Tap the pan gently on the counter a few times to release any air bubbles.
Bake for 25–30 minutes , or until the cake is golden brown, springs back when lightly touched, and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 6: Serve and Enjoy
Dust the cooled cake with powdered sugar for a simple finish, or layer it with whipped cream and fresh fruit for a more decadent dessert.
Slice and serve as-is or with your favorite toppings.
Tips and Variations
Add Lemon Zest: Stir in 1 teaspoon of lemon zest for a bright, citrusy twist.
Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Boost Flavor: Add 1 teaspoon of almond extract or a splash of liqueur like Grand Marnier for extra depth.
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days .
Freeze Option: Wrap slices tightly in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.
Why You’ll Love This Sponge Cake
Light and Airy: The whipped egg whites create a fluffy texture that melts in your mouth.
Versatile Base: Perfect for layer cakes, trifles, or enjoying plain with a cup of tea or coffee.
Simple Ingredients: Made with pantry staples, this recipe is easy to whip up anytime.
Customizable: Add flavors, frostings, or toppings to suit your taste.
Crowd-Pleasing: Whether for birthdays, holidays, or casual gatherings, this cake is always a hit.
This Melt-in-Your-Mouth Sponge Cake is a celebration of simplicity and elegance. Its soft, tender crumb and delicate sweetness make it a versatile treat that’s perfect for any occasion. Whether you’re serving it plain, layering it with cream, or dressing it up with fresh fruit, this sponge cake is sure to become a go-to recipe in your kitchen. Light, fluffy, and utterly irresistible—it’s everything a great cake should be! 🍰
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