Ingredients:
For the sponge cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup milk (optional, for added moisture)
Optional fillings and toppings:
- Whipped cream
- Fresh fruits (e.g., strawberries, raspberries, or peaches)
- Jam or fruit preserves
- Powdered sugar for dusting
Instructions:
- Prepare the oven and pan:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- Whip the eggs and sugar:
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed. Continue beating for about 8-10 minutes, or until the mixture becomes thick, pale, and triples in volume. This step is crucial for achieving the cake’s airy texture.
- Sift the dry ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt. This helps to aerate the flour and ensures a smooth batter.
- Combine the wet and dry ingredients:
- Gently fold the dry ingredients into the egg mixture in three batches. Use a spatula and a light hand to avoid deflating the batter. If using milk, warm it slightly and mix it with vanilla extract before folding it into the batter.
- Bake the cake:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Assemble and serve:
- Once the cake has cooled, you can slice it horizontally into two layers if desired. Spread whipped cream, jam, or fruit preserves between the layers. Top with fresh fruits and dust with powdered sugar for a beautiful finish.
Tips and Variations:
- Egg temperature: Use room-temperature eggs for better volume when whipping.
- Flavor variations: Add a teaspoon of lemon or almond extract for a unique twist.
- Layered cake: For a more elaborate dessert, bake two sponge cakes and stack them with layers of cream and fruit.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
This sponge cake is perfect for any occasion, from afternoon tea to birthday celebrations. Let me know if you’d like more tips or creative ideas for serving!