Soft Sponge Cake at Home

Discover how to create a delicious soft sponge cake with this easy-to-follow recipe. Perfect for any occasion, this cake will melt in your mouth!

Ingredients

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy.
Combine the flour, baking powder, and salt in a separate bowl, then gradually add to the egg mixture.
Pour in the milk, vegetable oil, and vanilla extract, and mix until just combined.
Pour the batter into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for a few minutes, then remove it from the pan and let it cool completely on a wire rack.

This soft sponge cake can be served plain, dusted with powdered sugar, or layered with whipped cream and fresh fruits for a delightful dessert.

1. Can I use cake flour instead of all-purpose flour?: Yes, using cake flour will make the sponge cake even softer.
2. How do I know when the cake is done baking?: A toothpick inserted in the center should come out clean. If it has wet batter, bake for a few more minutes.
3. Can I make this cake gluten-free?: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
4. How should I store the sponge cake?: Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
5. Can I freeze the sponge cake?: Absolutely! Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months.
6. What can I substitute for eggs in this recipe?: You can use flaxseed meal or chia seeds mixed with water, or you can opt for applesauce or mashed bananas.
7. Can I make this recipe in advance?: Yes, you can bake the cake a day before and store it covered until you’re ready to serve it.
8. How can I flavor the sponge cake?: You can add zest from citrus fruits or a few drops of almond or coconut extract to the batter.