Best Classic sponge cake recipe

Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs (room temperature), separated
– 1 cup granulated sugar, divided
– 1 teaspoon vanilla extract
– 1/4 cup whole milk (room temperature)
– 2 tablespoons unsalted butter (melted and cooled)

Instructions
Preheat your oven to 350°F (175°C).** Grease and flour an 8-inch round cake pan or line it with parchment paper.
– In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

– In a large bowl, beat the egg yolks with 1/2 cup of the sugar using an electric mixer on high speed until the mixture is thick and pale, about 3-5 minutes.
– Add the vanilla extract and mix until combined.
– In a separate bowl, beat the egg whites on medium speed until soft peaks form.
– Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, beating on high speed until stiff peaks form.
– Gently fold the dry ingredients into the egg yolk mixture until just combined.
– Add the milk and melted butter, gently folding until incorporated.
– Gradually fold the beaten egg whites into the batter, being careful not to deflate the mixture.
– Pour the batter into the prepared cake pan and smooth the top.
– Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

– Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.

Cc TRESH CAKES

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