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Fluffy Sponge Cake

A light and airy sponge cake that melts in your mouth, perfect for any occasion and easy to customize!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs (room temperature is best for maximizing volume) Use organic for best flavor
  • 1 cup sugar (granulated is ideal) For a subtler flavor, try a finer sugar
  • 1 cup all-purpose flour Feel free to substitute half with cake flour for a softer texture
  • 1 teaspoon vanilla extract Pure vanilla is encouraged over imitation for a richer taste
  • powdered sugar for dusting Optional, but it gives a lovely presentation

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the eggs and sugar. Using an electric mixer, beat on medium-high speed for about 5-7 minutes, until the mixture is light, fluffy, and has doubled in volume.
  3. Gently sift in the flour and add the vanilla extract. Using a rubber spatula, fold the flour into the mixture until just combined, being careful not to overmix.
  4. Pour the batter into your prepared cake pan and smooth the top with the spatula.
Baking
  1. Place in the oven for about 25-30 minutes until golden and a toothpick inserted into the center comes out clean.
  2. Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack. Once cool, dust with powdered sugar before serving.

Notes

Store any leftover sponge cake in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to a month. Customize flavors with extracts or seasonal ingredients.