Here’s a recipe for a super soft and fluffy sponge cake that should be a hit! It’s light, airy, and perfect for any occasion.
Ingredients:
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour, sifted
- 1/4 tsp salt
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (60ml) warm water
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Prepare the Egg Mixture:
- In a large bowl, beat the eggs with an electric mixer on medium speed until they become pale and fluffy. This should take about 5 minutes.
- Gradually add the sugar while continuing to beat, until the mixture becomes thick and forms ribbons when you lift the beaters.
- Add Vanilla: Add the vanilla extract to the egg mixture and mix until incorporated.
- Sift the Dry Ingredients: Sift the flour and salt together in a separate bowl.
- Fold in the Flour: Gently fold the sifted flour into the egg mixture using a spatula. Do this carefully to avoid deflating the batter. It should remain light and airy.
- Add Melted Butter and Water: In a small bowl, mix the melted butter with the warm water. Gently fold this into the batter, being careful not to overmix.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for a Softer Cake:
- Ensure that the eggs are at room temperature for better volume when whisking.
- Don’t skip the sifting step for both the flour and salt.
- Be gentle while folding the ingredients, so you don’t deflate the batter.
- For extra fluffiness, you can separate the eggs and beat the egg whites separately until stiff peaks form, then gently fold them into the batter.
Enjoy your soft, fluffy sponge cake! You can serve it plain, or with some whipped cream and fresh fruits on top