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–+ servings

Fluffy Sponge Cake

Learn to make a light and airy fluffy sponge cake with this easy recipe. Perfect for any occasion, it's versatile and deceptively simple to bake.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8 pieces
Calories: 200kcal
Cost: $10

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Sifter
  • 9-inch cake pan
  • Spatula
  • Wire rack
  • Oven mitts

Ingredients

  • 4 pieces eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 cups wheat flour
  • 1 tbsp baking powder
  • 1 tsp vanilla essence optional

Instructions

  • Preheat your oven to 180°C (350°F) and grease and flour your cake pan.
  • Beat the eggs and sugar together until light and foamy.
  • Slowly drizzle in the vegetable oil and milk while continuing to beat the mixture.
  • Sift the flour and baking powder into the wet mixture and gently fold in the dry ingredients.
  • Optional: Add a teaspoon of vanilla essence and stir gently.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Notes

For a dairy-free version, swap regular milk with almond or another non-dairy type. You can also experiment with different flavors by including lemon zest or cocoa powder. To keep your cake fresh, store it in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. If desired, you can freeze the cake for up to 3 months; just wrap it tightly to prevent freezer burn.

Nutrition

Calories: 200kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 130mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 140IU | Calcium: 50mg | Iron: 1mg
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