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Light and Fluffy Sponge Cake That Never Fails

A light, high-rising sponge built on well-whipped eggs and sugar. Lovely on its own, or as the foundation for layer cakes with cream and fruit.
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مدة التحضير 20 minutes
مدة الطهي 30 minutes
الوقت الكلي 50 minutes
عدد الحصص: 8 people
Ingredients Method Notes

المقادير
  

  • 4 eggs
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup oil or melted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • A pinch of salt

Method
 

  1. Whip the eggs with the sugar and vanilla until the mixture is pale and doubled in volume.
  2. Gradually add the oil and milk while gently whipping.
  3. Sift the flour with the baking powder and salt, then fold it in a little at a time, mixing gently with a spatula from the bottom up.
  4. Pour the batter into a greased pan lined with parchment paper.
  5. Bake in an oven preheated to 175°C (350°F) for about 25–30 minutes, until done (test with a clean toothpick).
  6. Let the cake cool before turning it out of the pan to decorate or slice.

ملاحظات

Whipping the eggs and sugar well is the secret to a fluffy, tall cake.
Fold the flour in gently so you don't lose the air.
Don't open the oven door early in baking, or the cake will sink.