Milk Sponge Cake (Classic, Fluffy & Delicate)


 

1. Prep & Preheat

  1. Preheat oven to 325°F (160°C).

  2. Line an 8-inch round pan with parchment paper (do NOT grease the sides—this helps the cake rise).

2. Whip Eggs & Sugar (Key for Fluffiness!)

  1. In a heatproof bowl, whisk eggs and sugar.

  2. Place the bowl over a simmering water bath (double boiler), whisking constantly for 2-3 minutes until warm (about 110°F/43°C).

  3. Remove from heat and beat with a mixer for 5-7 minutes until pale, thick, and tripled in volume (ribbon stage).

3. Fold in Dry & Wet Ingredients

  1. Sift flour in 3 batches, gently folding with a spatula after each addition.

  2. In a separate bowl, mix warm milk, oil, and vanilla.

  3. Pour 1/3 of the milk mixture into the batter, folding gently. Repeat twice more.

4. Bake & Cool Properly

  1. Pour batter into the pan and tap lightly to remove bubbles.

  2. Bake 30-35 minutes until golden and a toothpick comes out clean.

  3. Invert the pan immediately (to prevent sinking) and cool completely before removing.

Pro Tips for the Perfect Sponge Cake

🍰 Room temp eggs – Whip better for maximum volume.
🔥 Low & slow baking – Prevents cracking and ensures even texture.
🍯 Flavor variations – Brush with sugar syrup (like lemon or coffee) for extra moisture.
⏳ Storage – Keeps 3 days airtight; freeze unfrosted for 1 month.

Serving Ideas

  • Strawberry shortcake – Layer with whipped cream & berries

  • Tiramisu base – Soak in coffee & mascarpone

  • Simple tea cake – Dust with powdered sugar

FAQ

Q: Why did my cake sink?
A: Underbaking or overmixing the batter. Ensure proper whipping and baking time.

Q: Can I use all-purpose flour?
A: Yes, but replace 2 tbsp flour with cornstarch for a lighter texture.

Q: Why no butter?
A: Butter weighs down the batter—oil keeps it light while adding moisture.

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