Milk Sponge Cake (Classic, Fluffy & Delicate)


 

The Perfect Light, Airy Cake for Tea Time, Layered Desserts, or Strawberry Shortcake!

This Milk Sponge Cake is a soft, tender, and slightly sweet classic that melts in your mouth. Made with simple ingredients, it’s lighter than chiffon but richer than angel food cake, making it ideal for soaking up syrups, layering with cream, or enjoying plain with a cup of tea.

Why You’ll Love This Recipe

✔ Only 5 ingredients – Basic pantry staples
✔ No butter needed – Light texture from whipped eggs
✔ Versatile base – Perfect for trifles, strawberry shortcake, or tiramisu
✔ No baking powder – Pure, airy rise from properly beaten eggs

Ingredients *(Makes one 8-inch round cake)*

Main Ingredients

  • 4 large eggs, room temperature

  • ½ cup (100g) granulated sugar

  • ½ cup (120ml) whole milk, warm

  • ¼ cup (60ml) vegetable oil (or melted butter)

  • 1 cup (120g) cake flour (or all-purpose flour + 2 tbsp cornstarch)

  • ½ tsp vanilla extract (optional)

  • Pinch of salt

(Optional: 1 tbsp lemon zest or almond extract for variation)

Step-by-Step Instructions



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