Fluffy Basic Sponge Cake Recipe
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Servings: 6–8
Pan Size: 7-inch round cake pan
Ingredients:
1 cup (125g) all-purpose flour
1 tsp baking powder
4 large eggs, room temperature
¾ cup (150g) granulated sugar
1 tsp vanilla extract
2 tbsp (30ml) milk
2 tbsp (30g) melted butter or vegetable oil
Instructions:
Preheat your oven to 170°C (340°F). Lightly grease a 7-inch round cake pan and line the bottom with parchment paper.
Mix dry ingredients: In a small bowl, sift together the flour and baking powder. Set aside.
Beat eggs and sugar: In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 6–8 minutes, or until the mixture becomes pale, thick, and triples in volume.
Add vanilla: Stir in the vanilla extract.
Fold in dry ingredients: Gently fold the flour mixture into the egg mixture in batches using a spatula. Be careful not to deflate the batter.
Incorporate milk and butter: Combine the milk and melted butter (or oil), then pour it down the side of the bowl and gently fold it into the batter until just incorporated.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
💡 Tips: Use peeled, cooked, chilled shrimp for convenience. Add avocado or cherry tomatoes for extra flavor. Keeps well for 1–2 days in the fridge (perfect for meal prep!).