Basic Sponge Cake

🧂 Ingredients (Makes one 8-inch / 20 cm round cake)

• 250 g all-purpose flour (plain flour)
• 100 g caster sugar (½ cup)
• 4 large eggs
• ½ tsp baking powder
• 2 tbsp milk
• 1 tbsp vanilla extract
• 2 tbsp neutral oil (e.g. vegetable, canola, or sunflower)

• Zest of 1 lemon or orange for a citrusy twist
• A pinch of salt to balance sweetness
• Swap 1 tbsp of milk for sour cream or yogurt for extra tenderness

🍳 Method

1. Preheat and prep: Preheat oven to 170°C (340°F). Grease and line the base of your cake tin with baking paper. If doubling the recipe, use two tins or one larger tin.
2. Whip the eggs & sugar: In a stand mixer or with a hand mixer, beat eggs and sugar on high speed for 5–7 minutes, until pale, thick, and tripled in volume. You’re going for that airy ribbon stage—this is your sponge's life force!
3. Sift & fold the dry: Sift together flour and baking powder. Gently fold into the egg mixture in three batches, using a spatula or balloon whisk. Be tender—no aggressive stirring or you’ll knock the air out like a soufflé in a wind tunnel.
4. Add the wet extras: In a small bowl, mix together milk, vanilla, and oil. Gently fold this into the batter until just combined. The oil helps keep it moist while the milk gives it a soft crumb.
5. Bake to perfection: Pour the batter into the prepared tin. Smooth the top and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean and the top springs back.
6. Cool it down: Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before decorating.

🎂 Decorating Suggestions

• Fill with whipped cream and jam for a Victoria sponge vibe
• Layer with buttercream and fresh fruit
• Cover with fondant for a party-ready celebration cake
• Slice and cube it for trifle or tiramisu-style layering

🧠Tips

• Double trouble: If doubling, bake in two separate tins for even cooking—no one wants a sponge with a soggy middle.
• Want more lift? Add an extra ¼ tsp baking powder or whip the egg whites separately for extra fluff.
• Storage: Keep in an airtight container at room temp for up to 3 days or freeze (undecorated) for up to 1 month.