Fuss Free Sponge Cake
Achieve bakery-level perfection at home with this Fuss Free Sponge Cake recipe—your go-to for a delightfully soft and airy dessert that's as simple as it is satisfying. Made with pantry staples like all-purpose flour, granulated sugar, eggs, and butter, this recipe streamlines the process to deliver a classic sponge cake in just 40 minutes from start to finish. With its light texture and subtle hint of vanilla, this versatile cake pairs beautifully with whipped cream and jam for an effortless Victoria sponge or stands deliciously on its own with a dusting of powdered sugar. Perfect for beginners and seasoned bakers alike, this quick and easy sponge cake is ideal for afternoon tea, birthdays, or impromptu gatherings. Indulge in a homemade treat that's fluffy, moist, and utterly fuss-free!
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Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 200 grams unsalted butter
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line the base of two 8-inch round cake pans with parchment paper.
Step 2
In a mixing bowl, beat the softened butter and sugar together until pale and creamy, using a hand mixer or stand mixer on medium speed. This should take about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure an even mixture.
Step 4
Sift the all-purpose flour and baking powder into the bowl, then fold gently with a spatula until just combined.
Step 5
Stir in the vanilla extract and milk to loosen the batter slightly, ensuring a smooth and spoonable consistency.
Step 6
Divide the batter evenly between the prepared cake pans, smoothing the tops with the back of a spoon.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the cakes are lightly golden and a skewer inserted in the center comes out clean.
Step 8
Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
Step 9
Once cooled, the sponge cakes can be served as is, or filled with whipped cream and jam for a classic Victoria sponge variation. Dust with powdered sugar for an elegant finish.
Nutrition Facts
| Serving size | 843 grams (843.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3272 |
| Total Fat 193.00g | 247% |
| Saturated Fat 106.90g | 535% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1190mg | 397% |
| Sodium 1226mg | 53% |
| Total Carbohydrate 360.30g | 131% |
| Dietary Fiber 5.40g | 19% |
| Total Sugars 203.10g | |
| Protein 48.20g | 96% |
| Vitamin D 177IU | 885% |
| Calcium 220mg | 17% |
| Iron 13mg | 71% |
| Potassium 588mg | 13% |
Source of Calories