My Never Fail Sponge
Delightfully light, airy, and foolproof, "My Never Fail Sponge" is the ultimate go-to recipe for a classic sponge cake that comes out perfect every single time. With just six pantry staples—like fluffy whipped eggs, warm milk, and a touch of vanilla—this recipe creates a beautifully soft crumb that's ideal for layering or serving as is with a sprinkle of powdered sugar. The secret lies in its simple yet effective technique: carefully folding the ingredients to maintain maximum volume for a cake that's wonderfully tender and moist. Ready in just 40 minutes from start to finish, this versatile sponge is perfect for birthdays, celebrations, or an elegant afternoon tea. Whether you're a baking pro or a beginner, this no-fail recipe is guaranteed to impress every time!
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Ingredients
- 120 g All-purpose flour
- 120 g Granulated sugar
- 4 pieces Large eggs
- 1 pinch Salt
- 1 tsp Vanilla extract
- 30 g Unsalted butter, melted and cooled
- 2 tbsp Milk, warmed
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
Step 2
In a large mixing bowl, crack the eggs and add the granulated sugar. Using a hand mixer or a stand mixer, beat on high for 5-7 minutes, or until the mixture triples in volume, becomes thick, and forms ribbons.
Step 3
Sift the all-purpose flour and salt together into a separate bowl. Gently fold the flour mixture into the egg and sugar mixture in three additions, using a spatula and being careful not to deflate the batter.
Step 4
In a small bowl, mix the melted butter, warmed milk, and vanilla extract. Take a small portion (about 2 tablespoons) of the batter and stir it into the butter mixture to lighten it.
Step 5
Gently fold the butter and milk mixture back into the main batter until just combined.
Step 6
Pour the batter into the prepared cake tin and smooth the top with a spatula. Tap the tin lightly on the counter to release any air bubbles.
Step 7
Bake in the preheated oven for 25 minutes, or until the sponge cake is golden and springs back when lightly pressed in the center.
Step 8
Remove from the oven and let the sponge cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 9
Once cooled, the sponge is ready to be used for layered cakes, trifles, or served on its own with a dusting of powdered sugar!
Nutrition Facts
| Serving size | 505.8 grams (505.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1417 |
| Total Fat 46.20g | 59% |
| Saturated Fat 22.00g | 110% |
| Cholesterol 812mg | 271% |
| Sodium 438mg | 19% |
| Total Carbohydrate 217.70g | 79% |
| Dietary Fiber 3.30g | 12% |
| Total Sugars 122.30g | |
| Protein 37.70g | 75% |
| Vitamin D 176IU | 880% |
| Calcium 174mg | 13% |
| Iron 10mg | 53% |
| Potassium 467mg | 10% |
Source of Calories