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Soft Sponge Cake

A light and airy dessert that promises a melt-in-your-mouth experience, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Use room temperature for better fluffiness.
  • 1 cup granulated sugar Can substitute with Halal-friendly sugar alternatives.
  • 1 cup all-purpose flour Can replace 1/4 cup with cocoa powder to make it a chocolate sponge cake.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract Feel free to add other extracts for flavor variations.
  • 1/4 cup water Can substitute with non-dairy milk.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with a little butter or line it with parchment paper.
  3. In a large mixing bowl, crack the four eggs and add the granulated sugar. Beat together until pale and creamy, about 5–7 minutes.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the egg mixture to maintain airiness.
  6. Pour in the melted butter, water, and vanilla extract. Gently mix until well combined.
Baking
  1. Pour the batter into your prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Notes

To store, wrap tightly in plastic wrap and refrigerate for up to 3 days; or freeze for up to 3 months. Reheat in a low-temperature oven (300°F or 150°C) for about 10 minutes.