Classic Sponge Cake – homerecipes1

Here’s a classic Sponge Cake recipe (light, airy, and perfect for layering like your mocha cake):

🍰 Classic Sponge Cake (8-inch / 20 cm pan)

🥚 Ingredients

4 large eggs (room temperature)
1 cup (200 g) granulated sugar
1 cup (120 g) cake flour (sifted)
1 tsp vanilla extract
2 tbsp milk (optional, for slightly softer texture)
2 tbsp unsalted butter (melted, optional for richer sponge)
Pinch of salt

🔥 Instructions

1️⃣ Prepare

Preheat oven to 350°F (175°C).
Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.

2️⃣ Whip Eggs & Sugar

In a large bowl, beat eggs and sugar with an electric mixer on high speed for 8–10 minutes.
Mixture should become pale, thick, and tripled in volume.
When you lift the whisk, the batter should fall in a ribbon that slowly disappears.

3️⃣ Add Flavor

Gently mix in vanilla and salt.

4️⃣ Fold in Flour

Sift flour over the batter in 2–3 additions.
Fold gently using a spatula. Do not overmix — keep the air in.

5️⃣ Add Butter (Optional Step)

If using butter and milk:
- Mix melted butter with milk.
- Add a few tablespoons of batter into the butter mixture first (to lighten it).
- Gently fold back into main batter.

6️⃣ Bake

Pour into pan and smooth the top.
Bake for 25–30 minutes until golden and springy.
Toothpick inserted in center should come out clean.

7️⃣ Cool

Invert pan onto a rack and cool completely before removing.

🎂 Pro Tips for Perfect Sponge

✔ Eggs must be room temperature for maximum volume
✔ Do not open oven during first 20 minutes
✔ Fold gently — air is what makes sponge rise
✔ Best used same day or wrap tightly once cooled

If you’d like, I can also give you:

☕ Mocha sponge version
🍫 Chocolate sponge version
🍰 Genoise (European-style sponge)
📏 Recipe for 9-inch or sheet pan
🥣 Eggless sponge cake

Just tell me which one you want 😊