Ingredients (8-inch / 20 cm cake)
4 large eggs (room temperature)
¾ cup (150 g) sugar
1 tsp vanilla extract
¾ cup (90 g) all-purpose flour
1 tsp baking powder
Pinch of salt
2 tbsp milk (optional, for extra softness)
2 tbsp melted butter or oil (optional)
Instructions
Preheat oven to 170°C (340°F). Grease and line an 8-inch round pan.
Whip eggs and sugar together using a mixer for 5–7 minutes until very pale, thick, and fluffy (this step gives the sponge its rise).
Add vanilla and gently mix.
Sift flour, baking powder, and salt together.
Fold dry ingredients into the egg mixture gently using a spatula (do not overmix).
If using, fold in milk and melted butter/oil gently.
Pour batter into the pan and tap lightly to remove air bubbles.
Bake for 25–30 minutes, until golden and a toothpick comes out clean.
Cool for 10 minutes, then turn out onto a rack.
Be gentle when folding to keep the cake airy.
Don’t open the oven during baking.
