If you have been on the hunt for the perfect dessert base, look no further than this Moist Fluffy Sponge Cake Recipe. This cake is wonderfully tall and tender, striking that ideal balance between softness and structure that every baker dreams about. It whips up effortlessly with a handful of everyday ingredients, making it your reliable go-to for layered cakes, birthdays, tea times, or any celebration that deserves an extra touch of homemade magic. I can’t wait to share all the secrets to baking a sponge cake that rises beautifully, feels light as air, and stays moist enough to keep your taste buds dancing with every forkful.
Ingredients You’ll Need
What’s truly delightful about this Moist Fluffy Sponge Cake Recipe is how simple the ingredient list is, yet how each item plays an essential role. From the tender crumb to that perfect vanilla aroma, these ingredients promise a cake that’s unforgettable.
- 4 Eggs at room temperature: Eggs provide structure and help trap air for a light, fluffy texture.
- 150 g (¾ cup) Granulated sugar: Sweetness that also helps stabilize egg foam for that perfect rise.
- 2 teaspoons Vanilla extract: Adds warm, fragrant flavor to elevate the cake’s taste.
- 30 g (2 tablespoons) Whole milk at room temperature: Moisturizes the batter, keeping the crumb soft and tender.
- 55 g (¼ cup) Vegetable oil: Brings richness without weighing down the sponge.
- 125 g (1 cup) Cake flour (or all-purpose flour): Lower protein content means a softer, more delicate sponge.
How to Make Moist Fluffy Sponge Cake Recipe
Step 1: Prep the Oven and Equipment
Start by preheating your oven to 170 C / 340 F without the fan, and make sure all your ingredients are at room temperature—the secret to achieving that perfect batter consistency and rise. Prepare an 8-inch cake pan by lining the bottom and sides with parchment paper. For an ultra-even bake, use a homemade cake strip soaked in water and wrapped around your pan. This helps keep the sides cooler, ensuring the cake bakes flat and tall.
Step 2: Whip Eggs, Sugar, and Vanilla Until Fluffy
In a mixing bowl, whip the eggs, sugar, and vanilla extract on high speed for at least five minutes until the mixture becomes pale, creamy, and forms a ribbon when you lift the whisk—this “ribbon stage” is critical to trapping air that gives the cake its lift. Then, drop to a lower speed and whip for another 1-2 minutes to break down big bubbles into smaller, stable ones, preventing unsightly holes in your cake.
Step 3: Sift Flour and Fold Gently
Sifting the cake flour is essential to avoid lumps and to incorporate air. Using a rubber spatula, carefully fold the flour into your egg mixture just until combined—taking care not to deflate all the precious air you worked to build. This gentle folding keeps the sponge light and tender.
Step 4: Incorporate Milk and Oil with the Cut and Fold Method
Pour in the room temperature milk and vegetable oil, then use the “cut and fold” technique: cut down vertically through the batter, scoop from the bottom, and fold over gently while rotating the bowl. Repeat this until everything is just combined. This method ensures even mixing without losing the airy texture, which underpins the whole Moist Fluffy Sponge Cake Recipe.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and bake at 170 C / 340 F for about 40 minutes. Resist the temptation to open your oven before 30 minutes to keep the heat steady. Your cake is ready when a toothpick inserted in the center comes out clean. For a flawless finish, flip the cake upside down on a wire rack to cool completely before slicing or frosting.
How to Serve Moist Fluffy Sponge Cake Recipe
Garnishes
Enhance your sponge cake with simple yet elegant garnishes: a dusting of powdered sugar, fresh seasonal berries, or edible flowers instantly adds beauty and a fresh burst of flavor. Whipped cream or a drizzle of chocolate ganache can turn this humble cake into a show-stopping centerpiece.
Side Dishes
This cake pairs wonderfully with fruit compotes, lemon curd, or a scoop of creamy vanilla ice cream. Fresh fruits like sliced strawberries or kiwi bring bright acidity that balances the cake’s sweetness, making each bite refreshing and delightful.
Creative Ways to Present
For a special occasion, slice the cooled sponge horizontally to create layers, then frost each with your favorite buttercream, mousse, or jam. Presentation options are endless—serve as mini layered cakes, elegant trifle-style desserts, or even use the sponge as a base for a beautiful tiered wedding cake. Decorating is half the fun!
Make Ahead and Storage
Storing Leftovers
Wrap leftover sponge cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days to maintain moisture and softness. Avoid refrigeration as it can dry out the delicate crumb.
Freezing
You can freeze this cake for up to 2 months. Wrap it well in plastic wrap and then in aluminum foil or place it inside a freezer-safe bag. Thaw overnight in the fridge before serving to preserve that signature moist texture.
Reheating
If your sponge cake feels a little dry after storage, a quick 10-15 second zap in the microwave can refresh its softness. Alternatively, warm slices slightly in the oven at low heat for a few minutes—just be careful not to overdo it.
FAQs
Can I use all-purpose flour instead of cake flour for this recipe?
Yes, all-purpose flour can be used, but cake flour is preferred because of its lower protein content, which makes the sponge lighter and more tender. If using all-purpose, your cake might be a bit denser but still delicious.
Why is there no baking powder in this Moist Fluffy Sponge Cake Recipe?
This sponge cake relies on the air incorporated from whipping the eggs and sugar to rise instead of chemical leavening. This method creates a delicate, airy crumb that baking powder can’t replicate in this style of cake.
How do I know when the cake is done baking?
The best way is the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, your cake is ready. Avoid opening the oven too early, as that can cause the cake to sink.
Can I make this cake vegan or dairy-free?
This recipe depends on eggs and dairy for structure and moisture, so adaptations would require significant changes and substitutions. For a reliable vegan sponge cake, specialized vegan recipes are recommended.
Why is whipping the eggs in two stages important?
The first high-speed whipping builds volume and air bubbles, while the second slower whipping breaks large bubbles into smaller, more stable ones, resulting in a fluffier and evenly textured sponge cake without holes or tunnels.
Final Thoughts
There’s something truly special about mastering this Moist Fluffy Sponge Cake Recipe—it becomes a trusty foundation for countless sweet creations and celebrations. With simple ingredients and straightforward steps, you’re guaranteed a show-stopping, tender cake that’s ready to impress. I hope you’ll enjoy baking and sharing this recipe as much as I do; it’s truly a delicious journey worth taking!
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Moist Fluffy Sponge Cake Recipe
- Total Time: 55 minutes
- Yield: 1 cake, 8-inch round
Description
This moist and fluffy sponge cake recipe is the perfect base for layered cakes. It results in a tall, tender, and stable cake that is easy to frost. Made with simple ingredients and relying on whipped eggs for its rise, this moist sponge cake is ideal for both novice and experienced bakers looking for a reliable and delicious cake recipe.
Ingredients
Wet Ingredients
- 4 Eggs at room temperature
- 2 teaspoons Vanilla extract
- 30 g (2 tablespoons) Whole milk at room temperature
- 55 g (¼ cup) Vegetable oil
Dry Ingredients
- 150 g (¾ cup) Granulated sugar
- 125 g (1 cup) Cake flour (can substitute all-purpose flour)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 170°C (340°F) without the fan. Prepare a 20 cm (8-inch) cake pan by lining the bottom and sides with parchment paper. Dip a cake strip in water and wrap it around the pan to ensure even baking.
- Whip Eggs, Sugar, and Vanilla: In a mixing bowl, use an electric hand or stand mixer to whip the eggs, vanilla extract, and sugar at high speed for at least 5 minutes until the mixture is very pale, creamy, and fluffy, reaching the ribbon stage where the mixture falls back in ribbons.
- Refine Air Bubbles: Reduce your mixer speed to low and continue to whip for 1-2 more minutes to break down larger air bubbles into smaller ones, preventing holes in your baked cake.
- Sift and Fold in Flour: Sift the cake flour, then gently fold it into the egg mixture using a rubber spatula just until combined. Take care to avoid deflating the airy batter.
- Add Milk and Oil: Pour in the room temperature milk and vegetable oil. Use the cut and fold technique—cut through the center of the batter, scoop from the bottom, and fold the mixture over. Rotate the bowl with each fold and repeat until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into your prepared cake pan. Bake at 170°C (340°F) for about 40 minutes. Do not open the oven door during the first 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and immediately invert it upside down on a wire rack to cool completely. This prevents shrinkage and maintains height.
- Prepare for Serving or Decorating: Once cooled to room temperature, the sponge cake can be cut, layered, and frosted as desired.
Notes
- Ensure all ingredients are at room temperature before starting to achieve the best texture.
- All-purpose flour can be used instead of cake flour, but cake flour yields a softer sponge due to its lower protein content.
- No baking powder is added; the rise comes from the air incorporated by whipping eggs and sugar thoroughly.
- Weigh ingredients by grams using a digital scale for precision and accuracy in baking.
- A cake strip helps keep the sides of the cake cooler for even rising and a flat top, ideal for stacking and decorating.
- Use an oven thermometer to ensure the correct baking temperature, as ovens vary.
- Do not open the oven door in the first 30 minutes of baking to prevent the cake from collapsing.
- Let the cake cool completely before cutting to maintain its structure.
- The final sponge cake should be about 7-8 cm (2-3 inches) tall, perfect for multi-tiered cakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
