Classic sponge cake

Rudo Kandiero

Happy New Year to you all. We thank God for life and good health. Let us celebrate the new year with a sponge cake

Ingredients

• 6 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour, sifted
• 1 teaspoon vanilla extract
• Quarter cup (60ml) warm milk (optional, for added moisture)
• Quarter teaspoon salt
• Half teaspoon baking powder (optional, for extra lift)

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper.
3. Separate the eggs – place yolks in one bowl and whites in another.
4. Whip egg whites with salt until foamy, gradually adding half of the sugar, beating until stiff peaks form.
5. Whisk egg yolks with the remaining sugar until pale and thick. Add vanilla and warm milk (if using).
6. Fold egg yolk mixture into the whites gently with a spatula.
7. Sift in the flour (and baking powder if using) in batches, folding gently to keep the batter airy.
8. Divide batter evenly between pans and bake for 22–25 minutes or until a toothpick comes out clean.
9. Cool completely before filling or frosting.

Tips

• For extra flavor, fill with whipped cream and fruit or a light buttercream.
• Do not overmix — gentle folding is key to the airy texture.