Directions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray, and lightly dust with flour to prevent sticking.
Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture becomes pale, thick, and fluffy. This should take about 5 minutes. The mixture should form ribbons when you lift the beaters.
Add Wet Ingredients: Gradually add the melted butter, milk, and vanilla extract to the egg mixture, gently folding them in until just combined. Be careful not to deflate the batter.
Incorporate Dry Ingredients: Sift the dry ingredients into the wet mixture in three parts, gently folding after each addition. Use a spatula to fold the batter, making sure not to overmix, as this will help keep the cake light and spongy.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Serve: Once the cake is completely cool, dust it with powdered sugar or frost it with your favorite icing. Serve it as is, or with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Tips and Variations
Flavor Enhancements: Add a teaspoon of almond extract or a hint of citrus zest (lemon, lime, or orange) to the batter for a subtle flavor twist.
Layered Cake: Double the recipe and bake in two separate pans to create a layered cake. Fill and frost with buttercream, jam, or fresh fruit for a more elaborate dessert.
Chocolate Version: To make a chocolate spongy cake, substitute 1/4 cup of the flour with unsweetened cocoa powder.
Gluten-Free Option: Use a gluten-free flour blend that’s designed for baking to make this cake gluten-free. Ensure all other ingredients are gluten-free as well.
How to Store and Reheat
This spongy cake can be stored at room temperature in an airtight container for up to 3 days. If you’ve frosted the cake, it’s best to store it in the refrigerator to keep the frosting fresh. To freeze, wrap the cake (without frosting) in plastic wrap, then in aluminum foil, and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
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