Milk Sponge Cake – Light, Fluffy, and Irresistible

This milk sponge cake is one of the fluffiest, softest cakes you’ll ever make. It’s sweet, light as air, and perfect for any occasion. Whether you’re serving it plain or dressed up with whipped cream, fresh berries, or a scoop of ice cream, this cake will quickly become a favorite in your home. The key to its dreamy texture lies in beating the eggs for a full 10 minutes to create a light, airy structure.

Why You’ll Love This Cake:

• Incredibly light and fluffy texture
• Simple pantry ingredients
• Perfect base for layer cakes or trifles
• Ideal for birthdays, holidays, or afternoon tea

Ingredients

• 4 large eggs
• 2 cups (400g) granulated sugar
• 1 tsp vanilla extract
• 2¼ cups (270g) all-purpose flour
• 2¼ tsp baking powder
• ¼ tsp salt
• 1¼ cups fat-free milk
• 10 tbsp (140g) unsalted butter, cubed

Instructions

1. Prep the oven and pan
   Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one 10-inch springform pan) with parchment paper. Set aside.
2. Warm the eggs
   Place the eggs (in their shells) in a bowl of warm tap water for 5 minutes. This helps them whip to greater volume.
3. Whip the eggs and sugar
   In a large mixing bowl, beat the warm eggs on high speed for 5 minutes or until they’re pale, thick, and doubled in volume. Gradually add sugar and continue beating for 2–3 more minutes until the mixture is light and fluffy. Beat in vanilla extract.
4. Add dry ingredients
   In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Beat until just combined. Scrape down the sides of the bowl as needed.
5. Add warm milk and butter
   In a small saucepan, heat the milk and butter over medium heat until steaming and the butter is melted. Slowly pour the hot milk mixture into the batter while mixing on low speed. Mix until smooth and well combined.
6. Bake
   Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
7. Cool and serve
   Let the cakes cool in the pans on a wire rack for 30 minutes. Then run a knife around the edges and gently remove the cakes. Let them cool completely before slicing or frosting.

Tips for the Best Milk Sponge Cake

• Don’t skip warming the eggs – it makes a huge difference in volume and texture.
• Be patient when whipping – those 10 minutes are crucial!
• Serve with flair – a dusting of powdered sugar, whipped cream, or fruit makes this cake shine.