Classic Milk Sponge Cake

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Classic Milk Sponge Cake

Soft, airy, and melt-in-your-mouth delicious — this Milk Sponge Cake is a timeless treat that’s as satisfying as it is simple. It boasts a light, tender crumb thanks to perfectly whipped eggs and warm milk infused with butter. Whether enjoyed plain with tea or dressed up with whipped cream and fresh berries, this cake is one you’ll make again and again.

Why You’ll Love This Cake

  • Feather-light texture from whipped eggs
  • Simple pantry ingredients
  • Versatile base for layering or topping
  • Perfect with berries, cream, or ice cream

Ingredients

  • 4 large eggs (room temperature or warmed in warm water)
  • 2 cups (400g) granulated sugar
  • 1 tsp vanilla extract
  • 2¼ cups (270g) all-purpose flour
  • 2¼ tsp baking powder
  • ¼ tsp salt (optional, to balance sweetness)
  • 1¼ cups fat-free milk
  • 10 tbsp unsalted butter, cubed

Instructions

1. Prepare Your Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or one 10-inch springform pan with oil or butter. Line the bottoms with parchment paper for easy release.

2. Warm the Eggs

To ensure maximum volume when whipped, place the eggs (still in their shells) in a bowl of warm tap water for 5–10 minutes. This step is key to achieving a light sponge.

3. Sift Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt (if using). Set aside.

4. Heat Milk & Butter

In a small saucepan, combine the milk and butter over medium heat. Heat until the butter is melted and the mixture is hot and steaming, but not boiling. Remove from heat and set aside.

5. Whip the Eggs and Sugar

In a large mixing bowl, using an electric mixer (preferably with a whisk attachment), beat the warm eggs on high speed for about 5 minutes, or until they’ve doubled in volume and are pale yellow and fluffy.

Gradually add the sugar while beating, and continue mixing for another 2–3 minutes, until the mixture is very light and airy. Mix in the vanilla extract.

6. Incorporate the Dry Ingredients

Reduce mixer speed to low. Slowly add the sifted dry ingredients, mixing just until combined. Pause to scrape down the sides and bottom of the bowl to ensure even mixing.

7. Add the Warm Milk Mixture

With the mixer still on low, slowly pour in the hot milk and butter mixture, allowing it to blend smoothly into the batter. Mix just until everything is incorporated. The batter will be smooth and pourable.

8. Bake

Pour the batter evenly into the prepared pans. Bake for 35–40 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

9. Cool and Serve

Allow the cakes to cool in their pans on a wire rack for 30 minutes. Then, gently run a knife around the edges, remove the cakes from the pans, and let them cool completely.

For a finishing touch, you can lightly dust the top with granulated sugar or serve with whipped cream, fresh berries, or a scoop of vanilla ice cream.

Tips for Success

  • Don’t skip warming the eggs — this step ensures a better rise and texture.
  • Be gentle when adding flour to avoid deflating the airy egg mixture.
  • Avoid overbaking, which can dry out the sponge. Begin checking at the 33-minute mark.

This classic milk sponge cake is perfect for layering, slicing, or snacking as-is. Whether you’re baking for a special occasion or a cozy afternoon treat, it’s a recipe that never fails to impress.

 

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