Easy Vanilla Sponge Cake Recipe: Moist and Fluffy!

This vanilla sponge cake is soft, incredibly fluffy, and has a light-as-air texture. Made with basic ingredients found in your pantry including flour, eggs, and sugar, this recipe ensures a moist and tender sponge cake that serves as an excellent canvas for many frostings and fillings.
Easily adaptable for any occasion, this cake can be effortlessly sliced into layers, making it an ideal foundation for layered creations. Whether it's a birthday celebration, Christmas feast, Thanksgiving gathering, Easter brunch, or any other festive.
Ingredients
240g/2 cups all-purpose flour (sifted)
2 teaspoons baking powder
1 cup vegetable oil
1/2 cup evaporated milk
1 1/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
Instructions
Prep:
Preheat Oven to 325˚F. Line the bottom of one 12″ cake pan with parchment paper (grease the sides with oil).
How to Make this Sponge Cake:
1. In the bowl of an electric stand mixer fitted with whisk attachment, beat 4 large eggs for 1 minute starting at medium and increasing to high speed. With the mixer on, gradually add 1 1/3 cups sugar and continue beating for 6-8 minutes until thick and fluffy.
2. Gradually add vegetable oil to egg and sugar mixture. Mix on low setting for 1 minute.
3. Whisk together 2 cups flour and 2 tsps. baking powder (sifted) then add the dry ingredients into fluffy egg mixture one half at a time. Fold with a spatula with each addition until fully combined.
4. Gradually add milk to mixture and continue to fold. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain.
5. Pour into prepared cake pan. Bake at 325˚F for 50-60 minutes, or until top is golden brown. Remove from pan by sliding a thin spatula around the edges, transfer to a wire rack and remove parchment backing. Cool cakes to room temperature and enjoy.
Tips
1. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom.
2. Bake cake right after folding in the flour - they should not sit too long!
3. Always use a conventional oven setting (not a convection/fan setting).
4. An electric hand mixer will take 2-4 minutes longer to beat the eggs.
Music:
uppbeat.io/t/y...
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