Step 1: Prepare the Oven
Preheat your oven to 340°F (170°C).
Grease and line an 8-inch (20 cm) square pan or a 9-inch (23 cm) round cake pan with parchment paper.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 5–7 minutes, until the mixture becomes pale, thick, and triples in volume.
Step 3: Add the Wet Ingredients
Mix the warm milk, vegetable oil (or melted butter), and vanilla extract together.
Slowly pour the mixture into the beaten eggs while mixing on low speed until just combined.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Step 5: Combine the Batter
Sift the dry ingredients into the wet mixture in two or three additions.
Using a rubber spatula, gently fold the batter until no streaks of flour remain. Be careful not to overmix, as this can deflate the batter.
Step 6: Bake
Pour the batter into the prepared pan and gently tap it on the counter a couple of times to release any large air bubbles.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool
Let the cake cool in the pan for 10 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing.
Step 8: Serve
Dust with powdered sugar, serve with fresh berries and whipped cream, or enjoy it plain with a cup of tea or coffee.
Tips for the Best Sponge Cake
- Always use room-temperature eggs for maximum volume.
- Sift the flour to keep the cake light and fluffy.
- Fold the batter gently to preserve the air whipped into the eggs.
- Do not open the oven during the first 30 minutes of baking.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Enjoy this incredibly soft and fluffy milk sponge cake—perfect on its own or dressed up with your favorite frosting, fruit, or jam! 🍰🥛✨
