There’s something timeless and comforting about a perfectly baked sponge cake. Soft, airy, and delightfully moist, this classic cake is the perfect foundation for everything from birthday celebrations to everyday tea-time treats. Whether you enjoy it plain, layered with cream and fruit, or topped with ganache, this is your go-to recipe for a fluffy and tender sponge cake that never disappoints.

Why You’ll Love This Moist Sponge Cake

Light and Fluffy: Whipped eggs give this cake its signature airy structure.
Moist and Tender: Oil and milk keep it soft and moist for days.
Simple Ingredients: Nothing fancy just basic pantry staples.
Versatile Base: Use it for layer cakes, trifles, or enjoy it as-is with a cup of tea.
Perfect Every Time: A foolproof method that delivers consistent results.

Ingredients in The Best Moist Sponge Cake

Eggs (room temperature)

The heart of any sponge cake. Whipping them with sugar gives that classic rise and airy crumb.

Granulated Sugar

Sweetens and stabilizes the whipped eggs.

All-Purpose Flour or Cake Flour

Cake flour yields a more delicate crumb, but all-purpose works well too.

Baking Powder

Gives the batter an extra lift.

Salt

A small amount enhances the overall flavor.

Milk (warm)

Keeps the crumb moist and tender.

Neutral Oil (vegetable, canola, or sunflower)

Provides moisture and a soft texture without adding flavor.

Vanilla Extract

Adds warmth and enhances the flavor profile.

(Exact quantities and steps are detailed in the recipe card below.)

Instructions

Step 1: Preheat & Prep

Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

Step 2: Whip the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar on high speed until pale, thick, and tripled in volume (about 8 minutes). This step is crucial for a light sponge.

Step 3: Sift Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry mix into the egg mixture in three parts. Use a spatula and a light hand to maintain the volume.

Step 4: Add Wet Ingredients

Warm the milk and oil together (not hot, just warm), then stir in the vanilla. Slowly drizzle this mixture down the side of the bowl while folding it into the batter until fully combined.

Step 5: Bake

Pour the batter into your prepared pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool

Let the cake cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing or decorating.

Nutrition Facts:

Servings: 8
Calories per serving: ~260

(put them as notes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes

How to Serve The Best Moist Sponge Cake

• Enjoy it plain with a dusting of powdered sugar
• Layer with whipped cream and strawberries for a simple shortcake
• Fill with jam and buttercream for a Victoria sponge
• Frost with chocolate ganache or vanilla buttercream for special occasions
• Cut into cubes and serve in trifles or parfaits

Additional Tips

• Don’t rush the eggs: Beating them long enough is key to achieving that airy rise.
• Warm, not hot milk and oil: This helps the batter absorb them smoothly without collapsing.
• Use cake flour for extra softness (but all-purpose works fine too).
• Cool completely before slicing to avoid tearing the crumb.
• Store covered at room temperature for 2–3 days or refrigerate for longer freshness.

FAQ’s

1. Can I use butter instead of oil?
Yes, but oil gives a moister result. Melted butter will make the crumb slightly firmer.

2. What’s the difference between sponge cake and regular cake?
Sponge cakes rely on whipped eggs for lift, making them lighter and airier than butter-based cakes.

3. Can I add cocoa powder for a chocolate version?
Absolutely! Replace 2 tablespoons of flour with cocoa powder for a light chocolate sponge.

4. Why did my cake deflate?
Overmixing or opening the oven too early can cause the cake to collapse. Be gentle and patient.

5. Can I double the recipe?
Yes just use a larger pan or split the batter into two pans and adjust the baking time.

6. What if I don’t have a stand mixer?
A hand mixer works perfectly just ensure you beat the eggs and sugar long enough.

7. Can I freeze the sponge cake?
Definitely. Wrap tightly in plastic wrap and freeze for up to 2 months.

8. Can I make cupcakes with this batter?
Yes! Fill liners 2/3 full and bake at the same temperature for 18–20 minutes.

9. Do I need to use parchment paper?
Highly recommended it prevents sticking and makes removal easier.

10. Is it sweet enough to eat plain?
Yes! It’s lightly sweet and perfect on its own or with tea.

Conclusion

This truly is The Best Moist Sponge Cake Recipe a reliable, versatile, and absolutely delicious classic that belongs in every home baker’s rotation. It’s easy to make, beautifully fluffy, and the perfect base for endless cake creations. Whether dressed up or kept simple, it’s guaranteed to be a hit every time you bake it.

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