This melt-in-your-mouth sponge cake is a dream come true for anyone who loves soft, tender, and airy desserts. With just a few staple ingredients and simple steps, I can whip up a cake that's perfect for tea time, birthdays, or any casual gathering. Every bite feels like a delicate cloud, and it's incredibly versatile for dressing up with fruits or whipped cream.
Why You’ll Love This Recipe
I love how easy and foolproof this sponge cake is. The texture is light and fluffy, making it a perfect companion for my coffee or tea breaks. Whether I want a simple dessert or a beautiful base for layered creations, this recipe never disappoints. It’s quick to prepare, endlessly customizable, and the end result always feels special without a lot of fuss.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 eggs
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1 cup sugar
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1 cup all-purpose flour
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½ cup milk
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½ cup melted butter
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1 teaspoon baking powder
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Lemon zest to taste (optional)
Directions
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I preheat the oven to 180°C (350°F) and grease a baking pan with butter and flour.
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In a large bowl, I beat the eggs with sugar until the mixture becomes light and fluffy.
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I stir in the milk and melted butter until well combined.
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I sift the flour and baking powder into the bowl and gently fold them into the wet ingredients.
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If I feel like adding a fresh note, I mix in some lemon zest.
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I pour the batter into the prepared pan and bake for 30–35 minutes, checking with a toothpick to make sure it comes out clean.
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Once baked, I remove the cake from the oven and let it cool slightly before unmolding.
Servings and timing
This cake makes about 6–8 slices.
Prep time is around 10 minutes, bake time is 30–35 minutes, so the total time needed is approximately 45 minutes.
Variations
When I want to change things up, I sometimes dust the top with powdered sugar for a simple, elegant look. Serving the cake with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze also adds a delightful twist.
Storage/Reheating
I store the sponge cake in an airtight container at room temperature for up to 3 days. If I want to refresh it a bit before serving, I warm a slice for a few seconds in the microwave to bring back some of that just-baked softness.
FAQs
How do I know when the sponge cake is fully baked?
I insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I make this sponge cake ahead of time?
Yes, I often bake it a day ahead and store it in an airtight container to keep it moist.
What can I use instead of lemon zest?
When I want a different flavor, I swap lemon zest with orange zest or a touch of vanilla extract.
Why did my sponge cake sink in the middle?
It usually happens if I open the oven door too early or if the batter was overmixed. I make sure to handle it gently and avoid opening the oven until the cake is mostly baked.
Can I freeze sponge cake?
Absolutely! I wrap the cooled cake tightly in plastic wrap and then foil before freezing. It stays good for up to 2 months.
Conclusion
This melt-in-your-mouth sponge cake is one of my favorite go-to recipes when I need a quick, reliable, and delicious dessert. It’s incredibly versatile, easy to personalize, and always leaves everyone asking for another slice. If I’m looking for a cake that's as light as air and rich in flavor, this is the one I reach for.
Melt-in-Your-Mouth Sponge Cake
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Yield: 6–8 slices
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Melt-in-Your-Mouth Sponge Cake is a light, airy, and tender dessert that's perfect for any occasion. Made with simple ingredients like eggs, sugar, and flour, this cake offers a delicate texture that's ideal for tea time, birthdays, or casual gatherings. Quick to prepare and endlessly versatile, it’s the ultimate treat for cake lovers.
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- ½ cup milk
- ½ cup melted butter
- 1 tsp baking powder
- Lemon zest to taste (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease a baking pan.
- Beat eggs and sugar together until light and fluffy.
- Stir in milk and melted butter until combined.
- Sift flour and baking powder into the wet mixture and fold gently.
- Add lemon zest if desired.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool slightly before unmolding.
Notes
- Optional toppings include powdered sugar, whipped cream, or fresh berries.
- Swap lemon zest for orange zest or vanilla for different flavor profiles.
- Avoid overmixing the batter to maintain a fluffy texture.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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