Fluffy Homemade Sponge Cake
This light-as-air sponge cake is a beloved classic with Portuguese roots. The secret lies in the billowy meringue base that gives it an irresistibly soft crumb. Whether served plain, dusted with powdered sugar, or layered with fruit, it never disappoints.
🛒 Ingredients
8 servings
- 4 large eggs, separated
- 1¾ cups (210 g) all-purpose flour, sifted
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) hot whole milk
- 1 tablespoon baking powder
- Butter and flour for the pan
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
Beat egg whites with an electric mixer until stiff peaks form. Gradually add sugar and continue beating until you have a glossy, thick meringue.
- 3
Add egg yolks one at a time to the meringue, folding gently with a spatula after each addition to keep the batter airy.
- 4
Sift flour and baking powder over the batter and fold in with gentle, sweeping strokes until just combined.
- 5
Pour in the hot milk in a slow, steady stream and fold until the batter is smooth and uniform.
- 6
Pour into the prepared pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before unmolding.
💡 Chef's Tip
Bring eggs to room temperature before starting for maximum volume when beating the whites. Serve with a dusting of powdered sugar or a side of fresh berries.
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Same category — Desserts
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