Both my kids and I are huge fans of homemade cake. There’s something special about making it at home—the texture is softer, moister, and springier than store-bought versions, and we never seem to tire of it.
I’ve made this recipe countless times, and it has never let me down. Every time I bake it, my kids can’t wait to dig in, and it’s usually gone in no time.
Here, I’ll walk you through the steps to make this delicious sponge cake. This recipe is for a 4-inch cake.
Ingredients
- 60 grams whole milk – Adds moisture and a subtle milky aroma.
- 30 grams melted butter – Contributes to a rich, moist, and tender texture.
- 3 eggs – Essential for structure and a light, airy crumb.
- 60 grams granulated sugar – Sweetens the cake.
- 30 grams cake flour – Provides a soft and fluffy texture.
Instructions
Prepare the Milk and Butter Mixture
- In a small bowl, combine 30 grams of whole milk and 30 grams of melted butter. Stir well until thoroughly mixed, then set aside.
Whip the Eggs
- Place 3 eggs and 60 grams of granulated sugar into a clean mixing bowl. Using an electric mixer, beat the eggs until light and fluffy. As you whip, the egg mixture will lighten in color and increase in volume. Continue whipping for about 5 minutes until the mixture is thick enough to form a stable ribbon shape when lifted, which indicates that it’s perfectly whipped.
Incorporate the Flour
- Sift 60 grams of cake flour into the whipped egg mixture. Sifting helps to prevent clumping and results in a finer crumb. Gently fold the flour into the eggs with a rubber spatula, being careful not to overmix to avoid deflating the batter.
Combine the Milk-Butter Mixture with the Egg Batter
- Gradually add the milk-butter mixture into the egg batter in two parts, folding gently with a rubber spatula after each addition. Use a light touch to ensure the batter stays airy and does not deflate.
Bake the Cake
- Pour the batter into a cake mold of your choice—round or square both work well.
- Preheat the oven to 150°C (300°F).
- Place the mold in the preheated oven and bake for 40 minutes. Keep an eye on the cake to ensure it doesn’t over-brown or burn.
Key Features
Delicate Texture
- By sifting the flour and gently folding, along with precise baking time and temperature, this cake develops a fine, tender crumb without any graininess.
Fluffy and Delicious
- The whipped eggs and butter lend a light, soft texture that melts in your mouth, leaving you craving another bite.
Give this sponge cake recipe a try! Follow these steps, and you’ll be able to make a deliciously tender and fluffy treat at home.
Sponge Cake - A Delicate and Fluffy Treat
Both my kids and I are huge fans of homemade cake. There’s something special about making it at home—the texture is softer, moister, and springier than store-bought versions, and we never seem to tire of it.I've made this recipe countless times, and it has never let me down. Every time I bake it, my kids can’t wait to dig in, and it’s usually gone in no time.
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Servings: 2
Calories: 390kcal
Ingredients
- 60 grams whole milk – Adds moisture and a subtle milky aroma.
- 30 grams melted butter – Contributes to a rich moist, and tender texture.
- 3 eggs – Essential for structure and a light airy crumb.
- 60 grams granulated sugar – Sweetens the cake.
- 30 grams cake flour – Provides a soft and fluffy texture.
Instructions
Prepare the Milk and Butter Mixture
- In a small bowl, combine 30 grams of whole milk and 30 grams of melted butter. Stir well until thoroughly mixed, then set aside.
Whip the Eggs
- Place 3 eggs and 60 grams of granulated sugar into a clean mixing bowl. Using an electric mixer, beat the eggs until light and fluffy. As you whip, the egg mixture will lighten in color and increase in volume. Continue whipping for about 5 minutes until the mixture is thick enough to form a stable ribbon shape when lifted, which indicates that it’s perfectly whipped.
Incorporate the Flour
- Sift 60 grams of cake flour into the whipped egg mixture. Sifting helps to prevent clumping and results in a finer crumb. Gently fold the flour into the eggs with a rubber spatula, being careful not to overmix to avoid deflating the batter.
Combine the Milk-Butter Mixture with the Egg Batter
- Gradually add the milk-butter mixture into the egg batter in two parts, folding gently with a rubber spatula after each addition. Use a light touch to ensure the batter stays airy and does not deflate.
Bake the Cake
- Pour the batter into a cake mold of your choice—round or square both work well.
- Preheat the oven to 150°C (300°F).
- Place the mold in the preheated oven and bake for 40 minutes. Keep an eye on the cake to ensure it doesn’t over-brown or burn.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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Nutrition
Calories: 390kcal | Carbohydrates: 43g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 202mg | Potassium: 155mg | Fiber: 1g | Sugar: 32g | Vitamin A: 780IU | Calcium: 80mg | Iron: 1mg
