How to Make the Spongiest Sponge Cake of all Time

Now everyone loves a good sponge. Whether it be a traditional strawberries and cream high tea cake style, or the base to your next spectacular cake design, a good sponge goes a long, long way. The secret to this particular sponge cake’s ‘sponginess’ is to whip it. (…and I do mean whip it!), so if you're opting to whip by hand - skip this recipe now and go buy yourself a free standing mixer. Here's the low down:

Ingredients

4 eggs

2 cups sugar

1 tsp vanilla

1 cup whole milk (or dairy substitute of your choice – eg, soy milk, almond milk)

1/4 cup butter (or dairy substitute of your choice – eg, Nuttalex)

2 cups all-purpose flour

2 tsp baking powder

a pinch of salt

Method

1. Beat eggs in large mixing bowl with paddle attachment for at least 3 - 4 minutes.

2. Add sugar, and continue whipping for another 5 minutes until light and fluffy. (I wasn’t kidding about the whipping)

3. Add vanilla and stir on low until just combined.

4. In a separate bowl, mix up dry ingredients. Add to eggs and sugar on low speed until just combined.

5. In a saucepan (or microwave), heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

6. Pour into two greased and floured 8" round cake pans.

7. Bake at 180C until a skewer inserted in the centre comes out clean. Remove from oven and turn out onto wire cooling racks to cool completely.

Bakers Tip:

You know your cake is cooked when you can smell that sweet smell coming out of your kitchen. If you keep opening the oven door to check before it's ready, your cake may drop and you will lose all that whipping hard work!