Description
This classic Southern-style sponge cake features a tender, buttery crumb and a delicate vanilla profile that makes it the perfect foundation for any occasion. Simple to prepare with pantry staples, it delivers a reliable, melt-in-your-mouth texture that pairs beautifully with fresh berries or a light dusting of sugar.
Ingredients
- 2 large eggs, room temperature
- 120g unsalted butter, softened
- 170g Chelsea White Sugar
- 240g all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup whole milk
Instructions
- Preheat your oven to 350°F (180°C) and grease and flour an 8-inch round cake pan or a small loaf tin.
- In a large bowl, cream the softened butter and sugar together using a mixer until the mixture is pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth emulsion.
- Sift the flour and baking powder together, then fold them into the butter mixture alternating with the milk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean; let cool in the pan for 10 minutes before moving to a wire rack.
Notes
To ensure the best rise, always use room-temperature eggs and butter, as this allows the fats to emulsify properly and trap more air during the creaming process. If you prefer a citrus twist, add the zest of one lemon to the sugar before creaming, and always measure your flour using the ‘spoon and level’ method to avoid a dense or heavy cake.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American