Description
This classic sponge cake uses vegetable oil to create an exceptionally moist and tender crumb that stays fresh for days. With its light, airy texture and warm vanilla notes, it serves as the perfect base for seasonal berries or a simple dusting of powdered sugar.
Ingredients
- 6 large eggs
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.
- In a large bowl, beat the eggs and sugar together for 5 to 8 minutes until the mixture is thick, pale, and leaves a visible trail.
- Gently stream in the vegetable oil and vanilla extract while continuing to whisk at a lower speed.
- Sift the cake flour, baking powder, and salt together, then carefully fold these dry ingredients into the egg mixture using a spatula.
- Pour the batter into the prepared pan and bake for 25-30 minutes until the top is golden and springs back lightly when touched.
Notes
To ensure your sponge cake reaches its full height, avoid over-greasing the sides of the pan so the batter can effectively climb the walls as it bakes. For a perfectly level cake, let it cool completely in the pan for about 10 minutes before transferring it to a wire rack.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American