Instructions
When baking a classic vanilla sponge cake, it is important not to overmix the batter to keep it fluffy.
1. Preheat and prepare
Preheat the oven to 350°F (175°C).
Grease and flour an 8-inch cake pan or line it with parchment paper.
2. Combine the dry ingredients
In a medium bowl, sift together the flour, baking powder, and salt.
Beat lightly to distribute the ingredients evenly.
3. Beat the butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3 to 4 minutes, or until the mixture is light, pale, and fluffy.
This step adds air to the dough, which is crucial for achieving a tender crumb.
4. Add the eggs and vanilla.
Beat the eggs one at a time, mixing well after each addition.
Add the vanilla extract and scrape down the sides of the container.
5. Incorporate dry and wet ingredients
Add half of the dry mix and mix until everything is combined.
Pour in the milk and mix gently.
Add the remaining flour mixture and mix until the dough is smooth.
6. Bake
Transfer the dough to the prepared mold.
Tap gently to release air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve.
Let the cake rest in the pan for 10 minutes.
Transfer to a wire rack to cool completely before cutting.
