Soft Milk Sponge Cake
Ingredients
Wet Ingredients
- 4 large eggs (room temperature)
- 1½ cups (300 g) granulated sugar
- 1 cup (240 ml) full-fat milk (warm, not hot)
- ¾ cup (170 g) unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
Prepare the Pan
- Preheat oven to 340°F (170°C)
- Grease a 9×13 inch pan
- Line bottom with parchment paper
Beat Eggs & Sugar (Very Important)
- In a large bowl, beat eggs and sugar 5–7 minutes
- Mixture should be pale, thick, and fluffy
- This step gives the cake its height and softness
Add Liquids
- Slowly pour in melted butter while mixing
- Add warm milk and vanilla
- Mix gently until smooth
Add Dry Ingredients
- Sift flour, baking powder, and salt together
- Add to batter in 2–3 batches
- Fold gently (do NOT overmix)
Batter should be smooth and thick but pourable
Bake
- Pour batter into pan
- Tap pan lightly to remove air bubbles
- Bake 40–45 minutes
- Top should be golden and spring back when touched
Cool Properly
- Cool in pan 15 minutes
- Remove and cool completely on rack
- Slice only when fully cooled for best texture
Optional Enhancements
- Brush top with warm milk + sugar for extra moisture
- Dust with powdered sugar
- Serve with butter, jam, or honey
- Add lemon zest or orange zest for aroma
Tips for EXTRA FLUFFY Cake
- Eggs must be room temperature
- Milk should be warm
- Do not open oven early
- Do not overmix flour
Variations
- Chocolate: replace ½ cup flour with cocoa powder
- Orange cake: add orange zest + juice splash
- Coconut milk cake: replace milk with coconut milk