Fluffy Sponge Cake

Fluffy Sponge Cake

Ingredients:

• 6 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/4 cup milk, room temperature

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper.
2. Prepare the Dry Ingredients:
   • In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
3. Whip the Eggs:
   • In a large mixing bowl, add the eggs and granulated sugar. Using an electric mixer, beat on high speed for about 5-7 minutes, or until the mixture becomes thick, pale, and triples in volume.
4. Incorporate the Dry Ingredients:
   • Gently fold the sifted dry ingredients into the egg mixture in three additions, using a spatula. Be careful not to deflate the batter.
5. Add the Wet Ingredients:
   • Combine the melted butter, vanilla extract, and milk in a small bowl. Gradually add this mixture to the batter, folding gently until well incorporated.
6. Pour the Batter:
   • Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake the Cake:
   • Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Serve:
   • Once the cake is completely cooled, slice it into squares or rectangles and serve. You can dust the top with powdered sugar or serve with whipped cream and fresh fruit if desired.

Tips:

• Ensure the eggs are at room temperature for better volume.
• Fold the ingredients gently to maintain the airy texture of the batter.

Enjoy your light and fluffy sponge cake!