Sponge cake is a delicate and light, airy dessert that can be a fantastic base for nearly any kind of frosting or filling. Traditionally noted for its softness and subtle sweetness, this recipe of sponge cake is simple and yields a fantastically good-tasting confection, making it an ideal birthday cake or other celebratory cake, or even an afternoon tea treat. You will need four big eggs, 1 cup of granulated sugar, 1 cup of all-purpose flour, one teaspoon of baking powder, and a pinch of salt to make the sponge cake recipe. Of course, you can add a little vanilla extract if you are one of those aficionados about flavours. Preheat the oven to 350 F (175 C). Grease a round cake pan. Beat the eggs and sugar together in the mixing bowl until thick and pale; it should take about 5-7 minutes. There's a trick to do it right: incorporate as much air as you can so the light texture begins to set in. Pour the mixture into the egg mixture. Sift flour, baking powder, and salt over the mixture. Fold the spatula gently into the wet ingredients, folding in the dry ingredients without deflating the batter. When those come together, pour that batter into the prepared cake pan. It is done when golden brown and a toothpick put in the centre comes out clean. Leave the sponge cake to rest in the pan for a few minutes before transferring it to a wire rack. This marvellous sponge cake recipe can be presented with icing, fresh fruits, or whipped cream. Enjoy!

• 90 gms flour
• 2 large eggs
• ⅓ cup sugar
• 1/2 cup oil
• ¼ cup milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp vanilla extract

• Start by preheating your oven to 180 degrees Celsius (356 F). It will then be prepared at the right temperature when you start putting the cake in for baking.
• Meanwhile, take your 7-inch square cake pan and line it with parchment paper. Lining the pan helps the cake not stick to it; removing the cake from it will not pose any problem once you have baked it.
• You can also lightly grease the sides of the pan with oil or butter for extra insurance.
• Sift your flour with baking soda and powder in a very dry bowl. By sifting them through the sifter, you can make sure that these ingredients come out lump-free and properly combined.
• When sifting your flour, you must incorporate some air within; thus, this action will give your cake that lighter and fluffier feel.
• Sifting also ensures proper scattering and mixing of baking soda with baking powder within the batter so it will provide for proper rising in your cake.
• Mix the wet ingredients in a separate bowl: milk, oil, and vanilla extract.
• Mix well till you have a smooth liquid. Milk helps in moistening the cake, while oil makes the cake tender and moist.
• What's more important is the sweet flavour and aroma that vanilla extract generally brings to a baked good.
• Set this mixture aside as you will add it to the batter shortly.
• Now, let's crackdown on the eggs. Crack the eggs into a big mixing bowl.
• Use an electric beater or a stand mixer and whisk the eggs until frothy.
• The reason why eggs are frothed is to mix air into the eggs as well, which helps the cake turn fluffy and light.
• Start adding sugar slowly, one spoonful at a time, after frothing the eggs, and continue to whisk at that point as well.
• This dissolves the sugar into the eggs, and the mixture becomes light and fluffy. We have an important base for the cake- the foundation of a smooth and even batter.
• Once your egg-sugar mixture is lighter and fluffy, it is the right time to add those dry and wet ingredients.
• Sift the flour mixture and the milk-oil mixture into the egg mixture in succession.
• Use a spatula or whisk to fold together the ingredients gently. At this stage, avoid overmixing since that may make the cake very heavy.
• The intention at this step is just to bring all the elements together enough to establish a homogenous batter.
• Once your batter is ready, pour it into the prepared cake pan carefully.
• Make sure to evenly spread the batter so that your cake will bake evenly.
• Pop that pan in the oven and bake for 30 minutes. Within that time frame, the cake will rise, and the top's going to turn this appetizing golden brown.
• Turn the cake over on the pan or transfer it to a rack.
• Using a toothpick or skewer, penetrate to the centre of the cake.
• If clean, the cake is done. Bake for a few more minutes and probe again.
• Once you have baked the cake, remove it from the oven and place the pan on a cooling rack.
• Allow the cake to be in the pan for almost 10-15 minutes before attempting to lift it out using the parchment paper.
• Once you carefully lift out the cake from the pan, let it cool on the rack properly.
• Cooling the cake gives it sufficient time to set well and also makes cutting easier.
• Once cooled completely, the cake is ready to be served.
• Cut the sponge cake up into squares or any other form you wish. It is excellent as a light and fluffy vanilla cake to be served alone, though fresh fruit toppings, whipped cream, or an affixed dusting of powdered sugar can also accompany it.