Milk Sponge Cake (Classic, Fluffy & Delicate)

recipe | June 6, 2025

The Perfect Light, Airy Cake for Tea Time, Layered Desserts, or Strawberry Shortcake!

This Milk Sponge Cake is a soft, tender, and slightly sweet classic that melts in your mouth. Made with simple ingredients, it’s lighter than chiffon but richer than angel food cake, making it ideal for soaking up syrups, layering with cream, or enjoying plain with a cup of tea.

Why You’ll Love This Recipe

✔ Only 5 ingredients – Basic pantry staples
✔ No butter needed – Light texture from whipped eggs


✔ Versatile base – Perfect for trifles, strawberry shortcake, or tiramisu
✔ No baking powder – Pure, airy rise from properly beaten eggs

Ingredients *(Makes one 8-inch round cake)*

Main Ingredients

  • 4 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) whole milk, warm
  • ¼ cup (60ml) vegetable oil (or melted butter)
  • 1 cup (120g) cake flour (or all-purpose flour + 2 tbsp cornstarch)
  • ½ tsp vanilla extract (optional)
  • Pinch of salt

(Optional: 1 tbsp lemon zest or almond extract for variation)

Step-by-Step Instructions

1. Prep & Preheat

  1. Preheat oven to 325°F (160°C).
  2. Line an 8-inch round pan with parchment paper (do NOT grease the sides—this helps the cake rise).

2. Whip Eggs & Sugar (Key for Fluffiness!)

  1. In a heatproof bowl, whisk eggs and sugar.
  2. Place the bowl over a simmering water bath (double boiler), whisking constantly for 2-3 minutes until warm (about 110°F/43°C).
  3. Remove from heat and beat with a mixer for 5-7 minutes until pale, thick, and tripled in volume (ribbon stage).

3. Fold in Dry & Wet Ingredients

  1. Sift flour in 3 batches, gently folding with a spatula after each addition.
  2. In a separate bowl, mix warm milk, oil, and vanilla.
  3. Pour 1/3 of the milk mixture into the batter, folding gently. Repeat twice more.

4. Bake & Cool Properly

  1. Pour batter into the pan and tap lightly to remove bubbles.
  2. Bake 30-35 minutes until golden and a toothpick comes out clean.
  3. Invert the pan immediately (to prevent sinking) and cool completely before removing.

Pro Tips for the Perfect Sponge Cake

🍰 Room temp eggs – Whip better for maximum volume.
🔥 Low & slow baking – Prevents cracking and ensures even texture.
🍯 Flavor variations – Brush with sugar syrup (like lemon or coffee) for extra moisture.
⏳ Storage – Keeps 3 days airtight; freeze unfrosted for 1 month.

Serving Ideas

  • Strawberry shortcake – Layer with whipped cream & berries
  • Tiramisu base – Soak in coffee & mascarpone
  • Simple tea cake – Dust with powdered sugar

FAQ

Q: Why did my cake sink?
A: Underbaking or overmixing the batter. Ensure proper whipping and baking time.

Q: Can I use all-purpose flour?
A: Yes, but replace 2 tbsp flour with cornstarch for a lighter texture.

Q: Why no butter?
A: Butter weighs down the batter—oil keeps it light while adding moisture.

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