🧁 Soft Milk Sponge Cake (8-inch round)
✅ Ingredients
Egg mixture
4 large eggs (room temp)
120g (½ cup) sugar
1 tsp vanilla extract
Dry
120g (1 cup) cake flour
(or 100g all-purpose flour + 20g cornstarch)
1 tsp baking powder
¼ tsp salt
Milk mixture
60ml (¼ cup) warm milk
40ml (3 tbsp) neutral oil or melted butter
🔥 Instructions
1️⃣ Prep
Preheat oven to 170°C / 340°F
Line the bottom of an 8-inch pan with parchment (don’t grease sides)
2️⃣ Whip eggs & sugar
Beat eggs + sugar on high speed for 5–7 minutes
Mixture should be thick, pale, and ribbon-like
3️⃣ Fold in dry ingredients
Sift flour, baking powder, salt
Gently fold into egg mixture in 2–3 batches
(use a spatula, light hand!)
4️⃣ Add milk mixture
Mix warm milk + oil
Scoop 2 spoons of batter into milk mixture, stir
Gently fold everything back into main batter
(this prevents deflating)
5️⃣ Bake
Pour into pan, tap lightly
Bake 30–35 minutes
Toothpick should come out clean
6️⃣ Cool
Drop pan lightly from 10 cm height
Cool upside down on rack
Remove once fully cooled
✨ Pro Tips for Ultra Fluffy Cake
Eggs MUST be room temperature
Don’t overmix after flour goes in
Use cake flour for softer crumb
Let cake cool completely before slicing
🍓 Optional Add-ons
Brush with milk or simple syrup for extra moisture
Fill with whipped cream & strawberries
Perfect base for birthday cakes & Japanese-style shortcake
❄ Storage
Room temp (wrapped): 1 day
Fridge: up to 3 days
Freezer: 2 weeks (wrap well)
If you want, I can also give you:
🎂 Chocolate version
🍵 Matcha version
🥛 Ultra-moist milk-soaked version
🍋 Lemon fluffy sponge
Just tell me your vibe 😄
