Classic Vanilla Sponge Cake Recipe with 4 Eggs: Light, Fluffy, and Perfect Every Time
Why You’ll Love This Classic Vanilla Sponge Cake
Looking for a reliable cake recipe that uses exactly 4 eggs? This classic vanilla sponge cake is your answer! Whether you have 4 eggs sitting in your fridge or you’re following a family recipe that calls for this specific amount, this cake delivers every single time. It’s wonderfully light, perfectly sweet, and has that tender crumb that makes every bite melt in your mouth.
This recipe is beginner-friendly but produces bakery-quality results. The best part? You probably already have all the ingredients in your pantry. It’s the perfect base for birthday cakes, layer cakes, or simply enjoyed with a cup of tea. Plus, it’s versatile enough to customize with your favorite flavors and frostings.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 25-30 mins | 45 mins | 8-10 | Easy |
What You’ll Need
For the Cake:
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1/4 cup (60ml) melted butter (cooled slightly)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons whole milk
For Simple Dusting (Optional):
- Powdered sugar for dusting
- Fresh berries for serving
Substitution Notes:
- Eggs: Must be room temperature for best results
- Butter: Can substitute with vegetable oil (use 3 tablespoons)
- Milk: Any milk variety works, including almond or oat milk
- Vanilla: Try almond extract for a different flavor profile
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour, tapping out excess. You can also line the bottom with parchment paper for extra insurance.
- Prepare your eggs and sugar. In a large mixing bowl, crack the 4 eggs and add the granulated sugar. Using an electric mixer (hand mixer or stand mixer), beat on high speed for 8-10 minutes until the mixture becomes pale, thick, and tripled in volume. The mixture should fall in ribbons when you lift the beaters.
Pro Tip: Room temperature eggs whip up much better than cold ones. If you forgot to take them out early, place them in a bowl of warm water for 10 minutes.
- Sift the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Sifting isn’t absolutely necessary, but it helps create an even lighter cake.
- Add vanilla and milk. Once your egg mixture is properly whipped, gently fold in the vanilla extract and milk using a rubber spatula. Be gentle to maintain the airiness.
- Incorporate the flour mixture. Add the flour mixture to the egg mixture in three additions, folding gently after each addition. The key word here is gentle – you want to maintain all those air bubbles you created during whipping.
Critical Step: Don’t overmix! Stop folding as soon as you no longer see streaks of flour.
- Add the melted butter. Make sure your melted butter has cooled slightly (it should be warm, not hot). Drizzle it around the edges of the bowl and fold it in quickly but gently. This prevents the butter from deflating your batter.
- Pour and bake. Transfer the batter to your prepared pan, spreading it evenly. Bake for 25-30 minutes or until the cake springs back lightly when touched in the center, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
- Cool properly. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.
How to Serve
This versatile sponge cake is delicious on its own or dressed up for special occasions:
Simple Serving Ideas:
- Dust with powdered sugar and serve with fresh strawberries
- Slice and serve with whipped cream and berries
- Enjoy with a hot cup of coffee or tea
Dress It Up:
- Layer with buttercream frosting for a birthday cake
- Split into two layers and fill with jam and cream
- Top with cream cheese frosting and fresh fruit
- Drizzle with chocolate ganache for an elegant finish
Expert Tips for Success
Storage Tips:
- Store covered at room temperature for up to 3 days
- Wrap tightly and freeze for up to 3 months
- If frosted, refrigerate and bring to room temperature before serving
Flavor Variations:
- Lemon Sponge: Add 2 tablespoons lemon zest and replace vanilla with lemon extract
- Chocolate Sponge: Replace 2 tablespoons flour with cocoa powder
- Almond Sponge: Use almond extract instead of vanilla and add 2 tablespoons ground almonds
Troubleshooting Tips:
- If your cake is dense, you likely overmixed or your eggs weren’t whipped enough
- If it’s dry, you may have overbaked it or used too much flour
- If it sinks in the middle, your oven temperature might be too high, or you opened the oven door too early
Baker’s Secret: The key to a perfect sponge cake is in the whipping. Don’t rush this step – those 8-10 minutes of whipping are what create the light, airy texture.
Common Questions
Can I make this cake without a mixer?
While possible, it’s quite difficult to achieve the proper volume by hand. The eggs need to be whipped to triple their volume, which requires significant time and effort with a whisk. An electric mixer is highly recommended for best results.
Why do my eggs need to be room temperature?
Room temperature eggs whip up to greater volume and incorporate more easily with other ingredients. Cold eggs won’t whip as well and can cause the batter to deflate when mixed with other ingredients.
Can I double this recipe?
Absolutely! This recipe doubles beautifully. You can make two 9-inch cakes or one large sheet cake. Just adjust your baking time accordingly – start checking for doneness at the original time and add more as needed.
How do I know when it’s properly baked?
The cake should spring back when lightly touched in the center, pull slightly away from the sides of the pan, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I add mix-ins like chocolate chips?
Yes, but be gentle! Fold in up to 1/2 cup of small mix-ins (mini chocolate chips, chopped nuts, or dried fruit) at the very end, just before pouring into the pan. Larger add-ins can weigh down the delicate batter.
Final Thoughts
This classic 4-egg sponge cake is truly a recipe you’ll return to again and again. It’s reliable, delicious, and serves as the perfect foundation for countless variations. The technique might seem a bit different from other cake recipes, but once you master the whipping and folding method, you’ll be amazed at how light and tender your homemade cakes can be.
Don’t be discouraged if your first attempt isn’t perfect – sponge cakes have a bit of a learning curve, but the results are so worth it. Take your time with the whipping, be gentle with the folding, and soon you’ll be creating bakery-quality cakes in your own kitchen. Happy baking!
