Sponge Cake

Recipe by Jen in Victoria
READY IN: 40mins
YIELD: 1 cake




  • Preheat oven to 350°F.
  • In the bowl of your stand mixer, whip the eggs on high speed with the whip attachment until foamy.
  • Gradually add sugar (very slowly).
  • The eggs will take about 5 minutes to reach the ribbon stage. The ribbon stage is where the egg/sugar mixture is very light in color and very thick. When you lift your whip attachment, the batter runs back into the bowl and makes a ribbon effect before disappearing back into the mixture. You can also do a “figure 8″ pattern with the mixture, and if it stays visible for a few seconds before disappearing, you have reached the ribbon stage.
  • In the meantime you can heat the milk and butter together, just until the butter has melted. Remove from heat and then add the vanilla extract.
  • Sift flour, baking powder and salt in a separate bowl and set aside.
  • When you have reached the ribbon stage, turn your mixer to low and add in all of the dry ingredients at once.
  • Mix only until combined on low speed or you will deflate the batter.
  • Next, prepare a liaison with the milk/butter mixture. A liaison is a technique in which rather than pouring the liquids straight into the main batter, which will deflate, you will take out about 1 cup of the cake batter into a separate mixing bowl, and with a hand whisk, add the liquids to that batter. Whisk it all together and then proceed to add this liaison to the original cake batter in the KitchenAid bowl.
  • Fold gently to combine.
  • Pour into greased 8 inch pan.
  • Bake for 20 minutes, rotating pans halfway through, then lower the temperature to 325°F to continue baking until done (8 - 10 minutes).