Description
A delicate, cloud-like sponge cake topped with fresh seasonal fruits – perfect for special occasions or afternoon tea. This classic recipe yields a beautifully moist cake with a tender crumb.
Ingredients
Scale
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups mixed fresh fruits (strawberries, kiwis, peaches)
- Whipped cream for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Beat eggs and sugar until pale and tripled in volume (about 5-7 minutes).
- Sift flour, baking powder, and salt together. Fold gently into egg mixture.
- Combine oil, milk, and vanilla. Carefully fold into batter until just combined.
- Pour into prepared pan and bake for 30 minutes until golden.
- Cool completely before topping with whipped cream and fresh fruits.
Notes
- Ensure eggs are at room temperature for maximum volume
- Don’t overmix when folding in flour to maintain fluffiness
- Cake can be made one day ahead; add fruits just before serving
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 285
- Sugar: 25g
- Sodium: 120mg
- Fat: 13g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g