Fluffy Vanilla Sponge Cake

Serve as is, or top with whipped cream, fresh fruit, or buttercream frosting.

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freeze for up to 3 months by wrapping in plastic wrap and placing in an airtight container.

Variations:
Citrus Twist: Add 1 tbsp lemon or orange zest for a refreshing flavor.

Chocolate Version: Replace ¼ cup flour with cocoa powder for a chocolate sponge.

Moist Alternative: Substitute ½ cup buttermilk for the milk to enhance moisture.

FAQ:
Why is my sponge cake dense?
Overmixing the batter or adding the dry ingredients too quickly can deflate the air in the eggs, making the cake heavy.

Can I use a hand whisk instead of an electric mixer?
Yes, but it will take longer to whip the eggs properly—around 10-12 minutes.

How can I make this cake gluten-free?
Use a 1:1 gluten-free baking flour as a substitute for all-purpose flour.

This Fluffy Vanilla Sponge Cake is a timeless classic—light, airy, and effortlessly delicious!