Super Moist Sponge Cake

Super Moist Sponge Cake


An exceptional, yet simple moist sponge cake made with pantry staples, has a velvety, tender crumb and keeps well for 3 days. There are many mixing methods for making cakes. Each technique is based on specific ingredients using different mixing methods and results in a different final product: from light as air cake to one that’s sturdy enough to hold up in wedding tiers.


  • 225 g / 2 sticks unsalted butter, cut into 8 pieces and softened
  • 4 large eggs at room temperature
  • 1⁄2 cup / 125 ml milk (whole or low fat, not no fat), room temperature
  • 2 tsp vanilla extract
  • 1 3/4 cups / 265g plain flour (all purpose flour, 7 oz) (Note 1)
  • 2 tsp baking powder
  • 1 1/2 cups / 330g caster sugar / superfine sugar
  • 3/4 tsp salt


  1. Preheat oven to 180C/350F or 160C/320F. Put the rack in the middle of the oven.
  2. Butter your cake pans then line the base with baking paper.
  3. Place Wet ingredients in a bowl and whisk to combine.
  4. Place Dry ingredients in a bowl and use a handheld beater on speed 1 to quickly whisk.
  5. Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1.
  6. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.
  7. Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand.
  8. Add half the wet mixture, beat until incorporated. Add remaining wet
    mixture, then beat on medium speed until almost completely smooth.
  9. Divide between cake pans, smooth surface, then bake for 25 minutes.
  10. A skewer inserted into the middle should come out clean but moist.
  11. Cool on a cooling rack for at least 15 minutes then remove the cake from pan.

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