✨ Ultra-Soft Vanilla Sponge Cake (Bakery-Style)
This cake is very fluffy, moist, and light, almost like a milk sponge or cotton cake. Perfect with tea or coffee ☕
No buttercream, no filling – just a soft, tender crumb like in your photo.
🧁 Ingredients (Loaf pan 25×10 cm or similar)
4 large eggs (room temperature)
120 g sugar
120 ml milk (warm, not hot)
80 ml vegetable oil
200 g all-purpose flour
10 g baking powder
1 tsp vanilla
Pinch of salt
👩🍳 Instructions
- Prepare the pan
Line a loaf pan with parchment paper. Preheat oven to 170°C (340°F). - Beat eggs & sugar
In a large bowl, beat eggs with sugar for 5–7 minutes until pale, thick, and fluffy (this step is key!). - Add liquids gently
Slowly add oil, warm milk, and vanilla. Mix gently on low speed. - Add dry ingredients
Sift flour, baking powder, and salt. Fold in gently with a spatula (do not overmix). - Bake
Pour into pan and tap lightly to remove air bubbles.
Bake 40–45 minutes until golden and a toothpick comes out clean. - Cool
Let cool 10 minutes, then remove from pan. Slice once fully cooled.
💡 Tips for EXTRA softness
Use room-temperature eggs
Do not open the oven early
Beat eggs well – this replaces yeast
You can replace milk with buttermilk for extra tenderness
🍋 Variations
Add lemon or orange zest
Add 1 tbsp honey for bakery aroma
Replace 30 g flour with cornstarch for lighter texture