The better than bakery SPONGE CAKE recipe you’ve been looking for! Light, airy, soft sponge cake

This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!

INGREDIENTS:

Sponge Cake

• ⅓ cup (40 g) flour – regular, all purpose (see note 1 on blog post)
• ½ cup (60 g) cornstarch
• ¼ tsp baking powder
• ¼ tsp salt
• 4 large eggs – whites and yolks separated
• ⅛ tsp white vinegar
• ⅔ cup (132 g) white granulated sugar – separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
• 1½ tbsp warm water – not boiling
• 2 tsp vanilla essence/extract
• 2 tbsp (30 g) unflavoured vegetable oil – I use canola

IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Simple Syrup (I use about 3/4s of the quantity below to brush the cake)

• ½ cup (100 g) white granulated sugar
• ½ cup (110 g) boiling water

Whipping Cream

• 2 cups (375 g) cold whipping cream
• 2 tsp icing sugar – also known as confectioners sugar/powdered sugar
• ½ tsp vanilla essence/extract
• 1 punnet fresh strawberries for decorating – sliced in half

Raspberry Jam

• – 1 batch of my raspberry jam filling recipe: https://cakesbymk.com/recipe/raspberr…