This simple milk sponge cake is everything a classic bake should be: soft, fluffy, and impossibly tender thanks to warm milk in the batter. Crowned with condensed milk and jam, it is pure comfort. For more sweet bakes, try our Chocolate Chunk Cookies and Fresh Strawberry Cake.
Ingredients
- 6 eggs
- 300 g (1 1/2 cups) sugar
- 200 ml (3/4 cup + 1 tbsp) milk
- 400 g (3 1/4 cups) flour
- 10 g (2 tsp) baking powder
- 1 packet vanillin
- 120 ml (1/2 cup) vegetable oil
- Sweetened condensed milk and jam for topping
Instructions
- Beat the eggs with the sugar until pale and fluffy. Add the milk and oil; beat again.
- Fold in the sifted flour, baking powder, and vanillin.
- Pour into a pan and bake at 170C (340F) for 40 minutes.
- Once cool, trim the edges and crumble them. Spread the top with condensed milk and jam (and extra berries if you like).
- Press the crumbs onto the sides and serve.
Tips
- Beat the eggs and sugar long enough — the pale, fluffy foam is what makes the crumb so light.
- Do not open the oven for the first 30 minutes so the sponge does not collapse.
- For more sponge-cake technique and variations, browse the baking guides on Allrecipes.
Nutrition per 100 g: 110 kcal, protein 2.8 g, fat 3.5 g, carbs 16.5 g.