Italian Sponge Cake

Instructions

1. Preheat your oven to 350°F (175°C). This will ensure the oven is hot enough to start baking as soon as the batter is ready.
2. Grease and line the bottom of a 9-inch round cake pan with parchment paper. This prevents the cake from sticking and helps it come out easily.
3. In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside. It’s important to mix these dry ingredients first to ensure they’re evenly distributed.
4. In another bowl or stand mixer, beat the eggs on high speed for about 5 minutes until thick and pale. This step incorporates air into the eggs, which is crucial for a fluffy sponge cake.
5. Gradually add the sugar to the eggs, beating continuously until the mixture is thick and glossy. This usually takes about 3 minutes.
6. Gently fold in the dry ingredient mixture using a spatula, being careful not to deflate the eggs. Fold until just combined.
7. Warm the milk slightly (it should be warm to the touch, not hot) and stir in the vanilla extract. Gently fold this mixture into the batter.
8. Pour the batter into the prepared cake pan, smoothing the top with the spatula. Baking immediately is key to achieving a light sponge.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door too often as this can cause the cake to deflate.
10. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before dusting with powdered sugar, if desired.
11. Tip: For an extra touch, serve with fresh berries or a dollop of whipped cream.