Edith’s Sponge Cake is a classic, light, and airy dessert that showcases the timeless simplicity of vintage baking. Made with just a few pantry staples—sugar, eggs, flour, vanilla, and boiling milk—this cake delivers a soft, tender crumb with a delicate sweetness. It’s versatile enough to be served plain, dusted with powdered sugar, or layered with fruit, jam, or whipped cream. Perfect for afternoon tea, celebrations, or simply indulging in a nostalgic treat, this recipe reflects an old-fashioned approach to baking that remains beloved today.
Ingredients
- 1 cup sugar
- 2 eggs (large )
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup milk (boiling )
Instructions
Step 1: Prepare Ingredients
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round or square cake pan.
Step 2: Mix Wet Ingredients
- In a large bowl, beat sugar and eggs together until pale and fluffy.
- Stir in vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together flour and baking powder.
- Gradually fold the dry ingredients into the egg mixture until just combined.
Step 4: Add Boiling Milk
- Pour the boiling milk into the batter and mix quickly but gently until smooth.
Step 5: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack before serving.
Tips
- Beat eggs and sugar thoroughly until pale and thick for best sponge texture.
- Sift flour with baking powder to ensure an even rise and light crumb.
- Add the boiling milk last as written on the card, it helps create a fine, tender crumb.
- Use room-temperature eggs for better volume when beating.
- Bake in an 8- or 9-inch round pan lined with parchment for easy release.
- Do not overmix after adding flour; fold gently to avoid deflating the batter.
- “Moderate oven” historically means about 325 to 350°F (165 to 175°C).
- Flavor variations: add lemon zest or almond extract in place of some vanilla.
- Serving ideas: top with powdered sugar, berries, or lightly sweetened whipped cream.
- This batter can also be baked as cupcakes; reduce baking time to 15 to 18 minutes.
Nutrition
Calories: 175kcalCarbohydrates: 32gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 70mgPotassium: 65mgFiber: 0.5gSugar: 18gVitamin A: 80IUCalcium: 40mgIron: 1mg
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