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–+ servings
Edith's Sponge Cake
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 175 kcal

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
Keyword boiling milk sponge cake, classic cake, family recipe, handwritten recipe, simple dessert, sponge cake, vintage recipe
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