- 4 large eggs (room temperature): The STAR! Whipped eggs give lift and structure.Tip: Cold eggs don’t whip as well—warm them in a bowl of warm water for 5 minutes if needed.
- 1 cup (200g) granulated sugar: Helps stabilize the egg foam and adds sweetness.
- 1 cup (120g) all-purpose flour, sifted: Keeps the cake tender.Swap: Use cake flour for extra softness, or gluten-free 1:1 blend for dietary needs.
- 1 tsp vanilla extract (optional but recommended): Adds warmth and flavor.Swap: Lemon zest, almond extract, or orange zest for fun twists.
- Pinch of salt: Balances sweetness and boosts flavor.
🥚 Why no butter? Sponge cake relies on air, not fat, for tenderness. That’s what makes it so light!
