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Sponge Cake

My family's sponge cake is just barely sweet, light with little pockets of air throughout. Enjoy it on it's own for snack, afternoon tea, or dessert, or sweeten it with fresh fruit and whipped cream.

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20


  • cooking spray
  • 6 large eggs
  • 1 c. granulated sugar
  • 3 c. all-purpose flour sifted
  • 3 tsp. baking powder
  • pinch of salt
  • 3 tsp. vanilla extract
  • 1 c. milk I use 1% or 2%
  • 1 c. vegetable oil


  1. Preheat oven to 325. Spray bottom and sides of a 9x13 inch cake pan with cooking spray and set aside.

  2. In the bowl of a stand mixer, beat eggs and sugar until well combined. Add remaining ingredients and mix on low, just until you are certain that the ingredients won't splash out of the bowl.

  3. Increase speed to medium-low (#4 on a Kitchen Aid Stand Mixer) and beat for 2 minutes. Turn off mixer and check batter - air bubbles should be starting to bubble up to surface. If there are no bubbles, continue beating for 30-60 seconds more, until you see those bubbles when the mixer is turned off.

  4. Pour into prepared pan and bake for 55-60 minutes. Allow to cool before serving.