Cakes & Cupcakes

Classic Vanilla Sponge Cake

The one recipe every home baker in Pakistan should master — a soft, golden, melt-in-the-mouth sponge that works for birthdays, tea time, and everything in between.

Ingredients

• 200g (1 cup) caster sugar
• 200g butter, softened at room temperature
• 4 large eggs, room temperature
• 200g (1½ cups) maida (all-purpose flour), sifted
• 2 tsp baking powder
• 1 tbsp vanilla essence
• 3–4 tbsp milk, room temperature
• Pinch of salt

Method

1. Prepare. Preheat your oven or OTG to 180°C (both rods on for OTG preheating, then lower rod only for baking). Grease your pan and line the base with parchment paper.
2. Cream. Beat butter and sugar for 4–5 minutes until pale and fluffy — this step creates the softness, so don't rush it.
3. Add eggs. Beat in eggs one at a time, adding a spoon of flour with each to prevent curdling. Mix in vanilla.
4. Fold. Sift in flour, baking powder and salt. Fold gently with a spatula — do not overmix. Loosen with milk to a soft dropping consistency.
5. Bake. Pour into the pan, level the top, and bake 30–35 minutes until golden and a skewer comes out clean.
6. Cool. Rest 10 minutes in the pan, then transfer to a cooling rack. Cool completely before frosting or slicing.