This high-rising, fluffy sponge cake is a Latin American classic, perfect for celebrations or an afternoon treat. With a tender crumb and rich buttery flavor, it’s ideal for filling, layering, or enjoying plain with coffee.
Ingredients
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6 large eggs (room temperature)
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2 cups sugar
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1 cup whole milk (or evaporated milk)
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1 cup butter, softened
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
1. Prep Your Oven & Pan
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Preheat oven to 350°F (180°C).
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Grease and flour a tall round or bundt cake pan (at least 4 inches deep).
2. Sift the Dry Ingredients
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In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
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In a large mixing bowl, beat the butter and sugar until light, fluffy, and pale. This step is key for achieving that soft, airy texture.
4. Add Eggs & Vanilla
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Add the eggs one at a time, beating well after each addition.
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Mix in the vanilla extract.
5. Alternate Wet & Dry Ingredients
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Add the flour mixture in 3 parts, alternating with the milk. Begin and end with the flour.
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Mix just until combined — do not overmix.
6. Bake
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Pour the batter into the prepared pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve
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Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Serving Tips & Storage
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This sponge cake is perfect for slicing and layering with buttercream, whipped cream, or fruit preserves.
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Store in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.
Pro Tips
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For a richer taste, use evaporated milk instead of regular milk.
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Add a citrus twist with a teaspoon of lemon zest or orange zest.
FAQs
Q: Can I use margarine instead of butter?
A: Butter gives a richer flavor, but margarine can be used in equal parts with slightly different results.
Q: Can I freeze this cake?
A: Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.