2. Cream butter and sugar.
In a large bowl, beat the butter and sugar together until light and fluffy (3–4 minutes). You can use an electric or stand mixer.
3. Incorporate the eggs.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Add the vanilla extract.
4. Mix the dry ingredients
In another bowl, combine the flour, baking powder, and salt.
5. Combine everything
Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined—do not overmix to avoid a tough cake.
6. Pour the batter and bake
Pour the mixture into the pan, smooth the surface and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve.
Cool the cake in the pan for 10 minutes before turning it out onto a wire rack. Once cool, sprinkle powdered sugar on top.
Tips for a Perfect Sponge Cake:
Ingredients at room temperature: They facilitate a homogeneous mixture and more uniform baking.
Avoid overmixing: Overmixing can make the cake dense and dry.
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