This Classic Sponge Cake is a delightful treat that brings back fond memories of family gatherings and special occasions. With its light and airy texture, this cake is perfect for any celebration or simply as a sweet indulgence. The subtle hint of vanilla and optional Moscato adds a touch of elegance to this timeless dessert. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Enjoy the process...
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Preheat your oven to medium heat.
In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and fluffy.
Gradually sift in the all-purpose flour, folding gently to combine without deflating the batter.
Add the vanilla extract and mix until incorporated.
If desired, add a splash of Moscato for flavor and mix gently.
Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Ensure the eggs are at room temperature for better volume when beating.
Fold the flour gently to maintain the airiness of the batter.
Use a toothpick to check if the cake is done; it should come out clean.
Can I use a different type of wine instead of Moscato?
Yes, you can use any sweet wine or omit it entirely for a non-alcoholic version.
How do I store the sponge cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I add other flavors to the sponge cake?
Yes, you can add citrus zest or almond extract for different flavor variations.
What is the best way to serve this sponge cake?
Serve it plain, with fresh fruit, or with a dollop of whipped cream.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
