Mom's Sponge Cake

This quick and easy hot milk sponge cake has a light and delicate texture. It makes a great base for berry shortcakes.

Rated 4.7 from 13 votes

4 eggs

2 cups white sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup butter

2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.

Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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