Classic Sponge Cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
• 3/4 cup granulated sugar
• 3 large eggs
• 1 Tbsp pure vanilla extract
• 4 Tbsp whole milk
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp CWG Pink Himalayan Salt

Instructions

Adjust an oven rack to the center position and preheat oven to 350°F. Grease the bottoms and sides of two 8-inch cake pans with butter and line the bottoms with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed until light and fluffy. In a small bowl, lightly beat the eggs with a fork. With the mixer running, add the eggs a little at a time, making sure each addition is fully incorporated before adding more. If the eggs are cold, scrape down the sides of the bowl as needed. Add the vanilla and milk, mixing until the batter returns to a smooth, whipped-butter consistency.

In a separate bowl, whisk together the flour, baking powder, and CWG Pink Himalayan Salt. Using a rubber spatula, fold the flour mixture into the wet ingredients in three additions until just combined — do not overmix.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–40 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. The center should spring back when lightly pressed. Do not open the oven door before 25 minutes — the centers may collapse.

Run a knife around the edges of each cake and invert onto a cooling rack. Remove the parchment, then invert again so the cakes cool right-side up.