Classic Vanilla Sponge Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.

2. 2

   In a bowl, sift together the maida (all-purpose flour), baking powder, baking soda, and salt. Set aside.

3. 3

   In a large mixing bowl, cream the unsalted butter until light and fluffy using a hand mixer or stand mixer.

4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated.

5. 5

   Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined; do not overmix.

6. 6

   Pour the batter into the prepared cake tin and smooth the top with a spatula.

7. 7

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely before serving.