Best Soft and Fluffy Sponge Cake

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, or grease and flour it lightly.
2. Prepare the Eggs:
   • Crack the eggs into a clean bowl and beat them with an electric mixer (or stand mixer) on high speed for about 5-8 minutes until they triple in volume and turn pale in color.
3. Add Sugar and Vanilla:
   • Gradually add the sugar in small portions while beating continuously. This ensures the sugar dissolves properly, creating a smooth, airy mixture.
   • Add vanilla extract and continue mixing.
4. Sift the Dry Ingredients:
   • Sift the flour and baking powder together into a separate bowl. This will help remove any lumps and incorporate air into the flour for a lighter cake.
   • Gently fold the sifted dry ingredients into the egg mixture in three additions, using a spatula or whisk. Be careful not to deflate the batter—use a light folding motion.
5. Add Butter and Water (optional):
   • If you’re using melted butter, pour it in gently, folding it in until just combined. This step adds moisture, but it’s optional if you want a more airy texture.
   • You can also add a bit of warm water to the batter for an extra smooth consistency.
6. Bake:
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Do not open the oven door for the first 20 minutes to avoid collapsing the cake.
7. Cool:
   • Once the cake is baked, remove it from the oven and allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
8. Serve:
   • Once cooled, you can serve the sponge cake as is, or use it as a base for layered cakes or desserts.

Tips for Extra Fluff:

• Room temperature eggs: They whip up more easily and help create more volume.
• Do not overmix the batter once you add the flour to maintain the airiness.
• Separate egg whites and yolks, and whip the whites to soft peaks before gently folding them back into the batter for an even fluffier result.