Vanilla Sponge Cake

Preheat your oven to 350°F (175°C).

Grease the 8-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.

Mix in the vanilla extract until well combined.

Gradually add the sifted dry ingredients to the butter mixture in 2 or 3 additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined. Avoid overmixing.

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

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

Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cake and transfer it to a cooling rack to cool completely.

Once cooled, frost with your favorite frosting or enjoy plain.