Serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream.

Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

You can also freeze the cake for up to 2 months; thaw at room temperature before serving.

Variations:

Chocolate Sponge: Replace ¼ cup flour with cocoa powder for a chocolate version.

Citrus Twist: Add 1 teaspoon grated lemon or orange zest to the batter for a fresh flavor.

Layer Cake: Slice in half and fill with jam, cream, or frosting for a layered treat.

FAQ:

Q: Can I use almond milk instead of regular milk?
A: Yes, almond or any plant-based milk works fine.

Q: Can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend. You may need to adjust baking time slightly.