Easy Air Fryer Sponge Cake Recipe

So you’re craving something sweet, fluffy, and utterly delightful but your oven feels like a commitment you’re just not ready for? Or maybe you just discovered your air fryer can do more than just make crispy fries (shocker, right?). Well, my friend, you’ve landed in the right spot! We’re about to make a ridiculously easy Air Fryer Sponge Cake that’s so good, you’ll wonder why you ever bothered with traditional baking for your cake fix.

Why This Recipe is Awesome

Let’s be real, time is precious. This recipe is awesome because it’s like the cheat code for deliciousness. It’s **fast**, it uses that trendy air fryer you probably bought during a sale (and maybe haven’t fully exploited yet, no judgment!), and it’s practically idiot-proof. Seriously, even if your baking track record is more “carbonized hockey puck” than “golden-brown perfection,” you’ve got this. Plus, minimal cleanup, which is always a win in my book. We’re talking fluffy, tender cake without the drama. Your future self will thank you.

Ingredients You’ll Need

Gather your baking squad! These are simple staples, but together they create magic.

• 100g Unsalted Butter, softened. The good stuff. If it’s rock-hard, microwave it for like 5 seconds, max.
• 100g Caster Sugar. The finer the better for that delicate crumb.
• 2 Large Eggs, at room temperature. They mix better and make happier cakes.
• 100g Self-Raising Flour. Our trusty lifter. If you only have plain flour, add 1 teaspoon of baking powder!
• 2 tbsp Milk. Any kind, full fat for extra lushness, IMO.
• 1 tsp Vanilla Extract. Don’t skip this, it makes all the difference.

Step-by-Step Instructions

1. First things first, grab an air fryer-safe cake pan (usually 6-inch or 7-inch, check your air fryer basket size!). Lightly grease and flour it, or line it with parchment paper. This is key to avoiding a sticky situation.
2. In a medium bowl, **cream together the softened butter and caster sugar** until it’s light, pale, and fluffy. This usually takes a few minutes with an electric mixer, or a good arm workout if you’re going old school.
3. **Beat in the eggs, one at a time**, mixing well after each addition. If it looks a little curdled, don’t panic! It’ll sort itself out.
4. Now, gently **fold in the self-raising flour** until just combined. Don’t overmix, or your cake will get tough. We’re going for fluffy, not chewy!
5. Stir in the milk and vanilla extract. Give it another gentle fold until everything is just incorporated. The batter should be smooth and luscious.
6. Pour your glorious batter into your prepared cake pan. Give it a gentle tap on the counter to release any large air bubbles.
7. **Preheat your air fryer to 150°C (300°F) for about 5 minutes.** Don’t skip the preheat—it’s vital for even baking.
8. Carefully place the cake pan into the preheated air fryer basket. Cook for **20-25 minutes**.
9. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, you’re golden! If not, pop it back in for another 2-3 minutes.
10. Once baked, let the cake cool in the pan for about 5-10 minutes before carefully transferring it to a wire rack to cool completely. Patience, young padawan!

Common Mistakes to Avoid

• Not preheating the air fryer: Rookie mistake! A cold air fryer equals unevenly baked cake. Always preheat!
• **Overmixing the batter:** This is a biggie. Once you add the flour, mix just until combined. Overmixing develops the gluten too much, leading to a dense, chewy cake instead of a light, airy one.
• Opening the air fryer too early: Resist the urge! Let it bake undisturbed for at least 15 minutes before peeking. The sudden temperature drop can make your cake sink.
• **Using the wrong size pan:** An air fryer is a compact space. Make sure your cake pan fits comfortably and isn’t touching the sides, which could hinder air circulation.
• **Forgetting to grease and flour (or parchment line) the pan:** Unless you enjoy a cake stuck to its pan, do this step!

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, we’re flexible!

• Dairy-Free? Swap the butter for a good quality dairy-free baking block (like Flora Plant Butter) and use your favorite plant-based milk (almond, soy, oat).
• Add some zest! For a citrusy kick, grate in the zest of half a lemon or orange with the wet ingredients. Trust me, it’s delicious.
• Different extracts: Want an almond sponge? Use almond extract instead of vanilla. Fancy a bit of rum? A splash of rum extract works wonders.
• Toppings galore: This simple sponge is a blank canvas! Dust with icing sugar, spread with jam and cream, or top with fresh berries. Your kitchen, your rules!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly).

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. But in a pinch, margarine will work.
• My cake isn’t rising! What happened? Oh no! Could be old self-raising flour (or baking powder if you used plain), or you might have overmixed the batter. **Fresh ingredients are key!**
• How do I know if it’s done without a toothpick? Gently press the top of the cake. If it springs back, it’s likely done. If your finger leaves an indentation, it needs more time.
• Can I double the recipe? In an air fryer, probably not in one go. Air fryers are small, so for a double batch, you’re better off baking two separate cakes. Or just make one, it’s pretty quick to whip up another anyway!
• What if I don’t have vanilla extract? You can skip it, but your cake will miss that lovely aromatic depth. Lemon zest or a tiny pinch of almond extract could be a stand-in if you have them.
• How do I store this air fryer masterpiece? Once cooled, store it in an airtight container at room temperature for 2-3 days. If it lasts that long!
• Can I make a chocolate sponge with this recipe? Absolutely! Swap out 2 tablespoons of flour for 2 tablespoons of good quality cocoa powder. Delicious!

Final Thoughts

So there you have it, folks! An easy-peasy, super-delicious air fryer sponge cake that proves you don’t need to be a pastry chef to whip up something impressive. Now go forth, bake this beauty, and enjoy the glorious fruits of your minimal labor. Whether you’re sharing it with friends (if they’re lucky) or devouring it all by yourself (no judgment here), you’ve earned that sweet, fluffy slice. Happy baking!