Sponge Cake Recipe
Sponge Cake Recipe
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Sponge Cake Recipe
This classic sponge cake recipe results in a soft, fluffy, and delicate dessert that’s perfect for any occasion. Whether you’re making a layered cake, a birthday treat, or simply enjoying a sweet snack, this sponge cake is sure to impress. With minimal ingredients and easy to follow steps, you’ll have a cake that’s light as air and bursting with flavor.
Description
Sponge Cake Recipe is a versatile and traditional dessert that has been enjoyed across the world for centuries. It is known for its airy texture, achieved through the use of whipped eggs and no fat. Unlike butter cakes, which rely on fat for structure and moisture, a sponge cake relies on air trapped in the batter to rise, giving it its signature lightness. While it may seem simple, mastering the sponge cake recipe is all about technique, especially when it comes to whipping the eggs to the right consistency.
This particular sponge cake recipe is ideal for beginners, as it doesn’t require any special equipment like a stand mixer or food processor. The ingredients are basic: eggs, sugar, flour, and a pinch of salt. However, the real magic lies in the way these ingredients come together to create a delicate crumb structure that makes the cake so soft and moist.
The cake is extremely adaptable; it can be served on its own, topped with fruit, whipped cream, or even used as a base for layered cakes like Victoria sponge or tiramisu. The light texture of this sponge cake also makes it a fantastic choice for rolling into a Swiss roll or for use in trifles.
For this sponge cake recipe, the key is whipping the eggs properly. You need to beat the eggs until they are thick and pale, which will incorporate enough air into the batter to create that signature fluffiness. It’s essential not to overmix the flour, as this could deflate the batter and result in a denser texture. Once the cake is baked, it should have a light golden color and a soft crumb when cut.
The preparation time for this cake is quick, and the results are rewarding. It’s an excellent recipe to have in your baking repertoire, as it forms the foundation of many delicious desserts.
Ingredients
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- A pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. This will help the cake rise evenly and prevent it from sticking.
- Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and sugar together using a hand mixer or whisk until the mixture is thick, pale, and tripled in volume. This usually takes about 5-7 minutes. The mixture should form soft peaks and hold its shape when you lift the whisk.
- Add Vanilla Extract: Add the vanilla extract to the egg mixture and gently fold it in.
- Sift Dry Ingredients: In a separate bowl, sift the flour, baking powder, and salt together. This ensures there are no lumps and helps incorporate air into the dry ingredients, which will contribute to the light texture of the cake.
- Fold the Dry Ingredients: Gradually fold the sifted flour mixture into the egg mixture. Do this gently using a spatula to avoid deflating the batter. Make sure it is fully incorporated but do not over mix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Afterward, transfer it to a wire rack to cool completely.
- Serve and Enjoy: Once the cake has cooled, you can dust it with powdered sugar or serve it as is. For extra flavor, top it with whipped cream, fresh berries, or your favorite frosting.
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Sponge Cake Recipe
Ingredients
- 4 large eggs at room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon vanilla extract
- 1 cup 125g all-purpose flour, sifted
- 1/2 teaspoon baking powder
- A pinch of salt
- Powdered sugar for dusting optional
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. This will help the cake rise evenly and prevent it from sticking.
- Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and sugar together using a hand mixer or whisk until the mixture is thick, pale, and tripled in volume. This usually takes about 5-7 minutes. The mixture should form soft peaks and hold its shape when you lift the whisk.
- Add Vanilla Extract: Add the vanilla extract to the egg mixture and gently fold it in.
- Sift Dry Ingredients: In a separate bowl, sift the flour, baking powder, and salt together. This ensures there are no lumps and helps incorporate air into the dry ingredients, which will contribute to the light texture of the cake.
- Fold the Dry Ingredients: Gradually fold the sifted flour mixture into the egg mixture. Do this gently using a spatula to avoid deflating the batter. Make sure it is fully incorporated but do not over mix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Afterward, transfer it to a wire rack to cool completely.
- Serve and Enjoy: Once the cake has cooled, you can dust it with powdered sugar or serve it as is. For extra flavor, top it with whipped cream, fresh berries, or your favorite frosting.
Notes
- Storage: This sponge cake can be stored at room temperature for up to 3 days, or it can be frozen for up to a month. To freeze, wrap the cake tightly in plastic wrap and then in foil.
- Customization: Feel free to add zest from a lemon or orange for a refreshing citrus twist. You can also fold in a tablespoon of cocoa powder to make a chocolate sponge cake.
- Serving Suggestions: This sponge cake works beautifully as a base for layered cakes, trifles, or desserts like fruit tarts. You can also roll it up with jam or whipped cream for a classic Swiss roll.
