cake recipe sponge cake
The Best cake recipe sponge cake
This recipe is also one of the healthier cake options out there. It uses minimal butter and relies on eggs for structure and lift, which means itās lower in fat than a lot of other cakes. I like to use whole eggs instead of just whites because the yolks add richness and a bit of extra protein. Plus, you can easily swap in some whole wheat flour if you want a little more fiber. Itās a great balanceāindulgent enough to feel like a treat but not so heavy that you feel guilty after a slice. Whether youāre serving it with coffee in the morning or as a dessert after dinner, itās a crowd-pleaser that never disappoints.
Classic Sponge Cake
A light and airy sponge cake that serves as the perfect base for layered desserts or can be enjoyed on its own. This simple recipe yields a fluffy texture with a delicate crumb, ideal for pairing with fresh fruit or whipped cream.
š„Ingredients
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup (60ml) whole milk, room temperature
- 1/4 cup (60ml) vegetable oil or melted butter
- Zest of 1 lemon or orange for flavor
- 1 tbsp cocoa powder for chocolate sponge
- Fresh berries or jam for filling
šØāš³Directions
-
1
Preheat your oven to 350Ā°F (175Ā°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper. -
2
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, or until the mixture is pale, thick, and tripled in volume. -
3
Sift the flour, baking powder, and salt together in a separate bowl. Gently fold the dry ingredients into the egg mixture in three additions, using a spatula to avoid deflating the batter. -
4
In a small bowl, mix the vanilla extract, milk, and vegetable oil (or melted butter). Gradually fold this mixture into the batter until just combined. -
5
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles. -
6
Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. -
7
Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing or decorating.
š§Equipment
- Mixing bowl
- Electric mixer or whisk
- 8-inch (20cm) round cake pan
- Parchment paper
- Sieve or fine-mesh strainer
- Oven
- Cooling rack
šNutrition Facts (per serving)
šNotes
Watch Video Of How Classic Sponge Cake Works
ā Frequently Asked Questions About Sponge Cake
1. Why did my sponge cake turn out dense instead of light and fluffy?
A dense sponge cake is usually caused by overmixing the batter, using cold eggs, or not beating the eggs and sugar enough. Make sure to beat the eggs and sugar until pale, thick, and ribbon-like before gently folding in the flour. Also, ensure all ingredients are at room temperature for best results.
2. Can I substitute all-purpose flour with cake flour in a sponge cake recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. Cake flour has a lower protein content, which helps create a softer crumb. If using all-purpose flour, you can add 2 tablespoons of cornstarch per cup of flour to mimic cake flourās texture.
3. Why did my sponge cake sink in the middle after baking?
A sinking sponge cake can happen if the oven door is opened too early, the cake is underbaked, or thereās too much leavening agent (like baking powder). Always bake until a toothpick comes out clean and avoid opening the oven during the first 20-25 minutes of baking.
4. How do I prevent my sponge cake from sticking to the pan?
To prevent sticking, grease the pan thoroughly with butter or oil, then dust it with flour or line it with parchment paper. For round pans, cut a parchment circle to fit the bottom. Cooling the cake for 5-10 minutes before inverting also helps.
5. Can I make a sponge cake without eggs?
Yes, you can make an eggless sponge cake using substitutes like yogurt, applesauce, or aquafaba (chickpea water). However, the texture may differ slightly, so follow a tested eggless recipe for best results. Adding a bit of vinegar or lemon juice can also help with fluffiness.
