Sink your teeth into the irresistible delight of our sponge cake, a culinary masterpiece that boasts fluffy layers of tender cake infused with vanilla essence. Perfectly moist and wonderfully light, this delectable dessert is a testament to simplicity’s power in delivering pure, unadulterated sweetness. With its delicate crumb and a hint of vanilla, our sponge cake recipe promises to transport your taste buds to a world of pure pastry perfection.
How to make sponge cake
Sponge cake is a type of light and airy cake known for its soft, tender, and spongy texture. It's made using simple ingredients like eggs, sugar, flour, and sometimes a flavoring agent such as vanilla extract. The key to its unique texture is the method of beating eggs and sugar together to incorporate air into the batter, which results in a fluffy and delicate crumb when baked. Sponge cakes can be enjoyed plain or layered with various fillings and frostings, making them a versatile and popular choice for a wide range of desserts, from classic Victoria sponge cakes to elaborate layered creations.
Ingredients
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- In a bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps make the cake lighter and prevents lumps.
- In a separate large bowl, beat the eggs and sugar together with an electric mixer on high speed until the mixture becomes pale, thick, and doubled in volume. This may take about 5-7 minutes.
- Gently fold in the vanilla extract into the egg mixture.
- Gradually fold the sifted dry ingredients into the egg mixture in small batches. Use a gentle, folding motion to combine them until no streaks of flour remain. Be careful not to overmix; you want to keep the batter light and airy.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Place the pans in the preheated oven and bake for about 25-30 minutes, or until the cakes are golden brown and spring back when gently pressed, or a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.Once your sponge cakes are cooled, you can fill and frost them with your favorite toppings, such as whipped cream, fresh fruit, jam, or buttercream icing. Enjoy your homemade sponge cake!
Video
Notes
One important thing to note when making a sponge cake is to handle the batter gently and avoid overmixing. Overmixing can deflate the air incorporated into the batter during the egg and sugar beating process, leading to a less airy and light texture in the finished cake. When folding in the dry ingredients, use a gentle, slow motion to combine them until just incorporated. Also, ensure that your oven is properly preheated to the specified temperature and avoid opening the oven door frequently while baking, as sudden temperature changes can affect the rise and texture of the cake.
Nutrition
Serving: 75g
Tried this recipe?Let us know how it was!