Embark on a delightful baking adventure with our Sponge Cake recipe, a timeless classic that embodies simplicity and heavenly taste. Soft, airy, and wonderfully versatile, this cake serves as the perfect canvas for your creative culinary expressions. Whether you’re a seasoned baker or just beginning your journey in the kitchen, our step-by-step instructions will guide you to achieve that perfect, tender crumb and light, fluffy texture that makes Sponge Cake a beloved favorite worldwide. Join us as we unravel the secrets to baking this delicate masterpiece, guaranteed to be the star of any occasion or a sweet treat for everyday indulgence.
Sponge cake recipe
Sponge cake is a type of cake known for its light and airy texture, which is achieved through the use of specific baking techniques and ingredients. It is called a "sponge" cake because of its sponge-like structure. The key components of a sponge cake include eggs, sugar, flour, and sometimes a bit of butter or oil. What sets it apart from other cakes is that it relies on the air incorporated into the batter through the beating of eggs and sugar to create the cake's rise and soft texture, rather than relying on chemical leavening agents like baking powder or baking soda. Sponge cakes can be enjoyed plain, with a dusting of powdered sugar, or as the base for various desserts, like layered cakes, trifles, or petit fours, and are appreciated for their light and delicate flavor.
Ingredients
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or line them with parchment paper.
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In another large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed. Continue to beat for about 5-7 minutes until the mixture becomes pale, thick, and forms a ribbon-like consistency when you lift the beaters.
- Gently fold in the sifted dry ingredients into the egg and sugar mixture in three parts. Use a spatula and fold carefully to avoid deflating the batter. Add the vanilla extract and mix gently.
- Divide the batter equally between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for approximately 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and place them on a wire rack to cool completely.
- Once the cakes are completely cool, you can fill and frost them with your choice of frosting, or simply dust them with powdered sugar for a classic presentation.Enjoy your homemade classic sponge cake!
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Nutrition
Serving: 75g
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