Sponge cake receipe

Simple Sponge cake can be made using only a few ingredients you likely already have in your kitchen. This sponge cake can be used to create layered cakes, but it can also be used plain. It is soft and fluffy, delicious, and easy to eat!

Another option is to try a Chocolate version of Sponge cake.

This Simple Sponge Cake recipe is a must-have for any new baker. This was the first Yellow Sponge Cake recipe I ever learned to make, and it has been a great success. It’s used in many of my cake recipes. It is loved for its excellent texture, easy making, and foolproof instructions.

What’s a sponge cake?

A sponge cake is a delicate and soft cake made from eggs, Sugar, and flour. It absorbs the cream well and is suitable for almost any type of cake or roll. For more ideas on how to make this fluffy cake, see the bottom of the article.

Pro Tips to Make the best sponge cake

• Be sure to whip the eggs thoroughly. The volume of the egg is what makes the cake fluff. It’s essential to beat the eggs until the whisk creates a thick ribbon that flows off the whisk. The eggs will need to be whipped more to make a dense cake. However, it will give the final product an eggy flavor.
• Mix the dry ingredients with the whipped eggs. This ensures that there are no lumps in the final cake. The flour will be lighter and more fluffy if you sift it.
• Don’t overfold. More moderate or excessive folding will result in a less dense cake. Fold carefully to preserve the egg’s aeration.
• Even rise – Use baking strips to ensure even growing. The strips are applied to the baking pan and secured with a rubber band. This ensures the cake is cooked from the bottom upwards, not the sides. This prevents the cake from becoming a blue dome.
• Take your time, as too much moisture can cause the sponge to dry out.

Making a simple sponge cake:

• Mix four eggs with a stand mixer. Once foamy, add 1 cup sugar. Continue whipping until the eggs are incorporated into a stiff ribbon (20 minutes).
• Preheat the oven to 350F. An 8-inch cake pan (8 inches in diameter) should be lined with foil. Spray with nonstick spray. You can also brush the inside with softened butter and dust it with flour. Take out any excess. Fix wet cake strips around your cake pan.
• Mix the dry ingredients (flour and baking powder).
• All wet ingredients (melted butter, water, vanilla) should be combined.
• Fold the dry ingredients into halves and form a number 8 using your movements.
• Mix the wet ingredients.
• Place the batter in the pan.
• Bake the cake for 30 minutes or until a toothpick inserted in the middle comes out clean.
• Take the baking sheet out of the oven and let it cool for five minutes. Then, invert onto a cooling rack to cool completely.

Ingredients

• • Four large eggs
  • 1 cup granulated Sugar

Dry Ingredients

• • 1 cup all-purpose flour
  • 1 tsp baking flour

Liquids

• • 2 TBSP melted butter
  • 1 Tbsp hot milk
  • 1 tsp vanilla extract
• US Customary – Metric

Instructions

1. 1. Whip eggs with Sugar: Whip 4 eggs on high speed in a stand mixer until foamy (2 minutes). Next, gradually add 1 cup of the granulated Sugar, one tablespoon at a while whipping. Next, beat the mixture until it falls off the whisk in a thick ribbon. This should take 1-2 seconds (or longer if you use a hand mixer).
2. PrepPreheat oven to 350F. Keep the rack centered.
   1. Line an 8-inch round cake pan that is at least 2 inches tall. Line it with foil or parchment, and spray with nonstick paint. You can also brush some room-temperature butter inside the pan and then dust it with flour to make it nonstick.
   2. Optional: Wrap the wet baking sheets around your pan to ensure a perfectly risen cake. Baking strips help ensure the cake rises evenly without forming a dome.
   3. Sift dry ingredients: Sift twice 1 Cup of all-purpose flour and 1 Tsp baking powder.
   4. Mix liquids Combine 2 TBSP butter, 1 TBSSP hot water, and 1 tsp vanilla extract in a cup.
   5. Add dry ingredients to the whipped eggs: Ado this by folding the dry ingredients in half into the beaten eggs. With each fold, use a spatula to form the number 8. Don’t overfold, or the cake may become dense and sticky. Fold just enough flour to incorporate it.
   6. Now, fold in the liquids. Continue folding the batter until it is fully incorporated. Don’t overmix, or your cake will be dense.
   7. Bake the sponge cake batter in the prepared baking dish. Bake for 35 minutes or until a toothpick inserted in the center comes clean. It would help if you did not open the oven until you smelled the cake (30 minutes).
   8. Transfer the sponge cake onto a cooling rack. Let it sit for five minutes. Next, invert the sponge cake onto a cooling rack. Let it cool completely before you use it.
   9. Let the cake cool: Wrap it in plastic and let it rest for 6-8 hours before using it in a cake. This will reduce crumbling when the cake layers are divided horizontally.
3. Split the cake horizontally by placing your palm over the top. Next, put your dominant hand on the knife and begin scoring the outside of each slice. Keep going in circles, cutting deeper and deeper until reaching the center.
   1. Attach these two cake-leveler pieces to two opposite ends of your knife blade. Then, cut horizontally using a back-and-forth motion with the knife while keeping it perpendicular to the surface. The levelers will make sure that the knife remains level throughout the process.