Sponge Cake Recipe

A sponge cake is a light, fluffy, and versatile dessert that has stood the test of time. Its delicate texture makes it the perfect base for numerous desserts, from layered cakes to trifles. This classic recipe is beloved for its simplicity, requiring only a handful of ingredients to achieve a delicious and airy treat. Whether you’re a seasoned baker or a beginner in the kitchen, this guide will walk you through the steps to create the perfect sponge cake.

A Brief History of Sponge Cake Recipe:

The origins of sponge cake can be traced back to the Renaissance period, with one of the earliest mentions in Italy during the 15th century. By the 18th century, sponge cakes became popular across Europe, thanks to their light and spongy texture achieved by whisking eggs and sugar vigorously. Over time, this humble cake evolved into a worldwide favorite, becoming a staple in various cuisines and celebrations.

Sponge Cake Recipe

Pinklady

The origins of sponge cake can be traced back to the Renaissance period, with one of the earliest mentions in Italy during the 15th century. By the 18th century, sponge cakes became popular across Europe, thanks to their light and spongy texture achieved by whisking eggs and sugar vigorously.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine Italian

Servings 8

Calories 160 kcal

Equipment

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Spatula
• 8-inch round cake pans (2)
• Parchment paper
• Wire cooling rack

Ingredients

  

• 4 large eggs (at room temperature)
• 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon salt

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Instructions

 

• Preheat the Oven and Prepare the Pans

  Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
• Beat the Eggs and Sugar

  In a large mixing bowl, use a hand or stand mixer to whisk the eggs and sugar together on high speed until the mixture is pale, thick, and tripled in volume (about 8-10 minutes). This step is crucial for achieving the cake’s fluffy texture.
• Sift the Dry Ingredients

  In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures there are no lumps and helps incorporate air into the batter.
• Fold in the Dry Ingredients

  Gently fold the dry ingredients into the egg mixture in batches using a spatula. Be careful not to deflate the batter. Use a light hand to maintain the airiness.
• Add Vanilla Extract (Optional)

  If desired, gently fold in the vanilla extract for added flavor.
• Divide and Bake

  Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
• Cool the Cakes

  Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.

Video

Keyword Sponge Cake Recipe

Similar Recipes You Might Love:

Victoria Sponge Cake: A classic British version with a layer of jam and whipped cream.

Angel Food Cake: A lighter, egg-white-based cake with a similar spongy texture.

Genoise Cake: An Italian sponge cake often used as a base for layered desserts.

Chiffon Cake: A richer, oil-based sponge cake that’s incredibly moist and fluffy.

Frequently Asked Questions (FAQs) About Sponge Cake Recipe:

1. Can I use self-rising flour instead of all-purpose flour?

Yes, but omit the baking powder and salt as self-rising flour already contains these ingredients.

2. Why is my sponge cake dense instead of fluffy?

Overmixing the batter or deflating the egg mixture can result in a dense cake. Be gentle when folding in the dry ingredients.

3. Can I make this sponge cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking blend. Ensure it’s one designed for cakes.

4. How do I store sponge cake?

Wrap it tightly in plastic wrap and store it at room temperature for up to 2 days or refrigerate for up to a week.

5. Can I freeze sponge cake?

Yes, wrap it in plastic wrap and aluminum foil before freezing. It will keep well for up to 3 months.

6. How can I tell when the sponge cake is done?

The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean.

7. Can I add flavors or extracts to the batter?

Absolutely! Lemon zest, almond extract, or other flavorings can be added to customize the cake.

8. What is the best frosting for sponge cake?

Whipped cream, buttercream, or cream cheese frosting all pair beautifully with sponge cake.

9. Do I need to use a mixer, or can I whisk by hand?

A mixer is recommended for achieving the necessary volume in the egg mixture, but it is possible to whisk by hand if you’re prepared for a workout!

10. Can I bake the batter in one pan instead of two?

Yes, but you’ll need to adjust the baking time. Use a toothpick to check for doneness.

Conclusion:

Sponge cake is a timeless dessert that can be enjoyed on its own or transformed into a masterpiece with frostings, fillings, or toppings. With this straightforward recipe, you’ll be able to bake a sponge cake that is light, airy, and utterly delicious. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe is sure to impress.

YouTube Video Credits:
The Cooking Foodie