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.
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
Instructions
- Preheat the Oven and Prepare the PansPreheat 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 SugarIn 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 IngredientsIn 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 IngredientsGently 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 BakeDivide 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 CakesAllow 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.