Classic Sponge Cake Recipe
The classic sponge cake is light, airy, perfect to serve on creamy fruit, or just to enjoy. With just a few simple ingredients a versatile cake is the basis for many desserts. Here’s a detailed recipe for the silly classic sponge cake.
Ingredients:
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings include whipped cream or powdered sugar.
Instructions:
- Set the oven’s temperature to 350°F (175°C). Grease parchment paper and line the bottom of an 8-inch round cake pan. Do not grease the sides of the pan, as the batter needs to stick to the sides to rise properly.
- Beat the eggs and sugar: In a large mixing bowl, with an electric mixer, beat the eggs on medium speed for about 3-5 minutes, until smooth, done thick and fluffy, adding the sugar slowly in small amounts and mixing until the sugar is completely dissolved. This should take about 5-7 minutes total. Lift the beaters; the mixture should form a ribbon.
- Add the vanilla: Gently mix in the vanilla extract. Be careful not to remove the egg mixture, as trapped air is the key to a fluffy cake.
- Sift the dry ingredients: In a separate bowl, whisk together the flour, baking powder and salt. Rinsing the dough allows air to pass through the dough and prevent lumps from forming.
- Fold in the dry ingredients: Using a spatula, gently fold the flour mixture into three egg whites. Do this carefully to prevent the air from escaping the batter. Fold until just combined—do not overmix.
- Pour and toss: Pour the batter into the prepared cake pan and gently shape the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool: Remove the cake from the oven and let it cool in the pan for 10 minutes.Then, carefully running a knife around the edges, invert the cake Transfer to a wire rack and allow it cool fully.
- Serve: Once chilled, dust with powdered sugar or top with whipped cream and fresh fruit. You can also cut the cake in half and fill it with cream or fruit for a more delectable dessert.
Tips:
- Make sure the eggs are at room temperature to allow them to thicken during whipping.
- Gently fold and add air to the batter, which will lighten the cake.
- These sponge cakes can be stored at room temperature for up to 2 days or refrigerated for up to a week.
Enjoy this light and fluffy classic sponge cake on its own or as a base for your favorite dessert!
FAQs
What is the secret to a good sponge cake?
The secret to a good sponge cake is to beat the eggs well to aerate them, fold in dry ingredients gently to prevent the batter from deaeration, and bake at the right temperature This step ensures a cake lightweight, fluffy and rises well.
What is the difference between a regular cake and a sponge cake?
The difference between a regular cake and a sponge cake is that a regular cake uses butter or oil for flavor and baking powder for yeast, while a sponge cake is independent lay on scrambled eggs so they are structured and airy, with little or no fat, making them light
Which ingredient makes cake soft and spongy?
The ingredients that make the cake soft and spongy and help lift the cake are baking powder and well-beaten eggs, which add air to the batter for a light, fluffy texture.
What are the four types of sponge cakes?
There are four types of sponge cakes:
- Genoise Cake: Made with whole eggs, sugar and flour, known for its lightness.
- Chiffon Cake: Combines eggs and oil, making it moist and soft.
- Angel Food Cake: Made with only egg whites, sugar, and flour, it makes for a light and airy cake.
- Pound Cake: Traditionally, equal weights of flour, butter, sugar and eggs are used, making it thick.