Sponge Cakes: Eggs, sugar, and flour are the primary components of a sponge cake, a light, spongy cake with an even crumb. Perfect for almost any type of cake or roll, the cake takes up the moisture from the cream with great ease. Being able to make sponge cakes quickly and effortlessly is quite handy in a lot of ways.
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Sponge cakes come in a variety of forms, including Victoria sponge cake, angel food cake, Swiss roll cake, castella cake, and chiffon cake. Even though the components are identical, the filling and procedure are slightly different. Making a sponge cake is a delightful and straightforward process. Here’s a basic recipe for a classic sponge cake:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Preheat the oven. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to incorporate air and ensures a lighter texture for the cake.
- Beat Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs and sugar together until the mixture becomes pale, fluffy, and triples in volume. This usually takes about 5-7 minutes on medium-high speed.
- Add Vanilla Extract: If you’re using vanilla extract, add it to the egg and sugar mixture and mix until combined.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture. Do this in batches to avoid deflating the air you’ve incorporated. Use a spatula and fold until just combined.
- Pour batter into pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake in the preheated oven for approximately 20–25 minutes or until a toothpick inserted into the center comes out clean. The exact time may vary, so check for doneness around 20 minutes.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once your sponge cakes are cooled, you can frost or fill them as desired. Enjoy your homemade sponge cake!