This fluffy and light sponge cake is simple to make with just the right ingredients including cake flour, beaten eggs, and sugar. It's perfect for anyone looking for an easy recipe that yields a moist and delicious sponge cake!
Add 4 eggs and sugar to a stand mixer, whipping together until they form soft peaks. Gradually add in 1 cup of granulated sugar while continuing to whip; the mixture should remain thick and ribbon-like for 1-2 seconds after being pulled off the whisk (20 minutes or more).
Meanwhile, preheat the oven to 350 degrees Fahrenheit with the rack in the center.
To line an 8-inch round cake pan, either spray with nonstick spray or flour the inside and outside of the pan to create a surface that won't stick.
To ensure an equally risen cake, you can fasten the wet baking strips around the baking pan (optional). The cake will rise evenly and won't dome over thanks to the baking strips.
Sift the dry ingredients- Sift the baking powder and all-purpose flour together twice.
In a cup, whisk together 1 tsp. vanilla extract, 2 TBSP. melted butter, and 1 TBSP. boiling water.
Gently mix the dry ingredients into the whipped eggs, half at a time, producing the number 8 with each motion of the spatula. Avoid over folding to avoid a dense, doughy cake. Just enough flour is folded in to barely combine it.
After that, gently continue folding the batter while adding the liquids until all of them are integrated. Avoid over mixing to avoid dense cake.
Spoon the batter for the sponge cake into the lined baking pan. 35 to 40 minutes of baking time, or until a toothpick inserted in the center of the cake comes out clean. Wait until the kitchen smells like cake, around 30 minutes, to check the oven.
Transfer the sponge cake to a cooling rack and leave it there for five minutes without moving. After that, flip it over onto a cooling rack and take off the paper or foil. Before using, allow to totally cool.
Allow cake to rest To achieve the best results, wrap the cooled cake in plastic and let it sit on the counter for 6 to 8 hours before putting it in a cake. When you divide the cake layer in half horizontally, this will lessen the amount of crumbling.
To divide the cake in half horizontally, start by turning the top of the cake in the palm of your non-dominant hand. Then, using your dominant hand to grasp a long serrated knife, begin scoring the outside of the cake all the way around, about 1/2 inch deep. As you circle around, keep scoring more and farther until you reach the center.
The simplest technique is to simply cut the cake horizontally by rotating the knife back and forth while maintaining it perpendicular to the surface. Attach these two cake leveler bits to two opposing ends of the knife blade. The levelers make sure the knife remains level during the cutting process.
Ingredients
Directions
Add 4 eggs and sugar to a stand mixer, whipping together until they form soft peaks. Gradually add in 1 cup of granulated sugar while continuing to whip; the mixture should remain thick and ribbon-like for 1-2 seconds after being pulled off the whisk (20 minutes or more).
Meanwhile, preheat the oven to 350 degrees Fahrenheit with the rack in the center.
To line an 8-inch round cake pan, either spray with nonstick spray or flour the inside and outside of the pan to create a surface that won't stick.
To ensure an equally risen cake, you can fasten the wet baking strips around the baking pan (optional). The cake will rise evenly and won't dome over thanks to the baking strips.
Sift the dry ingredients- Sift the baking powder and all-purpose flour together twice.
In a cup, whisk together 1 tsp. vanilla extract, 2 TBSP. melted butter, and 1 TBSP. boiling water.
Gently mix the dry ingredients into the whipped eggs, half at a time, producing the number 8 with each motion of the spatula. Avoid over folding to avoid a dense, doughy cake. Just enough flour is folded in to barely combine it.
After that, gently continue folding the batter while adding the liquids until all of them are integrated. Avoid over mixing to avoid dense cake.
Spoon the batter for the sponge cake into the lined baking pan. 35 to 40 minutes of baking time, or until a toothpick inserted in the center of the cake comes out clean. Wait until the kitchen smells like cake, around 30 minutes, to check the oven.
Transfer the sponge cake to a cooling rack and leave it there for five minutes without moving. After that, flip it over onto a cooling rack and take off the paper or foil. Before using, allow to totally cool.
Allow cake to rest To achieve the best results, wrap the cooled cake in plastic and let it sit on the counter for 6 to 8 hours before putting it in a cake. When you divide the cake layer in half horizontally, this will lessen the amount of crumbling.
To divide the cake in half horizontally, start by turning the top of the cake in the palm of your non-dominant hand. Then, using your dominant hand to grasp a long serrated knife, begin scoring the outside of the cake all the way around, about 1/2 inch deep. As you circle around, keep scoring more and farther until you reach the center.
The simplest technique is to simply cut the cake horizontally by rotating the knife back and forth while maintaining it perpendicular to the surface. Attach these two cake leveler bits to two opposing ends of the knife blade. The levelers make sure the knife remains level during the cutting process.