This easy simple sponge cake is fluffy, light and airy! It’s a simple recipe made with just the right ingredients including cake flour, beaten eggs and sugar for an easy to make basic sponge cake that’s moist and soft!
WHAT IS SPONGE CAKE?
Sponge cake is a light and airy cake that’s leavened with eggs. It’s usually made without yeast, which gives it more of a fluffy texture. Sometimes baking powder is added for extra volume – this causes the egg whites to act as an agent that causes the cake to rise.
There are several types of sponge cakes: chiffon cake, Swiss roll cake, castella cake, angel food cake, genoise (pudding)cake and Victoria sponge (pie)cake. Although their ingredients share a commonality- sugar and flour – each type is made differently with slightly different techniques to give it its own unique flavor profile.
WAYS TO USE SPONGE CAKE
This easy recipe is a great starting point for any cake, whether it’s layered or rolled. Here are some ideas to get you started:
- Chocolate Roll Cake
- Birthday Cakes
- Japanese Strawberry Shortcake
- Christmas Cakes
- Swiss Roll Cake
Pro Tips for the best sponge cake
- Ensure that the eggs are whipped well. The cake is mostly reliant on their volume for its fluffiness, so whipping them until a thick ribbon flows off the whisk and does not disappear for 2-3 seconds is very important. If they are not whipped enough, the cake will be dense and have an eggy taste in the finished product.
- Before adding the dry ingredients to the whipped eggs, it is important to sift them so that there are no clumps of flour. This will ensure a light and fluffy sponge cake.
- Do not overfold – folding too aggressively or excessively will cause the cake to become dense and lose its whipped egg aeration. So, fold carefully in order to preserve this important structure.
- To achieve an even rise in a cake, wet and fasten baking strips around the pan before baking. This will ensure that the cake cooks from the bottom up, preventing it from forming a dome on top.
- Do not overcook or the sponge cake will lose moisture and become dry.
RECIPE NOTES
two 6 inch cakes are produced. For additional baking times, see below.
For optimum results, I strongly advise utilizing a kitchen scale and the accompanying metric measures. To obtain gram measurements, select “Metric” next to the list of components.
Approximate baking times:
- Two 6-inch pans: about 27 to 30 minutes
- Three 6-inch pans: about 18 minutes
- Four 6-inch pans: 15 to 16 minutes
- 9×13 inch pan: about 18 minutes
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
Make ahead and freeze
If frozen the same day, sponge cakes freeze incredibly well. To prevent frost, wait until the item is entirely cool before storing it in a freezer-safe, airtight container. In the refrigerator, thaw overnight.
How to fix a deflated sponge cake:
- Inadequately whipping the egg whites is the most likely cause. Egg whites are fairly simple to overbeat or underbeat. Overbeaten egg whites will seem lumpy and granular.
- Out-of-date or old baking powder. Verify the expiration dates on your food.
- The rise of sponge cakes can also be impacted by baking temperatures. It’s crucial to avoid opening the oven since the sponge cake can collapse and deflate due to the temperature reduction. If you haven’t recently calibrated your oven, use an oven thermometer.