Sponge Cake Recipe – American Special
Sponge Cake Recipe – American Special is a light and airy dessert that stands as the perfect foundation for classic cakes and pastries. Made without butter or oil and relying solely on eggs for its structure and moisture, this sponge cake delivers a soft texture and delicate crumb that melts in your mouth. Whether you enjoy it simply dusted with powdered sugar or dressed up in layers with fruit and cream, it’s versatile, effortless, and equally stunning for casual treats or special occasions.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Sponge Cake Ingredients:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour, sifted
- 1/4 tsp salt
- Powdered sugar (for dusting, optional)
How to make Sponge Cake :
Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Whisk the Eggs and Sugar:In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer or hand whisk. Start on low speed and gradually increase to medium-high. Beat for 8-10 minutes until the mixture is thick, pale, and tripled in volume. This step is crucial for the light, airy texture of the sponge cake.
Add Vanilla: Once the egg mixture has reached the desired volume and texture, add 1 tsp of vanilla extract and whisk gently to combine.
Sift in the Flour:Sift the all-purpose flour and salt together to remove any lumps. Gently fold the flour into the egg mixture in three batches using a spatula. Use light, folding motions to preserve the airiness of the batter. Avoid stirring vigorously, as this will deflate the batter.
Bake the Cake:Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes or until the cake is golden brown, springs back when touched, and a toothpick inserted in the center comes out clean.
Cool:Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Serve:Once the sponge cake has cooled, dust with powdered sugar (if desired) and slice. Serve on its own or with whipped cream, berries, or a fruit compote.
Recipe Notes :
Room temperature eggs yield the best volume when whipped—cold eggs can result in a denser cake, so always let them sit out before starting.
Using sifted flour ensures a smooth, lump-free batter—this helps maintain the cake’s characteristic lightness.
Employ a gentle folding technique when incorporating flour into the egg mixture; overmixing can deflate the batter and compromise the texture.
Watch for a golden brown top and use the toothpick test toward the end of baking to ensure perfect doneness without overbaking.
