Sponge Cake Recipe – American Special
Sponge Cake is a light and airy dessert that serves as the foundation for many classic cakes and pastries. Known for its soft texture and delicate crumb, sponge cake is made without the use of any fat (like butter or oil), relying solely on eggs to provide its structure and moisture. The batter is typically whipped to incorporate air, which gives the cake its characteristic lightness. It can be enjoyed on its own, dusted with powdered sugar, or layered with fruits, whipped cream, or custards for more elaborate cakes. Its versatility and simplicity make it a beloved treat for both casual gatherings and special occasions, perfect for those who enjoy a tender, melt-in-your-mouth dessert.
- 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 :
Eggs:The eggs should be at room temperature for best results. Cold eggs may not whip up as well and can result in a denser cake. Make sure to beat the eggs and sugar long enough to achieve a light, fluffy texture—this is the key to a successful sponge cake.
Flour:Sifting the flour is essential to avoid clumps and ensure a smooth batter. If you prefer, you can substitute part of the all-purpose flour with cake flour for an even lighter texture.
Folding Technique:Be gentle when folding the flour into the egg mixture. The goal is to maintain the air that was whipped into the eggs, which will give the cake its lightness.
Baking Time:Keep an eye on the cake towards the end of the baking time. Every oven is different, so check the cake around 20 minutes. It should be golden on top and a toothpick should come out clean when inserted into the center.
Variations:Sponge cake is very versatile. You can layer it with whipped cream, jam, fresh fruit, or custard. It can also be used as the base for more complex cakes, such as Victoria sponge or layered wedding cakes.
