Guide To Prepare Sponge Cake Recipe The Best

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There’s something undeniably comforting about a classic sponge cake. Light, airy, and bursting with potential, it’s the perfect base for endless flavor variations and decorative dreams. Whether you’re a seasoned baker or just starting out, this recipe will guide you through creating a perfect sponge cake, ready to be enjoyed on its own or dressed up for any occasion.


Basic sponge cake recipe
Basic sponge cake recipe

3 large eggs, at room temperature

  • 1 cup (200g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups (175g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease and flour a round cake pan (8-inch or 9-inch diameter).

    2. In a large mixing bowl, whisk together the eggs and sugar on high speed for 5-7 minutes, or until light, fluffy, and tripled in volume. The mixture should leave a trail when the whisk is lifted.

    3. Add the vanilla extract and whisk for another minute to incorporate.

    4. In a separate bowl, whisk together the flour, baking powder, and salt.

    5. Sift the dry ingredients into the wet ingredients in three batches, gently folding each addition with a rubber spatula until just combined. Be careful not to overmix, as this can deflate the cake.

    6. Pour the batter into your prepared cake pan and smooth the top with a spatula.

    7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    8. Remove the cake from the oven and let it cool completely in the pan before frosting or decorating.

    Nutrition Facts (per slice):

    Calories: 180

  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 70mg
  • Sodium: 80mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 3g

  • Conclusion:

    With its simple ingredients and straightforward process, this sponge cake recipe is a fantastic starting point for your baking adventures. Once you’ve mastered the base, you can experiment with flavored extracts, fruit fillings, whipped cream frostings, or decadent ganache toppings. The possibilities are endless!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of flour?

    While all-purpose flour is ideal for this recipe, you can substitute cake flour for a slightly lighter and airier texture. However, be mindful that cake flour has a lower protein content, so you might need to adjust the baking time slightly.

    2. My cake didn’t rise! What went wrong?

    There could be a few reasons. Ensure all your ingredients are at room temperature. Overmixing the batter can also deflate the cake. Double-check that you haven’t accidentally omitted the baking powder.

    3. How can I store leftover sponge cake?

    Store your cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.

    4. Can I make this recipe gluten-free?

    Yes! Substitute the all-purpose flour with a gluten-free flour blend specifically formulated for cakes. Be sure to check the package instructions for any adjustments to the baking time or amount of liquid needed.

    5. How do I decorate a sponge cake?

    The beauty of a sponge cake is its versatility. You can keep it simple with a dusting of powdered sugar or fresh fruit. For a more elaborate decoration, pipe whipped cream frosting around the edges and top with fresh berries or chocolate shavings. You can also slice the cake horizontally and fill it with jam, buttercream, or custard before frosting it.