Sponge Cake
Indulge in the delightful simplicity of this classic sponge cake recipe, perfect for any occasion. With a light and airy texture, this cake is incredibly versatile and can be customized with your favorite flavors. This recipe yields a moist and tender sponge cake, achieved through a meticulous process of whipping...
Ingredients
Ingredients A
- 4egg yolks
- 20gcastor sugar
- 1/4tspvanilla (of your choice)
Ingredients B
- 4egg whites
- 100gcastor sugar
Ingredients C
- 110gflour
- 70gmelted butter
Nutrition (per serving)
Calories
126.3kcal (6.31%)
Protein
1.6g (3.3%)
Carbs
13.9g (5.05%)
Sugars
9.6g (19.16%)
Healthy Fat
2.1g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Sponge Cake
Instructions
Preheat your oven to 190°C (adjust based on your oven's calibration).
In a bowl, whisk together the egg yolks and 20g of castor sugar until light and creamy. Add vanilla or strawberry flavor.
In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add 100g of castor sugar and continue whisking until stiff peaks form.
Gently fold the egg yolk mixture into the egg white mixture.
Sift the flour into the batter and gently fold it in until just combined.
Gently fold in the melted butter.
Pour the batter into a prepared baking pan.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
126.3kcal (6.31%)
Protein
1.6g (3.3%)
Carbs
13.9g (5.05%)
Sugars
9.6g (19.16%)
Healthy Fat
2.1g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the egg whites are whipped to stiff peaks for a light and airy cake.
Gently fold in the ingredients to avoid deflating the batter.
Adjust baking time based on your oven; check for doneness with a toothpick.
Strawberry flavor can be used as a substitute for vanilla extract
FAQS
Can I use a different type of flour for this sponge cake?
For the best results, use cake flour, which has a lower protein content than all-purpose flour. This will result in a more tender and delicate sponge cake. If you only have all-purpose flour, you can substitute 2 tablespoons of it with cornstarch for every cup of flour used.
How do I prevent my sponge cake from sinking in the middle?
Several factors can cause a sponge cake to sink. Make sure not to overmix the batter, as this can develop the gluten and result in a tough cake. Also, ensure that your oven temperature is accurate and avoid opening the oven door frequently during baking. Cooling the cake upside down can also help maintain its volume.
What is the best way to store sponge cake?
Sponge cake is best stored in an airtight container at room temperature. It will stay fresh for up to 3 days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving.
Can I add other flavorings to this sponge cake recipe?
Yes, you can easily customize the flavor of this sponge cake. Consider adding lemon zest, almond extract, or a touch of citrus for a refreshing twist. You can also incorporate cocoa powder for a chocolate version. Experiment with different flavors to find your favorite combination!
Can i make a bento cake using this sponge cake recipe?
Yes, this sponge cake recipe is perfectly suited for making bento cakes! The light and airy texture is ideal for layering and decorating with buttercream or other toppings. Just bake the cake in a smaller pan or cut it into the desired size and shape for your bento box.
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Farah Sooji
(@farahsooji)
✨ Baking Enthusiast ✨ Baking the world a better place ✨ I teach you how to bake and decorate beautiful cakes ✨ Baking Enthusiast ✨ Baking the world a better place ✨ I teach you how to bake and decorate beautiful cakes ...
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