Classic Sponge Cake

This classic sponge cake is a light, fluffy, and versatile base for many desserts. Perfect for layered cakes, simple tea-time treats, or a delightful dessert on its own, this sponge cake recipe is sure to become a staple in your baking repertoire. The recipe emphasizes the importance of weighing ingredients for the best results, ensuring a consistently delicious cake every time.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes

Ingredients

• 200 g (4 eggs) Eggs
• 140 g (1 cup + 1 tablespoon) Granulated sugar
• 130 g (1 cup + 2 tablespoons) Cake flour
• 20 g (4 teaspoons) Milk
• 40 g (2 ⅔ tablespoons) Oil
• ¼ teaspoon Vanilla extract (optional)

Directions

Preparation:

1. Preheat the oven to 355ºF (180ºC).
2. Prepare hot, simmering water to warm the eggs.
3. Set up cake liners inside a pan, or coat the pan with a thin layer of butter, dust with flour, and remove excess.
4. Sift the cake flour.
5. Combine milk, oil, and vanilla extract (if using) ahead of time.

Sponge Cake:

Warm the Eggs and Sugar:

1. Place the eggs and sugar in a heatproof bowl.
2. Warm the mixture over a simmering water bath, constantly mixing until it feels comfortably warm like a bath.

Whip the Eggs and Sugar:

1. Whip the warm eggs and sugar at high speed until very fluffy. The batter should flow slowly, and the lines should stay on the surface when dropped with a whisk.
2. Finish whipping at low speed to make the air bubbles smaller until the mixture looks very shiny.

Fold in the Flour:

1. Add the sifted cake flour to the whipped eggs and sugar.
2. Gently fold until you no longer see any flour.

Incorporate Milk and Oil:

1. Add the milk, oil, and vanilla extract (if using) to the batter.
2. Fold until everything is evenly incorporated. The batter should flow smoothly when dropped with a spatula.

Bake:

1. Pour the batter into the prepared pans immediately.
2. Bake at 355ºF (180ºC) until the center bounces back gently when pressed:
   • 25-30 minutes for 2 6-inch pans
   • 30-35 minutes for 1 8-inch pan
3. Adjust the baking time and temperature as needed, depending on the oven and batter thickness.

Cool:

1. Once out of the oven, flip the cake and let it cool completely before slicing.

Serving Suggestions

• Layer with whipped cream and fresh fruits for a delightful dessert.
• Frost with your favorite icing for special occasions.
• Enjoy plain with a dusting of powdered sugar and a cup of tea.

Cooking Tips

• Ensure the eggs and sugar mixture is warmed properly to achieve maximum volume when whipped.
• Fold the ingredients gently to avoid deflating the batter.
• Adjust baking times based on your specific oven and pan sizes.

Nutritional Benefits

• Eggs: Provide high-quality protein and essential nutrients.
• Milk: Adds calcium and contributes to the moistness of the cake.

Dietary Information

• Vegetarian: Suitable for a vegetarian diet.
• Gluten-Free: Substitute cake flour with gluten-free flour if needed.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months.

Why You’ll Love This Recipe

• The cake is light, airy, and perfect as a base for various desserts.
• Simple ingredients and straightforward steps make it accessible for bakers of all levels.
• The recipe provides consistent and delicious results every time.

Conclusion

This classic sponge cake recipe is a versatile and essential addition to any baker’s collection. Its light and fluffy texture, combined with the simplicity of preparation, makes it ideal for any occasion. Try this recipe and enjoy a timeless dessert that never goes out of style.