Classic Sponge Cake

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

Sponge Cake:

  1. Warm Eggs and Sugar:
    • Place the eggs and sugar in a heatproof bowl.
    • Warm the mixture over a simmering water bath, constantly mixing until it feels comfortably warm like a bath.
  2. Whip Eggs and Sugar:
    • 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.
    • Finish whipping at low speed to make the air bubbles smaller until the mixture looks very shiny.
  3. Fold in Flour:
    • Add the sifted cake flour to the whipped eggs and sugar.
    • Gently fold until you no longer see any flour.
  4. Incorporate Milk and Oil:
    • Add the milk, oil, and vanilla extract (if using) to the batter.
    • Fold until everything is evenly incorporated. The batter should flow smoothly when dropped with a spatula.

Bake:

  1. Pour Batter:
    • Pour the batter into the prepared pans immediately.
  2. Bake:
    • 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
    • Adjust the baking time and temperature as needed, depending on the oven and batter thickness.

Cool:

  1. Cool the Cake:
    • 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.

FAQs

  1. Can I use a different type of flour?
    For best results, use cake flour as it provides a lighter texture. You can substitute with all-purpose flour, but the cake might not be as fluffy.
  2. How do I know when the cake is done?
    The cake is done when it springs back gently when pressed in the center and a toothpick inserted into the center comes out clean.
  3. Can I use egg substitutes?
    You can use egg replacers like flax eggs or commercial egg substitutes, but the texture may vary slightly from the traditional sponge cake.
  4. How can I prevent the cake from sticking to the pan?
    Ensure the pan is well-prepared with either cake liners or a thin layer of butter and flour. You can also use parchment paper for added security.
  5. Can I add flavors or mix-ins to the cake batter?
    Yes, you can add flavors like lemon zest, almond extract, or chocolate chips. Fold them in gently after incorporating the flour and before baking.
  6. What should I do if my cake deflates after baking?
    Ensure the oven temperature is accurate and avoid opening the oven door while the cake is baking. Also, make sure the batter is folded gently without overworking it.
  7. Can I use this sponge cake recipe for cupcakes?
    Yes, you can use the batter for cupcakes. Adjust the baking time to about 15-20 minutes, depending on your oven.
  8. How do I store a frosted sponge cake?
    Store a frosted sponge cake in the refrigerator in an airtight container. If the cake is not frosted, it can be kept at room temperature in a cake dome.
  9. Can I make the cake ahead of time?
    Yes, you can bake the cake a day ahead. Allow it to cool completely before wrapping it in plastic wrap and storing it. Frost just before serving.
  10. How do I get a smooth surface on my sponge cake?
    Ensure the batter is well-mixed and poured evenly into the pan. Tap the pan gently on the counter to release air bubbles and achieve a smoother surface.
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