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🍰 Classic Sponge Cake
Sponge cake is a light, airy cake made by whipping eggs and sugar to incorporate air, giving it a soft, fluffy texture. It’s a versatile base for layered cakes, roll cakes, and desserts.
🛒 Ingredients (8-inch round cake, 2 layers)
- 4 large eggs
- 120 g (½ cup) granulated sugar
- 120 g (1 cup) all-purpose flour, sifted
- 1 tsp vanilla extract
- 30 g (2 tbsp) melted butter (optional, for richness)
- Pinch of salt
👩🍳 Instructions
- Preheat oven
- 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- Whip eggs and sugar
- In a large bowl, beat eggs and sugar using an electric mixer on high for 5–7 minutes, until thick, pale, and tripled in volume.
- Add vanilla
- Gently fold in vanilla extract.
- Fold in flour
- Sift flour and salt over the egg mixture.
- Use a spatula to fold gently — don’t overmix to avoid deflating the batter.
- Add melted butter (optional)
- Drizzle a little melted butter around the edge and fold carefully for added richness.
- Bake
- Pour batter into prepared pan.
- Bake 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool
- Let the cake cool in the pan 5–10 minutes, then remove and cool completely on a wire rack.
💡 Tips
- Folding carefully is key to maintaining air and keeping it fluffy.
- Flavor variations: Add lemon zest, orange zest, or a touch of almond extract.
- Uses: Ideal for layered cakes, Swiss rolls, or as a base for trifles and mousse cakes.
If you want, I can also give a super-moist sponge cake version that stays soft for days and works perfectly for layered cakes.