Starting off with a sponge cake recipe might seem a bit daunting at first, but I’m here to break it down into easy, manageable steps.
Think of it as just mixing a few basic ingredients like flour, eggs, and sugar, and then baking them to perfection.
My goal is to guide you through each part of the process, from whisking eggs to getting that golden, fluffy cake out of the oven.
I’ll share some straightforward tips and tricks to ensure your sponge cake turns out light and airy every time.
No matter you’re baking for a special occasion or just a weekend treat, this guide will help you master the art of making a delicious sponge cake.
Let’s get started and turn those simple ingredients into a delightful dessert!
What You Will Need
Ingredients:
- 250g of cake flour
- 250g of caster sugar
- 8 large eggs, at room temperature
- 250g of unsalted butter, melted and cooled to room temperature
- 2 tsp of baking powder
- 1 tsp of vanilla extract
- A pinch of salt
Equipment:
- Two 23cm round cake tins
- Mixing bowls
- Electric mixer or whisk
- Sieve
- Spatula
- Cooling rack
Preparing Your Ingredients and Equipment
- Preheat your oven to 180°C.
- Grease your cake tins and line them with baking paper.
- Sift the cake flour and baking powder together to ensure there are no lumps.
- Separate your eggs, placing the whites in one bowl and the yolks in another.
The Method: Crafting Your Sponge Cake
Step 1: Whisk the Egg Yolks
- Start by whisking the egg yolks with half of the sugar (125g) until the mixture is pale and thick.
- Incorporate the vanilla extract into the yolk mixture.
Step 2: Beat the Egg Whites
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining sugar (125g) while continuing to beat until stiff peaks form.
Step 3: Combine Yolks and Whites
- Gently fold the yolk mixture into the beaten egg whites, ensuring not to deflate the mixture.
Step 4: Incorporate Dry Ingredients
- Sift the flour mixture over the egg mixture in thirds, folding gently between each addition.
- Drizzle the melted butter around the edge of the batter and fold in carefully, maintaining the batter’s volume.
Step 5: Baking
- Divide the batter evenly between the prepared tins.
- Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Serving and Storage
- Serve your sponge cake dusted with icing sugar or layered with your favourite jam and whipped cream.
- Store in an airtight container at room temperature for up to 3 days.
Tips for Success
- Ensure all ingredients are at room temperature to facilitate better mixing.
- Be gentle when folding in the flour and butter to retain as much air as possible.
- Do not open the oven door while the cakes are baking, as this can cause them to collapse.
Troubleshooting Common Issues
- Cake is too dense: Ensure you’re not overmixing once the flour is added and that you’re folding gently.
- Cake didn’t rise: Check that your baking powder is fresh and that you’ve beaten the egg whites to stiff peaks.
We’ve covered everything from ingredient preparation to baking and troubleshooting. Now, it’s over to you.
Are there any other baking challenges you’re eager to conquer?
Share your experiences and questions below, and let’s continue learning together!