4-Ingredient Sponge Cake (Video Recipe)
User Reviews
4.9
4-Ingredient Sponge Cake (Video Recipe)
Description
The 4-Ingredient Sponge Cake emphasizes just four pantry staples: eggs, sugar, flour, and baking powder. Beating the eggs with sugar aerates the mixture, creating a thick, fluffy base. Folding sifted flour and baking powder preserves the air bubbles responsible for the sponge's light texture.
The cake pans are prepped with parchment but not greased on the sides to help the batter rise straight up with a golden crust. Baking at 350°F until the top is golden completes the cake. The sponge has a tender crumb due to the careful folding and gentle mixing.
Such a simple sponge is a versatile foundation; it can be layered with creams, fruits, or frostings. Achieving the right texture depends on not over-mixing once flour is added and monitoring baking times closely.
Ingredients
- 6 egg room temperature, large
- 1 cup granulated sugar 210 grams
- 1 cup all-purpose flour 130 grams
- 1/2 tsp baking powder
Instructions
Prep:
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
How to Make this Sponge Cake:
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
User Reviews
Overall Rating
4.9
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