Basic Sponge Cake
User Reviews
4.9
26 reviews
Excellent
Basic Sponge Cake
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This is a very simple Sponge cake recipe and you probably have all the ingredients already in sponge cake your pantry. I usually use this for making Mango Cake, Yema Cake, Strawberries and Cream Cake but is also perfect on its own with your favorite jam for coffee or tea time.
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Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ cup sugar
- ½ cup butter or margarine - room temperature
- 2 egg whites and yolks - separated
- ½ cup milk
- 1 teaspoon vanilla extract - optional
Instructions
- Line the bottom and side of an 8 inch round pan with parchment paper and preheat oven to 350°F or 180°C (160°C -Fan).
- In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until soft peaks form. Gradually add ¼ cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks. Set aside.
- In a separate bowl, cream the butter and remaining sugar for 3 minutes or until light in color. Add the yolks one at a time while continuously mixing for about 2 minutes. Add milk, flour, baking powder, and vanilla extract and beat for about 2 minutes or until batter is smooth.
- Using a spatula or big spoon, gently fold in about a third of the meringue into the egg yolk mixture until well combined. Add the remaining meringue and fold it in gently, scraping the spatula from the bottom to catch any pockets of egg yolk-batter. Stop mixing when no streaks of meringue are visible. Do not over-mix or you will deflate the batter.
- Pour the batter into the prepared pan. Tap the pan on a flat surface several times to make sure that trapped air bubbles are released.
- Bake for 25-30 minutes in the preheated oven or until a toothpick inserted in the center comes out clean and the top is light golden brown.
- Remove from oven and let the cake cool in the pan for about 10 minutes before completely removing from pan to a cooling rack. Remove the parchment paper off the cake and let it cool down before frosting.
Notes
- You may also use cake flour instead of all-purpose flour for a finer texture.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Cholesterol
103mg
(34%)
Sodium
226mg
(9%)
Potassium
159mg
(3%)
Fiber
0g
(0%)
Sugar
19g
(38%)
Vitamin A
795IU
(16%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 103mg | 34% |
| Sodium | 226mg | 9% |
| Potassium | 159mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 795IU | 16% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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