Perfect Sponge Cake
User Reviews
4.7
Perfect Sponge Cake
Description
This sponge cake recipe relies on the mechanical leavening from egg foam formed by beating whole eggs with sugar for about 10 minutes until tripled in volume. The subsequent careful folding in of all-purpose flour preserves this airiness, producing a batter that bakes to a spongy and light cake.
Baking at 350 °F in an oiled springform pan (9-12 inches) allows even rising and a soft crust. The absence of baking powder or soda means the cake may have a slight egg flavor, which can be mitigated by thorough beating or optional vanilla addition. The finished cake is tender with a soft crumb, suitable as a base for layered cakes or paired with frostings and fillings.
A toothpick test confirms doneness when it comes out clean after about 30 minutes. This cake highlights the traditional sponge method, emphasizing the importance of egg foam for texture rather than chemical rising agents.
I Made This!
1,822 people made thisSave this
9,224 people saved thisIngredients
- 5 egg room temperature, large
- 3/4 cup sugar
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 °F.
- In a stand mixer, beat 5 eggs (no need to separate them) and sugar on low speed and then on medium-high speed for about 10 minutes or until it's three times in volume.
- Using a spatula, fold in flour by thirds; be very gentle with the batter so you don't over mix it and lose the fluffiness.
- Add cake batter to an oiled baking pan. Springform baking pan works amazing, size 9-12 inches is perfect.
- Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the toothpick will come out clean.
Notes
- Use room temperature eggs and beat them with sugar for about 10 minutes to ensure the batter is sufficiently aerated.
- Be gentle when folding in flour to preserve the batter's volume and maintain fluffiness.
- The recipe does not require baking powder or soda; air incorporated into eggs acts as the leavening agent.
- Adding vanilla extract in step 2 is optional to reduce a slight eggy taste.
- Use an oiled springform pan between 9 and 12 inches for best results and test doneness with a toothpick after 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 40mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 149IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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