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Homemade sponge cakes always carry a distinct flavor. Additionally, this type of cake is simple to prepare by measuring ingredients, mixing them in the correct sequence, and ensuring the cake is removed from the oven before it burns. This article will guide you through making three basic types of sponge cakes: vanilla sponge cake, chocolate sponge cake, and apple sponge cake.
Ingredients
Vanilla Sponge Cake
- 1 cup (230g) softened unsalted butter
- 1 cup (230g) granulated sugar
- A pinch of salt
- 2 teaspoons (10ml) vanilla extract
- 5 eggs at room temperature
- 2 cups (240g) cake flour (or, you can use 2 cups of all-purpose flour reduced by 2 tablespoons and add 2 tablespoons of cornstarch)
Chocolate Sponge Cake
- ¾ cup (170g) softened unsalted butter
- ¾ cup (65g) unsweetened cocoa powder
- ¾ cup (90g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (230g) granulated sugar
- 3 eggs at room temperature
- 1 teaspoon (5ml) vanilla extract
- ½ cup (120ml) buttermilk or sour cream
Apple Sponge Cake
- ¾ cup (90g) all-purpose flour
- ¾ teaspoon baking powder
- 4 large apples of any variety
- 2 eggs at room temperature
- ¾ cup (170g) granulated sugar
- A pinch of salt
- ½ teaspoon vanilla extract
- ½ cup (120ml) melted unsalted butter
Steps
Making Vanilla Sponge Cake
Prepare the ingredients. Sponge cake is one of the easiest cakes to make.
Preheat the oven to 165°C, then grease and flour the baking pan. Sponge cakes should be baked in deep pans, such as deep rectangular pans or bundt pans. Use butter or shortening to grease the pan. Next, sprinkle a thin layer of flour into the pan, rotate it to coat evenly, and tap out any excess flour.
Cream the butter and sugar. Place the butter and sugar in a bowl, then beat until the mixture becomes light, fluffy, and smooth.
Add eggs and vanilla. For the best results, add the eggs one at a time, beating the mixture well after each addition. Continue mixing until the batter is uniform.
Incorporate the cake flour. Set the mixer to the lowest speed or use a wooden spoon to gradually fold in the flour until the batter is relatively smooth. Be careful not to overmix the batter.
Pour the batter into the pan. Use a spatula to scrape off any remaining batter from the bowl.
Bake the cake for about 1 hour and 15 minutes. Rotate the pan 180 degrees halfway through baking to ensure even cooking. The cake is done when a toothpick inserted into the center comes out clean. Now, enjoy your delicious homemade sponge cake!
Making Chocolate Sponge Cake
Prepare the ingredients.
Preheat the oven to 180°C, then grease and flour the baking pan. You can use a familiar round pan, square pan, deep rectangular pan, bundt pan, or any other pan you have. Ensure the pan is evenly greased with butter or margarine to prevent the cake from sticking. After this step, lightly dust the pan with a thin layer of flour for even coverage.
Mix the wet ingredients in a large bowl. Combine butter, eggs, vanilla extract, sugar, and buttermilk in a bowl, then use a hand mixer or stand mixer to blend the ingredients thoroughly.
- "Wet ingredients" in baking recipes refer to ingredients with moisture. Sugar is also considered a wet ingredient even though it is not moist.
- Wet ingredients are typically mixed first. Dry ingredients are combined in a separate bowl and added later.
- It’s crucial to prepare the butter to the correct texture as required by the recipe. Using melted butter when softened butter is needed can cause the cake to collapse. In this case, the recipe calls for softened butter. You can plan ahead by leaving the butter on the counter while preparing other ingredients, allowing it to reach room temperature.
Combine the dry ingredients in another bowl. Sift the flour, salt, cocoa powder, and baking powder into a small bowl. Then, mix the ingredients until evenly combined.
Gradually add the dry mixture to the wet mixture. Mix on the lowest speed of the mixer until the batter is smooth and no white streaks of flour remain.
Pour the batter into the baking pan. Use a spoon or spatula to scrape the bowl and ensure all the batter is transferred to the pan.
Place the pan in the oven and bake for about 30 minutes. You can place the pan on a baking sheet to catch any potential spills. Rotate the pan 180 degrees halfway through baking to ensure even cooking. The cake is done when a toothpick inserted into the center comes out clean.
- Check the cake regularly to ensure it doesn’t burn. However, do this by observing through the oven window instead of opening the door, as this can lower the oven temperature and increase baking time.
Remove the cake from the oven and let it cool. Place the cake on a cooling rack and let it cool for at least 5 minutes before further handling.
Transfer the cake to a plate. You can use any plate you prefer to serve the cake.
Wait for the cake to cool completely before frosting. If you frost the cake while it’s still warm, the frosting will melt and slide off. Try making chocolate buttercream, traditional buttercream, or decorative frosting in any flavor. Then, enjoy your cake!
Making Apple Sponge Cake
Prepare the ingredients.
Grease and flour the baking pan, then preheat the oven to 180°C. For this recipe, a 20cm springform pan is recommended for easy removal and a perfect presentation. Use margarine or butter to grease the pan before dusting it with flour to prevent the cake from sticking.
Melt the butter and let it cool. You can melt the butter in the microwave or on the stove. Allow it to reach room temperature before mixing it with other ingredients.
Combine the dry ingredients in a small bowl. Sift the flour, salt, and baking powder into the bowl and mix thoroughly.
Prepare the apples. Peel the apples using a knife or peeler, then remove the cores. Cut the apples into small, bite-sized pieces (about 1.5cm cubes).
Mix the wet ingredients. Use a hand mixer or stand mixer to beat the butter and sugar. Next, add the eggs one at a time, mixing well after each addition. Finally, incorporate the vanilla extract into the batter.
Add the dry mixture to the wet mixture. You can mix the batter by hand or with a mixer. The batter should be smooth and creamy.
Add the apples. Gently fold the apples into the batter using a spatula. Avoid overmixing to prevent the cake from becoming dense.
- To keep the apples from sinking, coat them with flour before adding them to the batter.
Pour the batter into the pan. Use a spatula to smooth the surface evenly.
Bake the cake for about 50 minutes. Place the pan on a baking sheet to keep the oven clean in case of spills. Rotate the pan 180 degrees after 25 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Top with whipped cream if desired.
Follow the recipe instructions
Read the ingredient list and instructions before you begin. Preparing all the necessary ingredients is crucial. You wouldn’t want to run to the store mid-baking. Missing even one ingredient can compromise the final product.
Prepare the baking pan. Ensure you choose the correct size or shape of the pan. For bundt cakes, use a bundt pan; other cakes may require different pan sizes. Grease the pan to prevent sticking. Use about ½ tablespoon of butter, margarine, or vegetable shortening on a paper towel to coat the inside of the pan, then dust with 1-2 tablespoons of flour.
- Add a small amount of flour to the pan, rotate to ensure even coverage, then shake out excess flour and set the pan aside.
Preheat the oven to the temperature specified in the recipe. Follow the instructions carefully, as using a higher or lower temperature can result in an imperfect outcome.
Measure ingredients accurately and follow the order specified in the recipe. Most sponge cake recipes start by mixing wet ingredients (like eggs, oil, and milk), then adding dry ingredients (like flour, baking powder, and cocoa powder). Perform required steps such as sifting, stirring, or beating, and pack ingredients properly before adding them to the main bowl.
Mix the batter as instructed. Some recipes may require a hand mixer or stand mixer. However, note that many steps will involve “folding” the batter or other ingredients with a spatula. While mixing, pause occasionally to scrape the sides of the bowl with a spoon or spatula to ensure all ingredients are evenly incorporated.
Pour the batter evenly into the prepared pan. Fill the pan only two-thirds full, as the batter will rise during baking. Gently tap the pan on the counter to release any air bubbles trapped in the batter.
Place the pan on the middle rack of the preheated oven. You can place the pan on a baking sheet to catch any potential spills. Avoid letting the pan touch the oven walls.
Close the oven door and immediately set the timer for the recommended baking time. If the recipe provides a time range, choose the midpoint (e.g., bake for 35 minutes if the range is 34-36 minutes, or 53 minutes for a 50-55 minute range).
- Avoid opening the oven door during baking, as heat will escape, causing uneven baking. If possible, use the oven light to monitor the cake through the window.
Check the cake for doneness. Gently insert a toothpick or wooden skewer into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. Otherwise, bake for an additional 3-4 minutes and check again, repeating until the cake is fully baked.
Place the pan on a cooling rack for 15-30 minutes to let the cake cool. Run a thin spatula around the inner edge of the pan to loosen the cake. Place the cooling rack on top of the pan, then flip it over and gently tap to release the cake.
- Wait for the cake to cool completely before decorating, as heat can melt the frosting. You can frost and decorate the cake as desired.
Tips
- When a recipe calls for cold ingredients like butter or cream cheese to be at room temperature, unwrap them, place them in a bowl, and let them sit on the counter for 30-60 minutes to soften. Test the softness by pressing a fork or finger into the ingredient.
- Do not frost the cake before it cools. This can cause the cake to deform and the frosting to slide off or not adhere properly.
- Avoid overmixing the batter.
- Always ensure the pan is evenly greased.
- Attempting to remove a hot cake from the pan can cause it to break apart.
- Use high-quality aluminum pans for even baking and the best results.
- Follow the instructions in each recipe carefully.
- Use a toothpick to check if the cake is evenly baked.
- Double-check the measured ingredients before adding them to the mixing bowl. Even a few tablespoons of excess or insufficient flour can significantly affect the texture of the final product.
- For vegan cakes, substitute melted vegetable oil or coconut oil for butter. Replace eggs with applesauce, such as using ¼ cup of applesauce for each egg.
Warnings
- Keep children and pets away when opening a hot oven.
- Oven temperatures may not distribute evenly, so monitor the cake to avoid burning.
- Always use oven mitts or heat-resistant gloves when removing the cake from the oven to prevent burns.
What You Need
- Measuring tools
- Hand mixer or stand mixer
- Baking pan
- Toothpick (or wooden skewer)
- Spatula
- Oven
- Oven mitts or heat-resistant gloves
- Cooling rack
