Buzz
If you've never baked a sponge cake before or want to prepare a simple, fuss-free treat, try making a basic sponge cake. You only need flour, sugar, eggs, and butter to create a straightforward cake that you can top with your favorite frosting or enjoy as is. Once you're comfortable with baking, you can experiment by adding flavors or making slight variations.
Ingredients
- 220 g all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2.5 g) salt
- 170 g unsalted butter at room temperature
- 300 g granulated sugar
- 2 large eggs at room temperature
- 180 ml buttermilk or whole milk
Makes one 23 cm diameter sponge cake
Steps
Mix the Dry Ingredients
Combine flour, baking powder, and salt in a bowl. Add 220 g of all-purpose flour to a mixing bowl, along with 1 teaspoon (4 g) of baking powder, 1/2 teaspoon (3 g) of baking soda, and salt. Stir for about 10 seconds to evenly mix the dry ingredients.
Baking soda and baking powder are essential for helping the cake rise during baking. If it's been a while since you last baked, check the expiration dates on the baking powder and baking soda packaging to ensure they are still effective.
Cream the butter and sugar in a separate bowl for 4-5 minutes. Place 170 g of room-temperature butter and 300 g of granulated sugar into a large mixing bowl. Use a stand or hand mixer on medium speed to beat the mixture until it becomes light and fluffy.
- Using room-temperature butter is crucial as it blends more easily with sugar, resulting in a light and airy cake rather than a dense one.
- Stop the mixer occasionally to scrape down the sides of the bowl to ensure all the butter is incorporated.
Tip: If you prefer a less sweet cake, you can reduce the sugar to 250g. Keep in mind that sugar contributes to the cake's golden-brown color, so using less sugar may result in a lighter-colored cake.
Beat 2 eggs into the butter-sugar mixture at low speed, adding one at a time. Turn on the mixer at low speed and add one room-temperature egg to the bowl. Continue mixing until fully incorporated, then add the second egg. Keep beating until no streaks of yolk or egg white remain.
- Using room-temperature eggs helps retain air in the batter, ensuring the cake rises properly in the oven.
Alternate adding dry ingredients and buttermilk to achieve a smooth batter. Keep the mixer on low speed and add 1/3 of the dry ingredients to the mixture. Next, measure 180 ml of buttermilk or whole milk and pour half into the batter. Continue mixing while adding the remaining buttermilk, followed by the rest of the dry ingredients.
- Stop mixing as soon as the last of the dry ingredients are incorporated. Overmixing can result in a dense or tough cake.
Bake the Cake
Preheat the oven to 177°C and prepare a 23 cm diameter baking pan. Use a 23x23 cm square pan, a 23x13 cm rectangular pan, or a 23 cm round pan. Spray the pan with non-stick oil and line the bottom with parchment paper.
- Metal pans are recommended as they conduct heat better than glass or ceramic pans.
- For cupcakes, place paper liners in a muffin tin with 16 or 18 slots.
Tip: Parchment paper makes it easier to remove the cake from the pan and prevents the crust from over-browning during baking.
Pour the batter into the prepared pan. Transfer all the batter into the pan and use a spatula or knife to smooth the top. This ensures the cake bakes evenly without doming.
- If you're making cupcakes instead of a whole cake, consider using a cookie scoop to portion the batter evenly.
Bake the cake for 45-60 minutes. Place the pan on the middle rack of the preheated oven and bake for 45 minutes. The cake is done when it turns golden brown and starts pulling away from the sides of the pan. Since ovens vary, you might need to bake it for an additional 15 minutes.
- Test the cake's doneness by inserting a toothpick or skewer into the center. If it comes out clean, the cake is ready; if not, bake for a few more minutes and check again.
- For cupcakes, check after 20 minutes of baking.
Tip: If baking at high altitudes, consider adding an extra egg to prevent dryness. You may also reduce the baking time by 5-8 minutes as the cake will cook faster.
Remove the cake and let it cool on a rack for 1 hour. Turn off the oven and use oven mitts to take out the pan. Place it on a cooling rack and let it cool completely before removing the cake.
- You don’t need to worry about the cake sticking, as the parchment paper lining will help release it easily.
Invert the pan to release the cake. Once the cake is completely cool, run a knife around the edges of the pan. Place the pan on a flat surface and place the cooling rack upside down on top of the cake. Hold the rack and the pan firmly, then quickly flip them over to release the cake.
- No oven mitts are needed at this stage, as the cake will have cooled completely.
Remove the parchment paper and serve the cake. Gently peel off the parchment paper and discard it. Flip the cake over and slice it into pieces. For a decorative touch, you can dust it with powdered sugar, frost it with buttercream, or drizzle a simple glaze over the top.
- Store leftover cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 7 days, though it may dry out slightly.
Explore Variations of Sponge Cake
Replace some flour with cocoa powder to make a chocolate sponge cake. To transform the basic sponge cake into a rich chocolate version, substitute ½ cup (70g) of all-purpose flour with ½ cup (70g) of cocoa powder. You can also add 1 cup (180g) of chocolate chips for an extra chocolatey twist.
- Consider topping the chocolate sponge cake with cream cheese or chocolate buttercream frosting.
Red Velvet Variation: Add 1 tablespoon of cocoa powder to the dry ingredients and mix ½ tablespoon of white vinegar with 30 ml of red food coloring into the wet ingredients.
Add 1-2 teaspoons (5-10 ml) of extract to enhance the cake's flavor. Customize the basic sponge cake by stirring in a bit of flavored extract when adding the eggs. Options include vanilla, lemon, almond, coffee, coconut, or orange blossom.
- For a citrus-flavored cake, try adding the zest of 1 lemon, 1 orange, or ½ grapefruit to the sugar before creaming it with butter to infuse the citrus oils into the mixture.
Add spices to the dry ingredients for a warm, spiced sponge cake. Mix 1 teaspoon (2g) of cinnamon, 1/2 teaspoon (1g) of cardamom or allspice, and a pinch of black pepper into the dry ingredients. Once baked, you can top the cake with cream cheese or buttercream frosting.
- For a more intense flavor, stir in 1 tablespoon (7g) of grated ginger into the butter and sugar mixture.
Sprinkle toppings on the cake before baking. For added color or crunch, scatter a handful of chopped nuts like almonds or pecans over the batter. You can also use colorful sugar sprinkles for a birthday cake or a streusel topping for a simple coffee cake.
- For extra crunch, use roasted nuts instead of raw ones.
Use egg substitutes if you prefer an egg-free cake. If you want to avoid eggs, replace them with vegan egg substitutes or use 90 ml of milk, buttermilk, or sour cream instead of 2 eggs. Note that eggless sponge cakes may be slightly drier than those made with eggs.
- For a vegan sponge cake, you’ll also need to use vegan butter and dairy-free alternatives like almond or oat milk instead of buttermilk.
Make a gluten-free cake by substituting the flour. Purchase gluten-free baking flour to replace all-purpose flour. Use the same amount of gluten-free flour as specified in the recipe, making it an easy swap!
- If using gluten-free alternatives like almond or chickpea flour, follow the manufacturer’s baking instructions. Keep in mind the texture may be more crumbly compared to cakes made with all-purpose flour.
Tips
- If you don’t have a mixer, you can use a wooden spoon and mix by hand.
- Consider adding a handful of dried fruits, chocolate chips, or roasted nuts to the batter for extra flavor and texture.
What You'll Need
- Measuring cups and spoons
- Whisk
- Mixing bowl
- Spatula
- Mixer
- Non-stick cooking spray
- Cooling rack
- 23 cm baking pan
- Parchment paper
