Buzz
Sponge cakes are usually made without using fats like butter or oil and without leavening agents such as baking powder. The recipe is similar to that of Angel food cake, with the key difference being the use of both egg whites and yolks. Below is a quick and easy recipe to make sponge cake using only basic kitchen ingredients. The cake is delicious when paired with sugar-coated fruit, topped with a layer of cream, or even enjoyed on its own.
Ingredients
Simple Sponge Cake
- 2 large eggs or 3 small eggs
- 1 cup of white sugar
- 1 cup of all-purpose flour, sifted
- 1/4 cup of cold water or milk
- 2 teaspoons of baking powder
- A small amount of butter (optional)
Simple American-Style Sponge Cake
- 6 large eggs, separated into yolks and whites
- 1 cup of sifted sponge cake flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of white granulated sugar, divided into smaller portions
- 1 teaspoon of vanilla extract
- 2 tablespoons of water
- Zest of 1 lemon or orange
- 3/4 teaspoon of cream of tartar
Simple European-Style Sponge Cake
- 1 cup of sifted self-rising flour
- 1 teaspoon of baking powder
- 1/2 cup of butter
- 1/2 cup of white sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
Steps
How to Make a Simple Sponge Cake
Prepare your ingredients. Before starting, ensure everything is ready. Sponge cake is very time-sensitive, so you can't measure ingredients or wait for the oven to preheat while making it. Measure out all your ingredients and organize them for convenience before you begin.
- Start by sifting baking powder into the flour. Set it aside for later use.
- Preheat the oven to 190°C.
- Grease the cake pan before starting. Instead of butter or non-stick spray, you can use parchment paper. Parchment paper is moisture-resistant and non-stick, which eliminates the need for greasing. It also helps with cleanup since you won't have to scrub off leftover batter. If using parchment, cut a piece to fit the shape and size of your pan. You can also line the sides or use non-stick spray or butter.
Crack the eggs into a bowl. Use an electric mixer to beat the eggs. You can use either a hand mixer or a stand mixer.
- Ensure the eggs are at room temperature when preparing. Remove them from the fridge 30 minutes before starting to ensure they reach room temperature. Do not leave eggs outside the fridge for more than 30 minutes.
Add the sugar. Use the mixer to beat the mixture until it turns pale yellow and becomes thick like cream.
- You can also mix the sugar with the eggs using a hand whisk attachment on the mixer.
Add cold water. Mix well. Gradually sift the flour into the mixture and stir until the batter is smooth.
- Sifting the all-purpose flour will make the cake light and fluffy, and it’s essential for sponge cakes. Sift the flour when you measure it in the preparation stage, and then place it into the measuring cup before mixing.
- Since all-purpose flour doesn’t contain leavening agents like self-rising flour, you will need to add baking powder yourself.
Pour the batter into the cake pan. You can use a round pan, an angel food cake pan, or any other type of pan. Bake at 190ºC for about 30 to 35 minutes.
Keep an eye on the cake while it bakes. Every oven is different, so after 30 to 35 minutes of baking, you need to watch it closely. Check if the cake is done by gently pressing the top. If it bounces back, it’s cooked through. If you’re unsure, insert a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready.
Let the cake cool. After removing the cake from the oven, let it cool for about 15 to 20 minutes before taking it out of the pan. If you applied butter or non-stick spray to the pan, use a knife to loosen the edges, then turn the pan upside down to release the cake onto a plate.
Making Simple American Sponge Cake
Prepare the baking area. Before mixing the ingredients, make sure all your ingredients are ready. Preheat the oven to about 180ºC. Ensure your workspace is tidy to give yourself enough room to work.
- Grease the cake pan with butter or spray it with non-stick spray. Alternatively, you can line the pan with parchment paper if you prefer.
- Because sponge cakes are sensitive to timing, you cannot sift the flour or preheat the oven while preparing the batter.
Separate the egg yolks and egg whites. Prepare two bowls: one for the egg whites and one for the yolks. Crack the egg into your palm, spreading your fingers wide enough for the egg whites to fall into the bowl, while the yolk remains in your hand. If the yolk breaks, close your fingers to separate the yolk from the whites and place the yolk in the other bowl.
- Try a different method for separating eggs:
- This step should be done at least 30 minutes before mixing the flour. Eggs are easier to separate when cold as both the yolk and the whites retain their shape. Leave the eggs outside for about half an hour to reach room temperature before you start baking.
- Ensure your hands are clean, and that any oil or soap residue is removed. A small amount of fat, oil, or egg yolk won’t prevent the whites from whipping up properly.
Sift the dry ingredients. Sift the flour into a measuring cup. This aerates the flour, helping to make the cake light and fluffy—an essential characteristic of a sponge cake. Then, sift in the salt and baking powder into the flour. You could also just stir the salt and baking powder into the flour. Set the mixture aside.
Beat the egg yolks. Place the egg yolks in a bowl and turn the hand mixer to high speed. Gradually add 2/3 cup of sugar while mixing. Continue beating until the mixture is thick, airy, and a pale lemon yellow, which takes about 5 minutes. When you lift the beaters out, the mixture should fall in a continuous stream.
- Next, stir in vanilla extract, water, and lemon zest.
- Citrus fruits like oranges and lemons have fragrant outer peels. For lemons, it’s the yellow outer layer, while for oranges, it's the orange peel. Use a zester, a cheese grater, or a small knife to remove the zest, making sure to only take the outermost layer. Avoid the white pith underneath.
- Make sure the bowl is large enough to add the flour afterward.
Whip the egg whites. Switch to high speed after the whites start to foam, then add cream of tartar and continue beating until soft peaks form. Gradually add 1/3 cup of sugar while whipping. Continue beating until the whites are glossy and form stiff peaks. The peaks should stand upright when you lift the beaters.
- Don’t over-beat the egg whites. If they start to separate or look cloudy rather than shiny, you’ve gone too far.
Sift the flour into the egg yolks. Sift about a third of the flour into the yolk mixture and fold gently but decisively. Continue by adding another third of the flour, fold again, and finally sift in the remaining third and continue folding.
- To fold, start from the bottom of the bowl, using the spatula to scoop the mixture up and over. Tilt the bowl as you fold, making sure to bring the spatula through the edges. This method ensures the ingredients are mixed gently but thoroughly.
Mix the egg whites into the flour. Once the flour has been fully mixed, add a bit of egg whites. The batter will feel light and airy. Then, add the remaining egg whites and continue mixing until the mixture is smooth and uniform.
- Avoid overmixing, as it could make the cake dense and flat.
Bake the cake for about 30 minutes. Pour the batter into the cake pan and use a spatula to smooth the top. Bake in the middle rack at 180ºC for about 30 minutes. Keep a close eye on the cake, as every oven is different. To check for doneness, insert a skewer or fork into the center of the cake. If it comes out clean, the cake is done.
Let the cake cool. After removing the cake from the oven, let it cool for about an hour. Then, use a spatula or knife to gently loosen the edges from the pan and transfer the cake to a plate.
Simple European-style Sponge Cake
Preheat the oven to 180ºC. Grease the cake pan and set it aside. If you prefer not to grease the pan or use non-stick spray, you can line the pan with parchment paper instead.
Sift the flour and baking powder. Sift the dry ingredients into a large bowl. This step aerates the flour, ensuring it’s light and fluffy. Lift the sifter to make sure the flour is fully aerated.
Mix the butter and sugar. Place the butter and sugar into a bowl and mix thoroughly. This is the blending stage. Use butter that is at room temperature. With a handheld mixer, beat the butter on low speed until it turns creamy. Add the sugar and increase the speed to high. Continue mixing until the mixture becomes fluffy and light in color. Remember to scrape the sides of the bowl while mixing.
- To ensure the butter is at room temperature, take it out of the fridge 30 minutes before you start. The butter should be soft but not melted.
Whisk the eggs. Gradually add the eggs into the butter and sugar mixture, along with vanilla extract. Keep whisking until the mixture thickens and takes on a slightly voluminous texture.
Add the flour. Sift the flour into the mixture and use a handheld mixer to blend for about one minute, until the batter is smooth and creamy.
- If you don’t have a handheld mixer, you can mix the batter by hand. Use a spatula to lift the mixture, tilt the bowl, and fold the mixture back down. This method helps to gently incorporate the ingredients without deflating the air bubbles.
Pour the batter into the cake pan. Bake for 25-30 minutes. To check if the cake is done, insert a toothpick or fork into the center. If it comes out clean, the cake is ready.
- If you want to add a layer of fruit, jam, or icing, you can divide the batter between two pans to create an additional layer of cake.
Let the cake cool. After removing the cake from the oven, allow it to rest for a few minutes. Use a knife to carefully loosen the cake from the sides of the pan. Then, transfer the cake onto a wire rack to cool completely.
Things you'll need
- Bowl and spoon
- Cake pan
- Handheld mixer
