Making a sponge cake involves a relatively simple process, but it requires some attention to detail to achieve a light and fluffy texture. Here's a basic recipe for a classic sponge cake:
Ingredients:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons milk or water (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
In a large mixing bowl, crack the eggs and add the sugar. Using an electric mixer, beat the eggs and sugar together on medium-high speed until the mixture becomes pale, fluffy, and nearly doubled in volume. This process is crucial for incorporating air into the batter, which helps the cake rise.
In a separate bowl, sift the all-purpose flour, baking powder, and salt together. Sifting helps to aerate the dry ingredients and remove any lumps.
Carefully fold the dry ingredients into the egg-sugar mixture using a spatula. Be gentle to preserve the air in the batter. If you want to add flavor, you can also fold in some vanilla extract at this stage.
If the batter appears too thick, you can add a couple of tablespoons of milk or water to achieve a smoother consistency. The batter should be thick but still pourable.
Divide the batter evenly between the prepared cake pans.
Bake the cakes in the preheated oven for about 20-25 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Optional: You can fill and frost the sponge cake with whipped cream, fruit preserves, or any frosting of your choice.
Tips:
- Make sure the eggs are at room temperature as this will help them whip up better and create a lighter texture.
- Avoid overmixing the batter, as this can lead to a dense cake. Gentle folding is the key to maintaining the lightness of the sponge cake.
- Be precise with measurements to ensure the right balance of ingredients.
- Do not open the oven door during baking until the cake is almost done, as sudden temperature changes can cause the cake to collapse.
Enjoy your homemade sponge cake as a delightful treat!