Easy Sponge Cake Recipe
Whip up a heavenly sponge cake by beating eggs with sugar, folding in sifted flour, and baking until golden—yielding a light, fluffy confection perfect for any sweet occasion.
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Calories: 240kcal
Servings: 8
Equipment
- Mixing Bowls
- Measuring Spoons and Cups
- Whisk or Electric Hand Mixer
- Sieve
- 9-inch Round Cake Pans
- Oven and Oven Mitts
- Parchment Paper
- Cooling Rack
- Toothpicks
- Offset Spatula optional
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat the eggs until they become thick and pale.
- Gradually add the sugar to the beaten eggs while continuing to beat. Beat until the mixture is light and fluffy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the sifted dry ingredients into the egg mixture. Be careful not to deflate the batter.
- If using vanilla extract, gently fold it into the batter.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 20-25 minutes or until the cakes spring back when touched lightly.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, you can serve the sponge cake as is, dust it with powdered sugar, or add your favorite toppings and fillings.
Notes
- Aerate Eggs: Beat eggs until pale for a light sponge cake texture. Avoid overmixing.
- Gentle Folding: Fold dry ingredients gently to preserve airiness, preventing a dense sponge cake.
- Precise Baking: Adhere to recommended time; overbaking leads to dryness in sponge cake perfection.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 145mg | Fiber: 1g | Sugar: 19g