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Sponge Cake Recipe

Sponge Cake
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A light and airy sponge cake, perfect for any occasion. This classic recipe yields a tender crumb and delicate flavor, ideal for pairing with fresh fruit and cream.

Ingredients

Scale
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the egg yolk mixture, mixing until just combined.
  4. In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the batter once the flour is added, as this can result in a tough cake.
  • For a chocolate sponge cake, substitute 1/4 cup of flour with 1/4 cup of unsweetened cocoa powder.
  • This cake is best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://kitchenvan.com/sponge-cake-recipe/