Description
This easy sponge cake recipe yields a light and fluffy cake perfect for any occasion. Made with simple pantry ingredients and straightforward steps, it is an ideal base for layered cakes, desserts, or enjoyed on its own with a dusting of powdered sugar or your favorite toppings.
Ingredients
Scale
Wet Ingredients
- 4 large eggs
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Sugar
- 1 cup granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the sponge cake evenly.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking and to help with easy removal after baking.
- Beat Eggs: In a large mixing bowl, beat the eggs until they become thick and pale, which helps create the light texture of the sponge cake.
- Add Sugar: Gradually add the granulated sugar to the beaten eggs while continuing to beat. Beat until the mixture is light, fluffy, and forms ribbons when the beaters are lifted.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and aerate the mixture for a tender crumb.
- Fold Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture, taking care not to deflate the batter which can affect the cake’s rise.
- Add Vanilla Extract: If using, gently fold in the vanilla extract for added flavor without overmixing.
- Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops for even baking.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cakes spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set before transferring them to a wire rack to cool completely.
- Serve: Once cooled, enjoy the sponge cakes as is, dusted with powdered sugar, or layered with your favorite fillings and frostings.
Notes
- For best results, use room temperature eggs to achieve maximum volume when beating.
- Do not overmix the batter after adding flour to keep the cake light and airy.
- If you prefer, you can substitute vanilla extract with almond extract or lemon zest for a different flavor profile.
- Make sure to sift the dry ingredients to avoid lumps and ensure an even texture.
- Use a toothpick or cake tester to check the cake’s doneness instead of relying solely on baking time.
- This sponge cake can be stored wrapped in plastic wrap at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 180
- Sugar: 16g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: sponge cake, easy sponge cake, light cake recipe, basic cake recipe, homemade sponge cake
