cakes,  desserts

Easy sponge cake recipe

Easy sponge cake recipe, plain sponge cake, vanilla sponge cake, basic sponge cake recipe, how to make sponge cake
Very light and fluffy and so easy to make, this sponge cake recipe is indispensable for all homemade cake lovers. You can use this recipe to prepare all kind of cakes, birthday cakes, fruit cakes and rolls.
This sponge cake is absolutely delicious and you can also serve it as it is, maybe dusted with a bit of confectioners’ sugar.
Sponge cake is very easy to make but there are a few rules which MUST be respected:
  1. Use fresh ingredients, at room temperature
  2. The magic formula for the perfect sponge cake is: sugar+flour=eggs (the quantity of sugar + the quantity of flour must be equal with the quantity of eggs)
  3. Use a kitchen scale to measure the ingredients.
  4. Use a clean bowl and a clean mixer to beat the whites.
  5. Beat very well the whites, until stiff peaks form
  6. Don’t use the mixer when incorporating the flour
  7. Don’t add baking powder. It’s not necessary. The cake will rise due to the well beaten whites.
  8. Bake the cake right after folding the flour
  9. Don’t open the oven in the first 15 minutes

    I recommend you the Caramel cake and the Mimosa cake

Ingredients for easy sponge cake recipe (for a 20cm or 30/11.5cm baking tray):

  • 6 eggs (300gr, weight without shells)
  • 150gr granulated sugar
  • 150gr flour
  • a pinch of salt
  • vanilla extract



How to make sponge cake

Preheat the oven to 170ºC.
Line the bottom of the baking tray with parchment paper and butter the sides.
Separate the yolks from whites.
Place the whites into a large mixer bowl. Add a pinch of salt. Beat the whites until stiff peaks form.
Add the sugar and continue to mix until the sugar is completely dissolved. You should obtain a very firm and glossy foam.
Add the vanilla extract and the egg yolks. Briefly mix until incorporated.
Add the flour, gradually, and mix with a spatula until incorporated.
Pour the batter into the baking tray and level it with a spatula. Place the tray into the preheated oven and bake at 170ºC for 25-30 minutes.



To check if the sponge cake is well baked: prick the center with a toothpick. The toothpick must come out clean. If the toothpick comes out wet, you must bake the sponge cake for a few more minutes.
Allow to cool on wire racks.
Serve sponge cake dusted with a bit of confectioners’ sugar or use it to prepare delicious cakes.
I used this sponge cake for a delicious caramel cake:
Enjoy!

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