Basic sponge cake
Discover the simplicity of baking with our Basic Sponge Cake recipe, using a perfect blend of flours and just six ingredients: all-purpose white wheat flour, self-raising flour, corn flour, salt, eggs, and sugar. Ideal for all occasions and easy enough for beginners!
- 21 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
A basic sponge cake is a versatile and delightful dessert that can be enjoyed on its own or used as a base for more elaborate creations. Made with simple ingredients commonly found in most kitchens, this light and airy cake is perfect for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line the base of an 8-inch (20cm) cake pan with parchment paper.
- In a large bowl, sift together the all-purpose white wheat flour, self-raising flour, corn flour, and salt. Set aside.
- In a separate mixing bowl, crack the 4 eggs and add the sugar.
- Using an electric mixer, beat the eggs and sugar together on high speed for about 8-10 minutes, or until the mixture has tripled in volume, is pale, and forms a ribbon-like trail when the beaters are lifted.
- Gently fold the sifted dry ingredients into the egg mixture in small batches. Use a spatula and a gentle hand to avoid deflating the batter. Make sure to incorporate the flour completely without over-mixing.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Give the pan a light tap on the countertop to remove any large air bubbles.
- Place the pan in the preheated oven and bake for about 20-25 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Carefully run a knife around the edge of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
- Once cooled, the sponge cake can be served as is, or you can decorate it with whipped cream, fresh fruits, or any frosting of your choice.
Tips:
- For best results, make sure all your ingredients are at room temperature before you start mixing.
- Be careful not to overmix the batter; this can cause the cake to be dense rather than light and airy.
- Use a whisk or electric mixer to beat the eggs and sugar until they become pale and fluffy; this helps incorporate air into the batter.
- Sift the flours together with the salt to ensure an even distribution and to avoid lumps.
- Fold the dry ingredients into the wet mixture gently to maintain the airy texture of the batter.
- Grease and line your cake pan properly to prevent the sponge cake from sticking.
- Bake in a preheated oven and avoid opening the oven door while baking to prevent the cake from collapsing.
Once your sponge cake is baked to perfection, you’ll find it to be a delightful treat that can be enjoyed as is or dressed up with various toppings and fillings. Whether you’re celebrating a special occasion or simply indulging in a homemade dessert, this basic sponge cake is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 0.81g | 2% |
| Sugar 22g | 22% |
| Fat | |
| Fat 3.79g | 4% |
| Saturated 1.11g | 4% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 110mg | 21% |
| Vitamin B1 0.13mg | 10% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 0.15ug | 0% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 1.11mg | 10% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 80mg | 2% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 370mg | 24% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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