Basic sponge cake
This basic sponge cake is a light and airy dessert made with a simple blend of flours, eggs, and sugar. Perfect for any occasion, it can be enjoyed plain or as a base for various toppings.
Cook time 20 min
Prep time 10 min
Ingredients:
1/3 cup all-purpose white wheat flour1/3 cup self-raising flour
1/3 cup corn flour
1 tsp salt
4 eggs
2/3 cup sugar
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.
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.
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.
Basic sponge cake FAQ:
Bake the sponge cake in a preheated oven at 350°F (175°C) for about 20-25 minutes. It's done when it's golden brown and a skewer inserted into the center comes out clean.
The cake is done when it is golden brown on top and springs back when lightly pressed. Additionally, inserting a skewer into the center should come out clean.
Yes, you can substitute all-purpose white wheat flour with regular all-purpose flour or cake flour. However, self-raising flour is best left as is for proper leavening. Corn flour can also be swapped with cornstarch if necessary.
Store the cooled sponge cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Use an 8-inch (20 cm) cake pan for this recipe, as it is the ideal size for the batter amount and helps achieve the desired height and texture.
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.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 6g
Carbohydrates 40g
Fiber 0.81g
Sugar 22g
Fat 3.79g
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