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!
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.
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 per serving
6 ServingsCalories 220kcal
Protein 6g
Carbohydrates 40g
Fiber 0.81g
Sugar 22g
Fat 3.79g
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