Sponge Cake

I was looking for a simple best sponge cake recipe for a while now. Finally a good friend gave me this recipe. And it is one of the easiest sponge cake you could ever make. If you want are looking for vegetarian sponge cake, check my eggless cake recipe.

About Sponge Cake

Sponge cake is one of the basic cake recipe everyone should master. It is one of the most popular cake recipe around the internet. Having an easy fool-proof sponge cake recipe can be so convenient at so many levels. This recipe for sponge cake is made with basic ingredients like eggs, sugar, oil, milk, flour, baking powder and vanilla. This cake is made by whisking eggs and sugar till it is frothy and then folding the dry ingredients. Such a easy method and fool proof. Sponge cakes is a basic cake recipe which is fluffy and soft. You can serve them as snack cakes or tea cakes with a cup of tea or coffee. or use them as layer cakes in your vanilla birthday cake or black forest cake. This particular recipe is a small batch, I used just 2 eggs to make this. You can double or triple the recipe if you want to make layer cakes.

Video for Sponge Cake

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Sponge Cake Ingredients

Eggs 

Eggs are used in this sponge cake. The Eggs are whipped till frothy and pale along with sugar. This whipped eggs gives the cake sponge like texture.

Sugar

Regular granulated sugar is used in this cake. But make sure you add it little at a time into the eggs when whipping so the sugar completely dissolves into the eggs.

All Purpose Flour

All purpose flour makes the cake light and airy. Substituting all purpose flour for wheat flour is not advisable particularly in this recipe.

Oil

Melted butter can be used instead of oil. Use flavourless oil like canola, vegetable or refined oil.

Sponge cake in 3 easy steps

Pre-preparation

Preheat oven to 180 degree C. Line a 7 inch square cake pan with parchment paper. flour, baking soda, baking powder in a sifter and sieve it into a bowl. Take milk, oil and vanilla in a bowl and mix well.

Making Sponge cake batter

Add eggs in a large bowl, use a electric beater or stand mixer to whisk till frothy. Sprinkle sugar little at a time and keep whisking till light and fluffy. Transfer in the dry ingredients and wet mixture in and mix gently.

Baking

Now pour the batter into the pan and bake for 30 mins. Remove and cool completely. Slice and serve.

Why This Sponge Cake Works?

Make sure the eggs and sugar are mixed really well and the eggs are whipped till fluffy Using stand mixer makes this job easy. But Hand blender can be used too. Melted butter can be used in place of oil. But in my experience oil makes the cake super moist. Small amount of almond extract can be added along with vanilla if you feel there is egg smell in the cake.

How to Make Sponge Cake (Stepwise Pictures)

1)Start by sifting flour into a mixing bowl. 2)Along with baking powder 3)Add baking soda 4)Sieve well and set aside. 5)Mix wet ingredients. Take oil in a bowl. 6)Add in milk 7)Add vanilla. 8)Mix well till it is emulsified. 9)Take eggs in a bowl 10)Start beating till fluffy 11)Beat till eggs are light and fluffy. it will take around 5 mins. 12)Keep beating till it is like this. 13)Add in sugar little by little. 14)Beat till creamy. 15)Beat till creamy. 16)Add in half of the flour. 17)Add in half of the milk mixture. 18)Fold gently. 19)Line a baking pan with parchment paper. 20)Pour the batter in. 21)spread it evenly. 22)Insert a tooth pick to check whether the cake is baked or not. 23)slice and serve. 24)Serve

Tips & Tricks

What makes a sponge cake light and fluffy?

Whipping the eggs till fluffy and light is key in making a good sponge cake.

How to make best sponge cake?

I use oil for making sponge cake moist. You can use melted butter instead of oil.

Can we over bake sponge cake?

Don’t over bake sponge cake. If you over bake it will turn dry. So bake it just right. Also if you over bake sponge cake, you can make it moist by brushing it with some simple syrup.

Storage & Serving

Store the cake in an air tight container at room temp upto 2 to 3 days. The cake can be stored in fridge upto a week. This cake can be served as a tea cake or you can use it to make layer cakes too.

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

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