Sponge Cake

Sponge cake is a timeless and versatile dessert that serves as the perfect canvas for various toppings and fillings. Its light and airy texture, coupled with a subtly sweet flavor, makes it a favorite for many occasions. In this comprehensive recipe, we’ll guide you through the steps of creating a classic sponge cake that is sure to delight your taste buds. So, let’s roll up our sleeves and get ready to bake!

INGREDIENTS:

4 large eggs, at room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Equipment:

Electric mixer

Mixing bowls

Sifter

9-inch round cake pans

Parchment paper

Cooling rack

DIRECTIONS:

Preheat the Oven: Start by preheating your oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.

Sift Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps incorporate air into the flour, resulting in a lighter and fluffier cake.

Beat Eggs: Using an electric mixer, beat the eggs in a large bowl on medium speed until they become pale and slightly thickened. This process may take about 3-5 minutes.

Gradually Add Sugar: While continuing to beat the eggs, gradually add the granulated sugar. Ensure that you add the sugar slowly to allow it to dissolve and incorporate evenly into the eggs. Beat until the mixture becomes light and fluffy.

Add Vanilla Extract: Mix in the vanilla extract until well combined. The vanilla adds a delightful aroma and enhances the overall flavor of the sponge cake.

Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to overmix, as this could deflate the batter. Fold until just combined, and no streaks of flour remain.

Divide Batter and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure an even surface. Place the pans in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Unmold: Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, carefully peel off the parchment paper.

Optional: Frost and Decorate: Once the sponge cakes are completely cooled, you can frost and decorate them as desired. Consider using whipped cream, fresh fruits, or a light frosting to complement the delicate flavor of the sponge cake.