Try this Irish Sponge Cake recipe, or contribute your own.
- Carbohydrate 4.41703490278187 g
- Cholesterol 232.101041666563 mg
- Fat 10.535044166651 g
- Fiber 0 g
- Protein 6.64005197908097 g
- Saturated Fat 5.01204520832057 g
- Serving Size 1 1 Serving (79g)
- Sodium 3565.34210377317 mg
- Sugar 4.41703490278187 g
- Trans Fat 1.12039321874869 g
- Calories 139 calories
Step-by-step
- Preheat the oven to 375 degrees Fahrenheit.
- Spray two 9-inch round baking pans with non-stick spray infused with flour, or grease with butter and dust with a light coating of flour.
- Add the eggs and sugar to a large mixing bowl.
- Using an electric mixer, beat the eggs and sugar for 6 to 8 minutes until the mixture has increased in volume and thickened to a consistency of whipped heavy cream.
- In a separate bowl sift the flour and baking powder together.
- Spoon half the flour into the egg mixture and gently fold it in using a spatula.
- Repeat with the second half of the flour, folding gently to fully incorporate the flour.
- Add the vanilla essence with the flour if desired.
- Pour half of the cake mixture into each of the prepared baking pans.
- Bake in the preheated oven at 375 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes.
- The sponges will be golden brown, with a slight spring to the touch when cooked.
- Remove the sponges from the oven and cool on a wire tray.
- Whip the heavy cream using an electric beater until thick.
- Add one tablespoon of confectioners' sugar to sweeten if desired.
- Spread jam on the inner surface of each sponge.
- Place one layer on a plate, spreading the cream over the jam.
- Sandwich the cream with the upper sponge layer.
- Decorate by sifting a fine layer of confectioners' sugar on top.
- Slice to serve.
Aeration Without Chemical Leaveners
Unlike heavy pound cakes laden with butter, a true sponge cake relies almost entirely on mechanical aeration. Beating whole eggs and sugar together for six to eight minutes forces microscopic air bubbles into the mixture, tripling its volume. Sifting the flour twice—once before mixing and once through a fine-mesh sieve—prevents those delicate air cells from collapsing under the weight of dense particles. Fold the flour using a wide silicone spatula rather than a spoon, cutting down through the center and sweeping around the bowl to preserve every pocket of trapped air.Equipment Adjustments and Pan Prep
While specialized genoise pans work well, standard nine-inch round metal cake pans conduct heat efficiently for an even rise. If non-stick flour-infused sprays are unavailable, coat the interior surfaces with solid vegetable shortening and dust thoroughly with granulated sugar instead of flour to create a crisp exterior crust. Maintain an accurate oven thermometer because baking requires transitioning the heat from 375 degrees Fahrenheit down to 350 degrees Fahrenheit after fifteen minutes to set the structure without scorching the delicate top surface.Cream Stability and Texture Control
Heavy whipping cream needs to reach stiff peaks to support the upper cake layer without bleeding moisture into the crumb. Chill both the mixing bowl and the beaters in the refrigerator for twenty minutes prior to whipping to prevent the butterfat from separating. Spread the strawberry or raspberry jam in a very thin, even layer across the interior sponge surfaces, acting as a moisture barrier so the whipped cream maintains its structural integrity over time.
