Sponge Cake
Try this Sponge Cake recipe, or contribute your own.
Try this Sponge Cake recipe, or contribute your own.
- Carbohydrate 562.34445 g
- Cholesterol 183.01875 mg
- Fat 75.2354775 g
- Fiber 12.2272503429651 g
- Protein 59.7071025 g
- Saturated Fat 44.6412975 g
- Serving Size 1 1 recipe (813g)
- Sodium 505.461 mg
- Sugar 550.117199657035 g
- Trans Fat 6.857514 g
- Calories 3238 calories
Step-by-step
- If making a sheet pan, preheat the oven to 400° and line two 13 x 17 inch pans with parchment paper.
- If making circle cakes, preheat the oven to 350°. Grease two 9-inch pans with non-stick baking spray and line with parchment paper circles.
- Combine the butter, vanilla and milk in a small saucepot over medium-low heat. Bring this mixture to a simmer, just until the butter is melted. Remove the pot from the heat and set aside.
- Meanwhile, place the eggs, egg yolks, and sugar in a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 5-10 minutes or until the batter reaches the “ribbon stage”.
- The “ribbon stage”: The beater is lifted and you draw an "8" in the batter. If the eight stays for 4-5 seconds, you’ve reached the ribbon stage and the batter is ready!
- Transfer the beaten egg mixture batter to a larger bowl. Slowly, stream the cooled butter mixture down the side of the bowl. Fold together with a rubber spatula just until combined.
- Sift the cake flour over the batter in thirds, folding in between each addition until no flour is visible. Scrape down the sides of the bowl to ensure that everything is incorporated.
- Pour the batter into the prepared pans.
- Bake circle cakes for 25-30 minutes.
- Bake sheet cake for about 12 minutes.
- For the circle cakes: Allow them to fully cool in their pans, and run an offset spatula around the sides of the cake. Then, flip the cakes onto a wire rack or plate.
- If making the sheet cake, allow to cool for ten minutes in the pan, and then flip the entire cake onto a parchment lined cooling rack.
- Store the cakes wrapped in plastic wrap on the counter for 2-3 days, refrigerate for 1 week or freeze for up to 1 month.
My Favorite Sponge Cake Recipe: A Simple Delight
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the simple joy of a homemade treat is exactly what my family needs to unwind after a long day. This sponge cake recipe has become my go-to – it's surprisingly easy, incredibly delicious, and adaptable to any occasion.
The beauty of this recipe lies in its simplicity. No fancy ingredients, no complicated techniques – just a few basic staples transformed into a light and airy masterpiece. The texture is unbelievably soft, almost cloud-like, and the subtle sweetness makes it perfect for both breakfast and dessert. I've even been known to use it as a base for other creations, layering it with fresh berries and whipped cream, or using it to build a towering cake for special occasions.
What I love most about baking this sponge cake is the sense of accomplishment. The aroma that fills the kitchen as it bakes is incredibly comforting, and watching my kids' faces light up when they taste it makes it all worthwhile. It’s more than just a cake; it's a symbol of love and care, a small gesture of sweetness in our otherwise hectic lives. And, let's be honest, a delicious treat to enjoy with a cup of tea in the evening.
Tips and Tricks for Perfect Sponge Cake:
Room Temperature Ingredients: Using room temperature eggs is crucial for achieving maximum volume and a light texture. I often take my eggs out of the fridge an hour or two before I start baking.
The Ribbon Stage: The recipe mentions the “ribbon stage,” and it’s important to reach it. This ensures the batter is properly aerated. Don’t rush the whipping process; it's the key to a light and fluffy cake.
Gentle Folding: Be careful when folding in the dry ingredients. Overmixing can lead to a tough cake. Gentle folding is essential to maintain the airiness of the batter.
Baking Time: Baking times can vary depending on your oven. It’s always a good idea to start checking for doneness a few minutes early. Insert a toothpick into the center of the cake; if it comes out clean, it's ready.
Cooling: Let the cake cool completely in the pan before inverting it. This will prevent it from collapsing. Once cooled, it can be stored in an airtight container for several days.
Variations:
Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, refreshing twist.
Chocolate Chips: Fold in some dark chocolate chips for a decadent variation.
Fruit Additions: Berries, bananas, or chopped apples would make wonderful additions to the cake batter.
Frosting: While this cake is delightful on its own, you can frost it with your favorite frosting. A simple powdered sugar glaze or a rich buttercream frosting would be delicious.
This sponge cake recipe is more than just a dessert; it's a testament to the simplicity and satisfaction of homemade baking. It's a recipe that connects me to my family and fills our home with the warm, comforting aroma of something sweet and special. Give it a try, and let me know what you think!
