Sponge Cake Recipe

Easy Sponge Cake is one of the basic cake recipe everyone should master. It is made with basic pantry and fridge staple ingredients like flour, baking powder, eggs, sugar, oil and milk. This cake is so versatile and adaptable and can be served as snack cake or can be made as layer cakes. Vegetarians check out my eggless sponge cake.

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.

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• About Sponge Cake
• Sponge Cake Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
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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.

Similar Recipes,

• Hot Milk Sponge Cake Recipe
• Vanilla Sponge Cake Recipe
• Chocolate Sponge Muffins Recipe
• Coconut Loaf Cake Recipe
• Eggless Hot Milk Cake Recipe

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.

Last year for my daughters birthday, I made a three layer vanilla cake with whipped cream frosting. So I doubled this recipe and baked in three 8 inch cake pan. It turned out so beautiful.

For making chocolate sponge cake, just remove 2 tablespoon of flour from this recipe, add 2 tablespoon cocoa powder instead.

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.

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.
• Raising Agent - Use baking powder and baking soda adds slight lift to the cake and makes it super soft.
• Vegetable Oil - Melted butter can be used instead of oil. Use flavourless oil like canola, vegetable or refined oil.
• Vanilla Extract - use pure vanilla for maximum flavour, it removes the eggy aroma.
• Milk - use full fat milk, for rich texture and taste.

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Step by Step Pictures

Dry Ingredients

1)Start by sifting flour into a mixing bowl. This is all purpose flour.

2)Add in baking powder.

3)Add baking soda

4)Sieve well and set aside. This is your dry ingredients.

Wet ingredients

5)Mix wet ingredients. Take oil in a bowl. I am using sunflower oil.

6)Add in milk. You can use whole full fat milk.

7)Add vanilla extract. This imparts so much flavour, so use pure vanilla extract.

8)Mix well till it is emulsified. Set this aside.

Whipping Eggs

9)Now lets whip the eggs till frothy. Take eggs in a bowl. Make sure it is room temperature, because it whips faster.

10)Start whipping the eggs. Use an electric beater to do this job.

11)Beat till eggs are light and fluffy. it will take around 5 mins. Once it reaches this texture we are going to add in sugar.

13)Add in sugar little by little.

14)As you add in the sugar, you have to whip till creamy.

15)The mixture should look pale and frothy.

Make Batter

16)Add in the dry ingredients which we have combined earlier.

17)Add in the milk mixture. Now fold this gently until the batter is light and airy. Fold very gently using a spatula.

18)Fold gently.

19)Line a baking pan with parchment paper.

20)Pour the batter in.

21)spread it evenly. Now place this into the oven and bake until cooked.

22)Insert a tooth pick to check whether the cake is baked or not.

23)slice and serve.

24)Serve

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Expert Tips

• Whip the egg till light and fluffy before folding it into the dry. This step is really important for fluffy sponge.
• Once you add dry and wet mixture into the whipped eggs, fold it gently or use the mixer to mix once. Don't over mix.
• Don't rest the batter for too long. Bake it as soon as it is done.
• Don't over bake the cakes. It may turn dry.
• You can use this cake as snack cake or use it as layer cakes for fresh cream cakes.

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.

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FAQ

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