Sponge cakes also known as foam cakes are basically made by whipping eggs, sugar, butter and mixing that with flour. Whipping the eggs with sugar traps air which helps in leavening the cake. However, sometimes a leavening agent is used to give a better rise and make the cake spongy and moist.
The beauty of sponge cakes is that they use few ingredients compared to other cakes. All you need is flour, eggs, sugar and salt for a basic sponge cake. Moreover, these cakes have a high volume and are light and fluffy. Because of this, sponge cakes are typically used as base for other desserts such as swiss rolls and jelly rolls and layered cakes.
Why we love Sponge Cake
- First and foremost, sponge cake is very airy and fluffy. This gives it that melt in your mouth feeling. It derives its name from its texture; it is light, moist and tender thus making it pleasurable to eat.
- Sponge cake is very versatile. For instance, it can be used as a base for other cakes like swiss rolls and jelly rolls as well as serving as a blank canvas for various flavors and toppings for layered cakes. Pair it with fresh fruits, cover it with whipped cream, or chocolate ganache, sponge cake will take it all.
- This cake is budget friendly. A basic sponge cake typically requires few ingredients such as eggs, flour, sugar, and sometimes butter, making it accessible to bake at home.
How to make sponge cake
Sponge cakes are made from whipped eggs, sugar and flour. They rely on the trapped air in the whipped eggs and the water vapor released during baking to expand. This action gives these cakes light and spongy texture. Sometimes baking powder is added to help with the rise. Very few ingredients are required to make sponge cakes. Here is a list of ingredients that you require to make this cake:
Ingredients:
- Large eggs – the eggs are whipped together with sugar and butter to trap air that helps to lift the cake.
- Caster sugar
- Self-rising flour – you can also use cake flour or all-purpose flour instead.
- Softened butter
- Lemon Zest
- Vanilla extract for extra flavor
- Icing sugar for dusting
Instructions:
- Heat oven to 180°C (350°F) and grease and lined the base of a cake pan with parchment paper.
- Whisk together butter and sugar until pale and fluffy.
- Add in eggs one at a time whisking after each addition. Scrape down the bowl as you whisk the eggs.
- Add lemon zest and vanilla extract, if using and mix well.
- Sift in the self-rising flour and pinch of salt. Whisk until just combined making sure that you do not overmix.
- Bake in the pre-heated oven placing the pan in the middle of the oven. Bake for 40-45 minutes or until a skewer inserted at the centre comes out clean,
- Let the cake cool in the cake pan for about 10 minutes then remove to continue cooling on a wire rack.
- Frost the cake as desired or dust with icing sugar. The cake can also be used as is.
Tips and tricks for a perfect sponge cake
It can be frustrating to bake your sponge cake and the results are not as perfect. For your cake to be perfect, you need to pay attention to some basic details and techniques. Here are tricks and tips to help you achieve perfect results all the time:
- The ingredients that you use should always be at room temperature. This is especially so for butter and eggs. Room temperature ingredients ensure a better cake volume and texture.
- Sponge cakes depend on air trapped in the beaten eggs for a rise. If the eggs are not beaten well, the cake will not rise properly. Beat eggs and sugar until pale and fluffy before adding the other ingredients. This process adds air into the mixture ensuring that the cake is airy and fluffy.
- Sift the flour and other dry ingredients to aerate and remove any lumps. This adds the air and ensure uniform texture in the cake.
- When adding dry ingredients, ensure that you fold in gently to avoid deflating the egg mixture.
- Do not overmix the batter. Overmixing deflates the batter and will result to a tough cake.
- Make sure your oven is preheated to the correct temperature before you put the cake batter in. This ensures even baking and proper rise.
- Some type of sponge cakes as chiffon and angel food cakes may require a special form of cake pan. Ensure that you use the correct pan type for the type of sponge cake you are baking.
- Temperature fluctuations early in the baking stage will cause the cake to collapse. Avoid opening the oven when baking a sponge cake.
- Cool the cake properly. For 10 minutes in the cake pan then remove from pan and cool further to maintain the cake structure.
Always remember practice makes perfect. Making a perfect sponge cake will take some practice. The initial attempts may not get you perfect results. But don’t give up, keep trying and adjusting until you find what works best for you.
Other Similar Cake recipes:
Sponge Cake: a beginner recipe
Equipment
- 1 Oven
Ingredients
- 225 g Softened butter
- 225 g Caster sugar
- 4 Eggs
- ½ Lemon zest
- 1 tsp Vanilla
- 225 g Self-rising flour
- Icing sugar
- Splash of milk
Instructions
Step 1: preparation
- Heat the oven to 180°C
- Grease and line the base of the cake pan with parchment paper
Step 2: Mixing
- Whisk together butter and sugar until pale and fluffy
- Add eggs one at a time and whisk well. Scrape down the bowl after each addition.
- Add lemon zest and vanilla and mix well.
- Sift in the self-rising flour and pinch of salt. Whisk until just combined making sure that you do not overmix.
Step 3: Baking
- Pour mixture into a prepared cake tin
- Bake in the pre-heated oven placing the pan in the middle of the oven.
- Bake for 40-45 minutes or until a skewer inserted at the center comes out clean
Step 4: Cooling and serving
- Let the cake cool in the cake pan for about 10 minutes.
- Remove the cake from the cake pan to continue cooling on a wire rack until completely cooled.
- Frost the cake as desired or dust with icing sugar.
