Sponge Cake

I love making Sponge Cake because it’s incredibly light, airy, and versatile. The simplicity of this cake makes it a perfect base for a variety of desserts, whether it’s layered with whipped cream and fresh berries or drenched in a rich syrup for a more indulgent treat. Its delicate texture makes it melt in your mouth, and it’s a great option when you want something sweet that’s not too heavy. Plus, it’s surprisingly easy to make with just a few ingredients!

Why I’ll Love This Recipe

Sponge Cake is one of those timeless, classic cakes that is both simple and elegant. What I love most about this recipe is how fluffy and moist it turns out with minimal ingredients. The key is to get the egg whites perfectly whipped, which gives the cake its signature lightness. It’s the perfect base for other desserts or just enjoyed on its own with a dusting of powdered sugar. Whether served at a fancy dinner or as a light snack, it’s always a hit!

Ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs, separated

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour, sifted

• 1/4 teaspoon salt

• 1/4 teaspoon cream of tartar

• 1/4 cup warm water

Directions

1. Preheat the Oven:
   First, I preheat the oven to 350°F (175°C) and grease and line an 8-inch round cake pan with parchment paper for easy removal.

2. Prepare the Egg Yolks:
   In a large bowl, I whisk the egg yolks and sugar together until the mixture becomes pale and thick, about 3-4 minutes. I add the vanilla extract and warm water, continuing to whisk until smooth.

3. Whip the Egg Whites:
   In a separate clean bowl, I beat the egg whites with the cream of tartar and a pinch of salt using an electric mixer on medium speed until stiff peaks form. The egg whites should hold their shape but still be smooth.

4. Fold Together:
   I gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it up. Then, I carefully fold in the remaining egg whites, making sure not to deflate the batter.

5. Add the Flour:
   Sifting the flour over the batter, I fold it in gently, being careful not to over-mix. The batter should remain light and airy.

6. Bake the Cake:
   I pour the batter into the prepared pan and smooth the top. I bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The cake should rise and spring back when lightly pressed.

7. Cool the Cake:
   Once the cake is done, I remove it from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

8. Serve:
   I can either serve the cake as-is with a light dusting of powdered sugar or layer it with whipped cream, fresh fruit, or your favorite frosting for added flavor.

Servings and Timing

This recipe yields about 8 servings. Prep time is around 15 minutes, and baking time is 25-30 minutes. Total time is about 1 hour, including cooling.

Variations

I like to change it up by:

• Adding citrus zest (like lemon or orange) to the batter for a fresh, aromatic twist.

• Layering with jam between the cake layers for a fruity burst of flavor.

• Infusing the cake with coffee or tea for a subtle flavor.

• Using a flavored syrup (like chocolate or vanilla) to soak the cake layers for added moisture and flavor.

Storage / Reheating

I store any leftover sponge cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to 5 days. This cake is best served at room temperature, so I let it sit for a bit after taking it out of the fridge. It can also be frozen for up to 1 month, and I recommend wrapping it tightly to preserve its freshness.

FAQs

1. Can I use a hand whisk instead of an electric mixer?
   Yes, it’s possible to use a hand whisk, but it will take more time and effort to get the egg whites to stiff peaks. A stand mixer or electric mixer makes it much easier.

2. Can I add flavor extracts other than vanilla?
   Absolutely! Almond extract, lemon extract, or even a splash of rum would work wonderfully to enhance the flavor.

3. Can I make this cake gluten-free?
   Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the instructions on your gluten-free flour for any adjustments in the recipe.

4. What can I do if my cake deflates?
   This usually happens if the egg whites aren’t whipped to stiff peaks or if the batter is over-mixed. Be gentle when folding the egg whites into the yolk mixture to maintain the light texture.

5. Can I make this into cupcakes?
   Yes, you can bake the batter into cupcake liners. Bake for about 15-20 minutes, checking with a toothpick to ensure they’re done.

Conclusion

Sponge Cake is a classic dessert that never goes out of style. With its light, airy texture and subtle sweetness, it’s a versatile base that can be transformed into many different variations. Whether enjoyed plain or paired with your favorite toppings, this cake is a crowd-pleaser that’s easy to make and perfect for any occasion. Its delicate texture and flavor make it one of my go-to recipes when I want something simple yet impressive!