A sponge cake is a timeless dessert known for its light, airy texture and subtle sweetness. This versatile cake can be enjoyed plain, layered with cream and fruit, or frosted for special occasions. Its simplicity makes it a favorite for both novice and experienced bakers.
Ingredients:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk
- 2 tablespoons (30g) unsalted butter, melted
Instructions:
- Preparation:
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper. This ensures the cake doesn’t stick and comes out easily after baking. - Whip the Eggs and Sugar:
In a large mixing bowl, beat the eggs on high speed using an electric mixer until they become thick and pale, about 5 minutes. Gradually add the sugar while continuing to beat. The mixture should form a ribbon when the beaters are lifted. - Incorporate Vanilla:
Add the vanilla extract to the egg mixture and gently mix it in. This adds a subtle flavor to the cake. - Sift Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures there are no lumps and helps aerate the flour for a lighter cake. - Fold in Dry Ingredients:
Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter. Fold just until no streaks of flour remain. - Prepare Milk and Butter Mixture:
In a small saucepan, heat the milk and melted butter until warm but not boiling. Slowly pour this mixture into the batter, folding gently to combine. This step adds moisture and richness to the cake. - Bake the Cake:
Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed. - Cool the Cake:
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy. - Serve or Decorate:
Once cooled, the sponge cake is ready to be served as is or decorated. For a classic touch, dust the top with powdered sugar. Alternatively, slice the cake horizontally to create layers and fill with whipped cream, jam, or fresh fruit.
Tips for Success:
- Ensure the eggs are at room temperature for better volume when whipped.
- Be gentle when folding the ingredients to maintain the airy texture.
- Avoid overbaking, as this can dry out the cake.
This classic sponge cake is a delightful treat that pairs perfectly with tea or coffee. Its versatility allows you to get creative with flavors and decorations, making it suitable for any occasion. Enjoy baking and savoring this timeless dessert!