Sponge Cake
Sponge cake is a timeless favorite known for its light, airy texture and versatility. Whether enjoyed plain, layered with cream, or topped with berries, this cake is perfect for celebrations or a simple afternoon treat. In this article, we will walk you through a straightforward recipe to create your very own sponge cake, ensuring that it’s fluffy and delicious every time.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 20 minutes, and cooking time is around 25 minutes.
Nutritional Value
For one serving (1 slice), the nutritional value is approximately:
– Calories: 180
– Protein: 3g
– Carbohydrates: 25g
– Fat: 7g
– Sugar: 10g
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Grease and flour a round cake pan.
- In a mixing bowl, beat the eggs and sugar together until light and fluffy.
- Gently fold in the flour, baking powder, and salt.
- Carefully add the melted butter and vanilla extract.
- Mix until just combined, avoiding over-mixing.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Once cooled, decorate as desired.
Alternative Ingredients
You can substitute granulated sugar with coconut sugar for a healthier option, or use almond flour instead of all-purpose flour for a gluten-free version. Additionally, using egg substitutes like applesauce or flaxseed meal can work for egg-free variants.
Serving and Pairings
Sponge cake pairs beautifully with fresh fruits like strawberries, blueberries, or raspberries. Serve it with whipped cream or a dusting of powdered sugar for an elegant touch. It also complements tea or coffee perfectly.
Storage and Reheating
Store the sponge cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 2 months. Reheat in the oven for a few minutes or serve at room temperature.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not preheating the oven can affect the rise.
- Using cold eggs can hinder the egg-sugar mixture from aerating.
- Skipping the cooling process can make the cake soggy.
- Using a pan that’s too small can lead to overflow.
Helpful Tips
- Always sift your flour for a lighter texture.
- Use room temperature ingredients for better mixing.
- Consider adding lemon zest for a fresh flavor.
- Test for doneness by inserting a toothpick.
FAQs
How do I know when the sponge cake is done?
The sponge cake is done when it’s golden brown and a toothpick inserted in the center comes out clean. It should spring back when lightly pressed.
Can I make sponge cake in advance?
Yes, you can bake the sponge cake in advance. Store it properly in an airtight container or freeze it for later use.
What can I use instead of eggs in sponge cake?
You can use applesauce, mashed bananas, or silken tofu as egg substitutes, but this may alter the texture slightly.
Why did my sponge cake sink?
A sinking sponge cake can result from underbaking or overmixing the batter. Ensure you follow the baking time and avoid excessive mixing.
Can I add flavors to my sponge cake?
Absolutely! You can incorporate flavors like cocoa powder, almond extract, or citrus zest to enhance the taste of your sponge cake.
Conclusion
Sponge cake is a delightful dessert that showcases simplicity and elegance. With its light texture and numerous serving possibilities, it’s a versatile addition to any dessert table. Try this recipe today and enjoy the delightful taste of homemade sponge cake!
Sponge Cake
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- Beat the eggs and sugar together until light and fluffy.
- Gently fold in the flour, baking powder, and salt.
- Add the melted butter and vanilla extract, mixing until combined.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Once cooled, decorate as desired.
