This Sponge Cake is very versatile, easily adapted to make layer cakes for birthdays,special occasions, weddings etc. I learnt this recipe from a baking workshop I attended years back and it was one of the best learning experiences. Ever since whenever I want to make sponge cake this is my go to recipe.
What is Sponge Cake?
Sponge Cake is one basic cake which is light, fluffy, airy because of the whipped eggs. It is a versatile cake that can be enjoyed as such as a snack cake or use for layering cakes or used as a base for desserts like trifle etc. Sponge Cake is one of the popular basic cakes made with kitchen staple ingredients which includes flour, oil, milk, sugar and eggs. This Sponge Cake Recipe is a no fail one that anyone can easily try. Sponge Cakes are dreamy soft and spongy. This sponge cake is known for its light and airy texture and differs from the usual vanilla cakes. You can serve these cakes as snack cakes popularly known as tea cakes. I have tried the same recipe with wheat flour and had the best results. You can replace vanilla essence with orange essence or butterscotch essence for flavoring the cake, you can add chocolate chips, tutti frutti etc the variations are endless. This was one of the basic sponge cake recipes that I nailed in my first attempt itself. This cake is loved for its texture and simplicity of ingredients. This sure is one of the best tea cakes that I’ve ever baked.
Sponge Cake Video
Similar Recipes
Eggless Vanilla Sponge Cake Hot Milk Sponge Cake
Why this recipe works?
Uses kitchen staple ingredients. Simple and easy to make. Comes out perfect every single time when instructions are followed. Yields airy light and fluffy sponge cake. Very versatile recipe eligible for adaptations.
Sponge Cake Recipe Ingredients
Flour – I have used maida, you can use wheat flour too. All purpose flour can also used. Eggs – You can use regular white eggs or country eggs, make sure to use room temperature eggs. Eggs are separated and whipped until frothy along with powdered sugar which gives the cake a light and fluffy texture. Milk, Oil – Milk and oil gives moistness to the cake. Sugar – Powdered sugar is used for this recipe. Vinegar – Vinegar helps in creating a tender and soft crumb. Leavening – Baking powder and baking soda are used as rising agents.
How to make Sponge Cake Step by Step
1.Prepare a 6’X6′ cake tin, line it with parchment paper. Brush it with melted butter, sprinkle little flour tap on all sides to remove excess flour. Set aside. 2.Separate 2 egg whites and egg yolk, set aside. 3.Preheat oven at 180 deg C for 10 minutes. To a bowl add 1/2 cup + 1 teaspoon flour along with 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. Sieve it well then give a quick mix and set aside. 4.To another mixing bowl first add 2 egg whites along with 1/2 teaspoon vinegar. 5.Beat it well until frothy at least for 2-3 minutes. Now add 1/2 cup powdered sugar in three parts. 6.Add little then beat well to combine then add little more and repeat to finish. 7.Beat until stiff peaks form. It should be stiff so that when you invert the bowl it should not fall off this is the perfect consistency. 8.Add 2 egg yolks. 9.Add in sieved flour mixture. 10.Add 2 tablespoon milk, 2 tablespoon oil and 1 teaspoon vanilla essence. 11.Gently fold in using cut and fold method. 12.Fold in gently until no dry flour is seen. 13.Transfer to the prepared cake tin. Tap gently to remove air bubbles if any. 14.Bake in preheated oven at 180 DEG C for 25-30 minutes or until a tooth pick inserted in the center comes out clean. 15.Cool down the cake completely. 16.Slice them and enjoy! 17.Homemade sponge cake is ready! Store in an airtight container and enjoy!
Expert Tips
Whip the egg whites until light and fluffy this step is very important for fluffy sponge. After the eggs are whipped, fold in the ingredients gently so not over mix the batter. Once the batter is prepared immediately pour in prepared cake tin and bake it. Do not keep it for too long. Check after 25 minutes by inserting a toothpick if it comes out clean or with cake crumbs then cake is done. Else bake for 5 more minutes, but make sure not to over bake.
Serving & Storage
You can serve it as such with tea or use it as a base for desserts. Store the cake in an air tight container and it keeps well at room temperature for up to 2 to 3 days. The cake can be stored in fridge up to a week.
1.Why is my cake dry?
If the liquid measures are not appropriate the cake may become dry. Over baking also results in dry cakes.
2.My cake is hard why?
Over mixing the batter, over baking yields hard cakes. So once the dry ingredients are added gently fold in and also bake only till just right.
3.I don’t have an oven. Can I bake this cake?
Yes you can bake the cake by using pressure cooker set up or in a kadai by spreading salt or sand as a base layer.
4.I don’t have hand mixer, How can I bake this cake?
You can use mixer instead. Hand whisking is not recommended for this cake as it might be time consuming. If you have any more questions about this Sponge Cake Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Sponge Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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