Description
This 4-Ingredient Sponge Cake is a light, fluffy, and versatile classic dessert made with simple pantry staples. With only eggs, sugar, flour, and baking powder, it’s easy to whip up a delicate cake perfect for layering with cream or fruit or enjoyed on its own. The recipe yields two 9-inch round cakes that can be used as a base for numerous desserts.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (130 grams)
- 1/2 tsp baking powder
Wet Ingredients
- 6 large eggs (room temperature)
- 1 cup granulated sugar (210 grams)
Instructions
- Prepare Ingredients: Begin by preheating your oven to 350°F (175°C). Make sure your eggs are at room temperature, as this helps achieve a better rise and texture in the sponge cake.
- Whip Eggs and Sugar: In a large mixing bowl, beat the 6 large eggs together with 1 cup of granulated sugar using an electric mixer on high speed. Continue to beat until the mixture becomes thick, pale, and triples in volume, forming ribbons when the beaters are lifted. This aeration is crucial for the light sponge texture.
- Sift and Fold Dry Ingredients: Sift together the 1 cup of all-purpose flour and 1/2 teaspoon of baking powder. Gently fold the dry ingredients into the egg mixture using a spatula. Take care to fold slowly and carefully to preserve the air bubbles incorporated during whipping.
- Bake the Cake: Divide the batter evenly between two 9-inch round cake pans lined with parchment paper or lightly greased. Smooth the tops gently with a spatula. Place in the preheated oven and bake for approximately 25 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before using. These sponge cakes can be served plain, layered with frosting, or decorated with fruits.
Notes
- Ensure eggs are at room temperature for best volume.
- Handle the batter gently when folding to maintain airiness.
- If desired, you can substitute cake flour for a lighter texture.
- This sponge cake is a versatile base for many desserts like trifles, layered cakes, and roll cakes.
- Make sure not to open the oven door during baking to prevent the cake from collapsing.
