🍰 Sponge Cake
Sponge cake is a light, airy cake made primarily from eggs, sugar, and flour, relying on beaten eggs for leavening rather than chemical agents like baking powder. It’s a versatile base for layered cakes, roulades, and desserts.
🛒 Ingredients (Serves 8)
- 4 large eggs, separated
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional: 2 tbsp melted butter for extra richness
👩🍳 Instructions
- Preheat oven – 350°F (175°C). Grease and line an 8- or 9-inch cake pan.
- Beat egg yolks – Whisk egg yolks with half of the sugar until pale and thick. Add vanilla and melted butter (if using).
- Beat egg whites – In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Fold together – Gently fold the egg whites into the yolk mixture, then sift in flour in portions, folding carefully to preserve airiness.
- Bake – Pour batter into the prepared pan and bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool – Let cake cool in the pan for 5–10 minutes, then transfer to a wire rack.
💡 Tips
- Light texture: Fold gently to keep the batter airy.
- Flavor variations: Add lemon zest, cocoa, or almond extract.
- Layering: Slice horizontally for layered cakes with cream, jam, or fruit.
- Storage: Keeps at room temperature for 2–3 days or freeze for longer storage.
If you want, I can provide a “super fluffy sponge cake” recipe that’s perfect for stacking and decorating.
