How to Bake a Fluffy and Delicious Sponge Cake

Baking a sponge cake is a delightful experience that can be both fun and rewarding. This article will guide you through the process of making a perfect, light, and delicious sponge cake, rich in texture and appealing to all tastes.

Ingredients Needed

4 large eggs 1 cup (200g) granulated sugar 1 teaspoon vanilla extract 1 cup (125g) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons unsalted butter, melted 2 tablespoons milk

Step-by-Step Guide to Baking a Sponge Cake

Preheat Your Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper. Beat the Eggs: In a large mixing bowl, crack the eggs and add the sugar. Using an electric mixer or whisk, beat the eggs and sugar together on high speed for about 5 minutes or until the mixture becomes pale and fluffy, and doubles in volume. This step is crucial for achieving a light and airy texture. Add Vanilla Extract: Add the vanilla extract to the egg mixture and gently fold it in. Sift Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt together. Sifting helps to remove any lumps and aerates the dry ingredients. Mix Dry Ingredients with Wet Mixture: Gradually add the sifted dry ingredients to the egg mixture. Fold them in gently using a spatula or a whisk, taking care not to overmix. Overmixing can deflate the batter and result in a denser cake. Add Butter and Milk: In a small bowl, mix the melted butter and milk together. Then add this mixture to the batter and gently fold it in until fully incorporated. Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly. Baking the Cake: Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary, so keep an eye on the cake and adjust as needed. For an even rise, use baking strips, which are wet and fastened around the baking pan before baking. This ensures that the cake cooks from the bottom up instead of from the bottom and the sides. Cooling the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Expert Tips for Perfect Sponge Cake

Whip the Eggs Well: The cake relies mostly on the volume of the eggs for the fluffiness. Whip the eggs until a thick ribbon flows off the whisk and doesn’t disappear for 2-3 seconds. Not whipping the eggs enough not only will yield a dense cake but will also give off an eggy taste in the finished product. Sift Dry Ingredients: Sift the dry ingredients before adding them to the whipped eggs. This ensures there are no clumps of flour in the finished cake and aerates the flour, which will give you a light and fluffy sponge cake. Do Not Overfold: Overmixing can deflate the cake, resulting in a denser cake. So fold carefully to preserve the aeration built by whipping the eggs. Do Not Overbake: Overbaking can cause the sponge cake to lose moisture, resulting in a dry texture. Keep an eye on the cake during the baking process and adjust the time as needed to ensure the right texture.

Enjoy Your Fluffy Sponge Cake

Once your sponge cake is perfectly baked and cooled, it's ready to be enjoyed as is or can be decorated with frosting, whipped cream, or fresh fruits. This simple yet delightful cake is perfect for any occasion and will surely impress your family and friends.