Monterey Sausage Pie

Classic Sponge Cake Recipe – Light, Fluffy, and Perfect Every Time

A classic sponge cake is a timeless dessert that never fails to impress. With its soft, airy texture and subtle sweetness, this cake is the perfect base for countless desserts—whether you top it with whipped cream and berries, layer it with buttercream, or enjoy it as-is with tea.

 

This sponge cake recipe is simple and uses pantry staples like eggs, sugar, and flour. The secret lies in whipping the eggs properly to create volume—no baking powder needed! This technique results in a light, springy texture that melts in your mouth.

Quick Glance

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Servings: 8–10 slices

Ingredients

For the Sponge Cake:

• 6 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup all-purpose flour (sifted)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup melted unsalted butter (optional for richer flavor)

Step-by-Step Instructions

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper. Do not grease the sides—this helps the batter climb the pan and rise beautifully.

Step 2: Whip the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together using a stand mixer or hand mixer on high speed for about 8–10 minutes. The mixture should become thick, pale, and triple in volume. This aeration is key to a light sponge texture.

Step 3: Add Vanilla

Once the eggs and sugar are fully whipped, add the vanilla extract and mix for just 5 seconds to incorporate.

Step 4: Fold in Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt. Sift the dry ingredients over the egg mixture in thirds, gently folding with a spatula after each addition. Be careful not to deflate the batter—use a light hand and wide folding motions.

Step 5: Add Melted Butter (Optional)

If using butter, take a small portion of the batter and mix it with the melted butter in a separate bowl. Then fold it gently back into the main batter. This helps the butter incorporate without deflating the eggs.

Step 6: Pour and Bake

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until the top is golden and springs back when lightly pressed. Do not open the oven during baking to prevent sinking.

Step 7: Cool

Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then turn them out onto wire racks to cool completely.

Serving Suggestions

• Top with whipped cream and fresh berries for a light dessert.
• Dust with powdered sugar and serve with tea.
• Use as a base for layered cakes with custard, buttercream, or jam.
• Drizzle with chocolate ganache for an indulgent touch.

Flavor Variations

• Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
• Almond Extract: Replace half the vanilla with almond extract for a nutty aroma.
• Cocoa Swirl: Remove 2 tablespoons of flour and replace with cocoa powder to create a marbled sponge.

Tips for Success

• Always use room temperature eggs—they whip better.
• Be patient when beating the eggs and sugar—this builds structure.
• Fold gently to preserve the air bubbles.
• Do not overbake—dry sponge cakes lose their charm.
• Use a serrated knife to slice cleanly through the cake without squashing it.

Storage and Make-Ahead

You can store sponge cake at room temperature (wrapped in plastic) for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.

Nutrition Information (Per Slice – Based on 10 Servings)

• Calories: 190
• Protein: 5g
• Carbohydrates: 28g
• Fat: 6g
• Fiber: 0.5g
• Sugar: 18g

Conclusion

This classic sponge cake recipe proves that sometimes the simplest ingredients make the most elegant desserts. Light, fluffy, and beautifully golden, it’s the perfect canvas for any topping, filling, or occasion. With a few tips and techniques, you can bake a sponge that rivals any bakery—right in your own kitchen.

Whether for birthdays, brunches, or afternoon tea, this sponge cake never goes out of style. Try it once, and you’ll make it again and again!

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