Make an Easy Sponge Cake

Make-a-Sponge-Cake are commonly made without fats, such as butter or oil, and leaveners, such as baking powder.[1] They resemble Bake-an-Angel-Food-Cake, except you use both the egg whites and yolks. Here's a quick and easy recipe using cupboard staples to make a sponge cake. Sponge cakes taste good eaten plain, served with sweetened fruit, or iced with a simple glaze.

  • Prep time (Simple): 30-40 minutes
  • Cook time: 30-35 minutes
  • Total time: 60-75 minutes

Ingredients

Simple Sponge Cake

  • 2 large eggs or 3 small
  • 1 cup white sugar
  • 1 cup all-purpose flour, sifted
  • 1/4 cup cold water or milk
  • 2 teaspoons of Baking powder
  • A bit of butter (optional)

Easy American Sponge Cake

  • 6 large eggs, separated
  • 1 cup sifted cake flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated white sugar, divided
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons water
  • Zest of a lemon or orange
  • 3/4 teaspoon cream of tartar

Easy European Sponge Cake

  • 1 cup self-rising flour, sifted
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Steps

Baking a Simple Sponge Cake

  1. Have the ingredients ready. Before you start, have everything ready. Sponge cakes are time sensitive cakes, so you don't want to measure ingredients or wait on the oven to heat while you're in the middle of mixing.[2] Measure all the ingredients and have them nearby before you begin.
    • Sift the baking powder into the flour before you begin. Set aside until needed.
    • Preheat the oven to 375ºF (190°C.)
    • Line the pan with butter before beginning. As an alternative to butter or cooking spray, use parchment paper. Parchment paper is a grease and moisture-resistant paper. When using parchment paper, no butter or cooking sprays are needed because cakes, cookies, or other baked goods won't stick. It also helps with clean up, since you will have no leftover batter to wash.[3] If using parchment paper, cut a piece of paper into the shape and size of the bottom of the pan. You can also line the sides of the pan with paper, or you can use cooking spray or butter.
  2. Crack the eggs into a mixing bowl. Using an electric mixer, beat well. You can use a standard hand mixer or a standing mixer.
    • Make sure the eggs are at room temperature when you cook. Take the eggs out of the refrigerator 30 minutes before you begin to make sure they are room temperature.[4] Do not leave them out of the refrigerator much longer than 30 minutes.
  3. Add the sugar. Using the hand mixer, beat well until the mixture is a pale yellow color and creamy in texture.[5]
    • You can also mix the sugar and eggs together with an electric whisk attachment.
  4. Add the cold water. Beat into the mixture. Slowly sift the flour into the mixture, beating the batter until smooth.
    • Sifting all-purpose flour creates an airy cake, which is what you want to do for a sponge cake.[6] Sift the flour as you measure it when you begin, then sift the flour into the measure before you mix.
    • The baking powder is added when using all-purpose flour because this type of flour has no leavening agent added to the flour, unlike self-rising flour.[7]
  5. Pour in the cake pan. You can use a round pan, an angel food cake pan, or any other type of pan. Bake at 375ºF for 30 to 35 minutes.
  6. Keep an eye on the cake. Every oven is different, so as the cake approaches 30 to 35 minutes, you need to begin watching it. Check to see if the cake is done by gently touching with your finger. It will spring back if it is done. If you are still unsure, insert a toothpick or fork into the center of the cake. If the cake is clean, it is done.[8]
  7. Let cool. After removing from the oven, let it cool for 15 to 20 minutes before removing cake from the cake pan. If you used butter or spray on the pan, loosen around the edges with a knife, then flip cake and place on a serving plate

Baking an Easy American Sponge Cake

  1. Prepare the baking space. Before you can begin working on the batter, you must get all of your ingredients ready. Preheat the oven to 350ºF. Make sure your counter space is clear so you have room to work.
    • Grease your pan with butter or spray. If you don't want to use butter or spray, line the pan with parchment paper.
    • Sponge cakes can be time sensitive, so you don't want to waste any time sifting or preheating the oven.[9]
  2. Separate the eggs. Prepare two bowls: one for the whites, and one for the yolks. Break the egg open over your hand. Separate your fingers just enough so the whites drip through, while the yolk remains in your hand. If the yolk starts to break, close your fingers to keep the yolk and whites separate.[10] Place the yolk in the other bowl.
    • Try other egg separating methods here: 6 Ways To Separate An Egg.
    • This should be done half an hour before you begin mixing. The eggs are easier to separate when they are cold because both parts seem to hold their shape better.[11] Leave the eggs out for half an hour so they can warm to room temperature before starting the recipe.
    • Make sure your hands are clean and all soap and oil have been removed. The smallest amount of grease, oil, or egg yolks can cause the whites not to stiffen.[12]
  3. Sift the dry ingredients. When measuring the flour, sift it into the measuring cup. This aerates the flour, making it fluffier - a must for a sponge cake.[13] Next, sift the salt and the baking powder with the flour. You may also whisk the salt and baking powder into the flour instead. Set aside for now.
  4. Mix the yolks. Place the egg yolks into a bowl and beat on high with an electric mixer. Gradually, add 2/3 cup of sugar into the bowl as you mix. Beat until they are thick, fluffy, and lemon-colored - approximately 5 minutes. When they are ready, the batter will fall into the bowl in a ribbon.[13]
    • Next, beat in the vanilla extract, water, and lemon zest.
    • Zest is the flavorful outer part of the rind of citrus fruit, such as lemons, oranges, and limes. On a lemon, this is the yellow part; on an orange, this is the orange part of the rind. To zest, use a lemon zester, lemon (or cheese) grater, a vegetable peeler, or a small knife. Make sure to only remove the top layer. If you have removed the white skin, you have gone too deep.[14]
    • Make sure to beat the yolks in a bowl large enough to add the flour later.
  5. Whisk the whites. In a clean bowl, whip the egg whites on medium to high speed until the egg whites are foamy, then add the cream of tartar and continue whipping the whites until soft peaks form. Slowly, add 1/3 cup of sugar as you continue whipping the egg whites. Whip until they are shiny and form stiff peaks.[15] The peaks will stand up straight when the mixer is lifted.
    • Do not overbeat the eggs. If the egg whites start to divide and separate, or look dull instead of shiny and glossy, they are over beaten.[12]
  6. Sift the flour into the yolk. Sift about 1/3 of the flour into the yolk mixture, and then gently and quickly fold the flour into the yolk. Add 1/3 more flour, fold, and then sift the final 1/3 of the flour into the batter, and then fold.
    • To fold, start at the back of the bowl and cut into the batter with a spatula until it hits the bottom of the bowl. Lift the batter over the top of the top ingredient. Then, turn the bowl a quarter of a turn and repeat. Make sure to slide the spatula along the sides. This method will gently mix the ingredients together.[16]
  7. Fold the egg whites into the batter. After the flour has been folded into the batter, fold a little of the whites into the batter. This will lighten the batter. Then, add the remaining whites, folding until everything is mixed together.
    • Do not over mix. This can deflate the cake and make it tough.
  8. Bake for 30 minutes. Place batter into a pan. Use a spatula to level the top of the cake. Bake for approximately 30 minutes at {{safesubst:#invoke:convert|convert}} in the center rack. Watch the cake carefully when it is approaching the 30 minute mark since every oven is different. Test to see if the cake is done by placing a toothpick or fork into the center. If it comes out clean, it is done.
  9. Let cake cool. After removing the cake from the oven, let it cool for almost an hour. Then use a spatula or a knife to separate the cake from the sides of the pan, and then remove onto a serving platter.[15]

Baking an Easy European Sponge Cake

  1. Preheat the oven to {{safesubst:#invoke:convert|convert}}. Grease a pan and set aside. If you don't want to use grease or spray, line the pan with parchment paper.
  2. Sift flour and baking powder together. Sift the dry ingredients into a large mixing bowl. This aerates the flour. Lift the sifter up high to make sure the flour is extremely airy.[17]
  3. Cream the butter and sugar. In a separate mixing bowl, combine the butter and sugar. Creaming butter and sugar is a type of mixing method. Start with room temperature butter. Using an electric mixer, beat the butter on low until it is creamy. Add the sugar, and mix on high.[18] Cream until the color is pale, and the mixture is fluffy. Don't forget to scrape the sides of the bowl while mixing.
    • To make your butter room temperature, take out of the refrigerator 30 minutes before you begin. Room temperature butter should be soft, but not melted.[19]
  4. Beat in the eggs. Gradually beat the eggs into the butter and sugar mixture. Add the vanilla extract. Continue mixing until the batter is thick and voluminous.[20]
  5. Add the flour. Sift the flour onto the batter, and using an electric hand whisk, combine the flour and batter for about a minute, until the mixture is smooth and creamy.
    • If you do not have an electric hand whisk, you can fold in the flour. Cut the spatula into the mixture, and then lift the batter over the top. Turn the bowl a quarter of a turn and repeat. This method gently mixes in the flour without losing the air.
  6. Pour batter into a cake pan. Bake for 25-30 minutes. Check to see if the cake is done by inserting a toothpick or fork into the middle. If it comes out clean, the cake is done.
    • If you want to add a layer of fruit, jam, or frosting, divide the recipe into two identical pans to make a layered cake.
  7. Let cool. After you remove the cake from the oven, let it stand for a few minutes. Use a knife to loosen the edges of the cake from the sides of the pan. Then, place on a wire rack to cool completely.



Things You'll Need

  • Mixing bowls and spoons
  • Cake pan
  • Hand mixer

Related Articles

Sources and Citations

  1. ↑ http://www.epicurious.com/articlesguides/howtocook/primers/cakestypes
  2. ↑ http://dish.allrecipes.com/sponge-cakes/
  3. ↑ http://www.thekitchn.com/bakers-shortcut-5-reasons-to-use-parchment-paper-172796
  4. ↑ http://bakingbites.com/2011/02/how-to-bring-eggs-to-room-temperature/
  5. ↑ http://allrecipes.co.uk/recipe/35474/perfect-sponge-cake.aspx?o_ln=SimRecipes_Link_3&o_is=SimilarRecipes
  6. ↑ http://bakeperfectcookies.com/is-sifting-flour-necessary/
  7. ↑ http://bakerbettie.com/baking-101/
  8. ↑ http://www.cbc.ca/bestrecipes/tips/how-to-check-if-your-cake-is-done
  9. ↑ http://allrecipes.com/howto/sponge-cakes/
  10. ↑ http://www.thejoykitchen.com/ingredients-techniques/separating-eggs
  11. ↑ http://www.thekitchn.com/fearless-baking-3-tips-for-sep-118117
  12. ↑ 12.0 12.1 http://www.cooks.com/rec/story/198/
  13. ↑ 13.0 13.1 http://www.bhg.com/recipes/how-to/bake/how-to-make-sponge-cake/
  14. ↑ http://whatscookingamerica.net/Q-A/LemonZest.htm
  15. ↑ 15.0 15.1 http://www.joyofbaking.com/AmericanSpongeCake.html
  16. ↑ http://www.craftybaking.com/howto/mixing-method-folding
  17. ↑ http://www.deliaonline.com/recipes/cuisine/european/english/classic-sponge-cake.html
  18. ↑ http://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/photos/how-to-cream-butter-and-sugar.html
  19. ↑ http://www.bhg.com/recipes/how-to/cooking-basics/how-to-soften-butter/
  20. ↑ http://www.bbcgoodfood.com/technique/how-make-sponge-cake

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