A soft and fluffy sponge cake is a light, airy dessert that’s perfect on its own or as the base for other desserts like layered cakes, trifles, or even a simple shortcake. This recipe focuses on creating a sponge cake with a soft, tender crumb. Here’s how to make it:
Ingredients:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) water (or milk, for added richness)
- 2 tablespoons unsalted butter, melted (optional for extra tenderness)
- 1/2 teaspoon cream of tartar (optional, for stability)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line it with parchment paper for easy removal).
2. Whisk the Eggs and Sugar:
- In a mixing bowl, whisk the eggs and sugar together. You can use an electric mixer or stand mixer on medium-high speed. Beat for about 8-10 minutes until the mixture becomes pale, thick, and triples in volume. The consistency should be ribbon-like when you lift the whisk out.
3. Add Vanilla and Water:
- Once the egg mixture is whipped, gently fold in the vanilla extract. Then, in a small bowl, warm the water (or milk) and melt the butter (if using). Add this mixture into the egg batter and fold it gently until combined.
4. Sift and Fold in the Flour:
- Sift the flour and salt together. Gently fold the sifted flour into the egg mixture using a spatula or whisk. Be careful not to deflate the batter. Do this in several stages, folding gently and turning the bowl to incorporate the flour evenly.
5. Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 20-25 minutes, or until the cake is golden brown and springs back when gently pressed in the center. You can also insert a toothpick into the center of the cake—if it comes out clean, the cake is done.
6. Cool the Cake:
- Let the cake cool in the pan for about 5 minutes. Then, run a knife around the edges and remove the cake from the pan. Transfer it to a wire rack to cool completely.
7. Serve:
- Once cooled, the cake is ready to be served. It can be enjoyed as-is, or topped with fresh fruit, whipped cream, or frosting. You can also slice it into layers for layered cakes or trifles.
Tips for the Best Sponge Cake:
- Egg Whisking: The key to a light, airy sponge cake is properly whisking the eggs and sugar until the mixture is thick, pale, and fluffy. This helps incorporate air into the batter.
- Sifting Flour: Sifting the flour helps prevent lumps and ensures it’s evenly distributed in the batter, leading to a smoother texture.
- Folding Carefully: When adding the flour, fold gently. Over-mixing can cause the batter to deflate, resulting in a dense cake.
- Avoid Over-Baking: Keep an eye on the cake while it bakes. If you over-bake, it will become dry and lose its fluffy texture.
This soft and fluffy sponge cake is perfect for any occasion and can be customized with your favorite fillings or toppings. Enjoy!