Fluffly Sponge Cake Recipe
Creating a fluffy sponge cake involves simple ingredients and a few key techniques to ensure the perfect rise and texture. The sponge cake recipe below has been crafted with precision to guide you through each step, ensuring a successful bake every time. Whether you're a novice baker or an experienced one, this guide will help you achieve a light, airy, and delicious sponge cake that can be the star of any dessert.
- 4 large eggs
- 1 cup granulated sugar
- 130 grams cake flour
- 4 teaspoons milk
- 2 ⅔ tablespoons oil (olive oil or any neutral oil)
- 1/4 teaspoon vanilla extract
- A pinch of salt (optional)
- Preheat the Oven
Preheat your oven to 355°F (180°C).
Prepare hot, simmering water to warm the eggs.
- Prepare the Pan
Line an 8-inch round pan or two 6-inch round pans with parchment paper.
Alternatively, coat a thin layer of butter, dust with flour, and toss out the excess.
- Sift the Dry Ingredients
Sift cake flour and set aside.
- Warm the Eggs and Sugar
In a heatproof bowl, combine eggs and granulated sugar.
Place the bowl over the simmering water and whisk constantly until the mixture feels warm, like a bath (around 100-113°F or 37.5-45°C).
- Whip the Eggs and Sugar
Transfer the warmed egg mixture to a stand mixer with a whisk attachment or use a hand mixer.
Whip at high speed until the mixture becomes very fluffy and triples in volume. It should flow slowly like a ribbon when you lift the whisk.
Reduce the speed to low and continue whipping for 5 more minutes to make the air bubbles smaller and the mixture shiny.
- Incorporate the Dry Ingredients
Gradually sift the cake flour into the whipped egg mixture.
Gently fold the flour using a spatula, moving the spatula in a “J” shape and rotating the bowl as you go.
- Add the Liquids
In a small bowl, combine milk, oil, and vanilla extract (if using).
Gently fold the liquid mixture into the batter until everything is well combined and the batter flows smoothly.
- Bake the Cake
Pour the batter into the prepared pan(s) immediately.
Bake at 355°F (180°C) for 25-30 minutes for two 6-inch pans or 30-35 minutes for one 8-inch pan.
The cake is done when it gently springs back to the touch or a toothpick inserted in the center comes out clean.
- Cool the Cake
Once baked, remove the cake from the oven and drop it a few times from about 1-2 inches above the table to release steam and prevent excessive shrinking.
Flip the cake onto a cooling rack and let it cool completely before slicing or decorating.
- Be careful not to overfold the batter when incorporating the flour and liquids. Overfolding can deflate the air bubbles, resulting in a denser cake.
- If you don't have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing it with 2 tablespoons of cornstarch. Sift well.
- If you want to keep the cake moist for longer, brush it with a simple syrup (equal parts water and sugar) after baking and before assembling or decorating.
Have Fun Baking!