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Best Sponge Cake Recipe

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★★★★★

4.6 from 124 reviews

This classic Best Sponge Cake Recipe yields a light, airy, and tender sponge cake perfect for any occasion. Made with simple ingredients like eggs, sugar, flour, and butter, it offers a delicate sweetness and soft crumb that can be enjoyed on its own or layered with your favorite fillings and frostings.

Ingredients

Scale

Wet Ingredients

  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted and cooled

Dry Ingredients

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Optional

  • Powdered sugar for dusting

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
  2. Beat Eggs and Sugar: In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat on high speed for 5-7 minutes until the mixture is thick, pale, and has increased in volume. Then, stir in the vanilla extract to add flavor.
  3. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly and avoid lumps in the batter.
  4. Fold in Dry Ingredients and Butter: Gently fold the sifted dry ingredients into the egg mixture using a spatula. Take care not to deflate the batter to maintain its lightness. Drizzle the melted and cooled butter over the batter and gently fold it in until fully incorporated.
  5. Bake the Cake: Pour the prepared batter into the greased pan and smooth the top evenly. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  6. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar before slicing and serving.

Notes

  • Ensure eggs are at room temperature to achieve maximum volume when beating.
  • Fold batter gently to keep the sponge airy and light.
  • Melted butter should be cooled before adding to prevent cooking the eggs prematurely.
  • The cake can be served plain or decorated with fruit, whipped cream, or frosting as desired.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: sponge cake, classic cake, easy cake recipe, light cake, homemade sponge cake, simple dessert

Find it online: https://chefmilacook.com/best-sponge-cake-recipe/