This airy and delightful sponge cake is a true baking essential. It forms the base for countless desserts, from classic trifles to fancy layer cakes, and can also be enjoyed on its own for a light and satisfying treat. The beauty of this recipe lies in its simplicity – just a handful of ingredients and minimal steps are required to create a fluffy and flavorful cake.
Ingredients:
3 large eggs, at room temperature
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan (8-inch or 9-inch diameter) with butter or cooking spray. Line the bottom of the pan with parchment paper for easy removal.
2. In a large bowl, whisk together the eggs and sugar until light, fluffy, and tripled in volume. This can take several minutes using a hand mixer or stand mixer. You can also achieve this by hand, but it will require more effort.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gently fold the dry ingredients into the wet ingredients in three batches, using a whisk or spatula. Be careful not to overmix, as this can deflate the batter. A few streaks of flour are perfectly acceptable.
5. If using, stir in the vanilla extract.
6. Pour the batter into your prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once cool, you can enjoy your sponge cake plain, dusted with powdered sugar, or filled with your favorite frosting and jam. It’s incredibly versatile and perfect for any occasion!
Nutrition Facts (per slice):
(Please note that these are approximate values and may vary depending on the specific ingredients used)
Calories: 180
Conclusion
This simple sponge cake recipe is a baker’s delight. It’s easy to follow, requires minimal ingredients, and yields a delicious and versatile cake. With its light and fluffy texture, it can be enjoyed on its own or dressed up for a more elaborate dessert. So, the next time you’re craving a sweet treat, give this recipe a try – you won’t be disappointed!
Frequently Asked Questions (FAQs):
1. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for an even lighter and more delicate cake. However, all-purpose flour works perfectly well in this recipe.
2. My cake didn’t rise! What went wrong?
There are a few reasons why your cake might not have risen properly. Make sure your eggs were at room temperature and that you whisked them thoroughly with the sugar. Overmixing the batter can also deflate the cake, so be gentle when folding in the dry ingredients. Finally, ensure your baking powder is fresh and not expired.
3. How can I store leftover sponge cake?
Store leftover sponge cake in an airtight container at room temperature for up to 3 days.
4. Can I freeze sponge cake?
Yes, you can freeze sponge cake for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.
5. How can I decorate my sponge cake?
There are endless possibilities when it comes to decorating your sponge cake! You can dust it with powdered sugar, frost it with your favorite frosting, decorate it with fresh fruit, or drizzle it with chocolate ganache. Get creative and have fun!
