Simple Sponge Cake
This is the foundation for countless desserts, from stacked gateaux to simple tea cakes. It is light, aerated, and neutral enough to pair with any fruit or cream.
Temperature is your primary tool
Eggs should be at room temperature to achieve maximum volume during whipping. Do not rush the whisking phase; this is where the cake gets its height.
- stand mixer with whisk attachment
- 8-inch round cake pan
- parchment paper
- fine mesh sieve
- silicone spatula
What goes in.
- 4large eggs, room temperature
- 3/4 cupgranulated sugar
- 1 cupall-purpose flour, sifted twice
- 1/4 tspfine sea salt
- 2 tbspunsalted butter, melted and cooled
Maintaining the air
Use a wide, sweeping motion with your spatula, cutting down through the center and lifting the batter over the flour. Stop the moment no white streaks remain to keep the bubbles intact.
The method.
Prep the oven and pan
Preheat your oven to 350°F. Line the bottom of your pan with parchment; do not grease the sides, as the batter needs the friction to climb the walls.
Whisk eggs and sugar
Place eggs and sugar in the mixer bowl. Whisk on medium-high for 8 to 10 minutes until the mixture is pale yellow, tripled in volume, and creates a visible ribbon when the whisk is lifted.
Incorporate dry ingredients
Sift the flour and salt over the egg mixture in three batches. Fold gently after each addition, ensuring you reach the bottom of the bowl.
Add the butter
Drizzle the cooled melted butter around the edge of the batter. Fold quickly but lightly just until incorporated.
Bake
Pour into the prepared pan. Bake for 25 to 30 minutes. The cake is done when the top springs back when pressed lightly and the edges pull away from the pan.
Cool
Invert the pan onto a wire rack immediately. Let it cool completely before running a thin knife around the edge to release the cake.
Other turns to take.
Lemon Sponge
Add one tablespoon of finely grated lemon zest to the egg and sugar mixture before whisking.
Chocolate Sponge
Replace 2 tablespoons of the flour with 2 tablespoons of high-quality Dutch-processed cocoa powder.
When it doesn't go to plan.
Sift your flour twice to remove lumps that could weigh down the batter.
If the batter looks deflated after adding the butter, you have likely over-folded.
Run a knife through the batter in the pan once before putting it in the oven to break any large air pockets.
The ones that keep coming up.
Why did my sponge sink in the middle?
The oven door was likely opened too early, or the cake was pulled before the center structure had fully set.
Can I use a different pan size?
This recipe is calibrated for an 8-inch pan. A larger pan will result in a very thin, potentially dry cake.
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