Classic Sponge Cake
This is a dry, airy foundation that responds to whatever you pair it with. It requires patience at the whisk, but rewards you with a crumb that feels weightless.
Temperature is your primary tool
Eggs whip to their maximum volume when they are at room temperature. If they are cold, place the bowl over a pot of simmering water for a minute to take the chill off before you begin whisking.
- Stand mixer with whisk attachment
- 9-inch round cake pan
- Sifter
- Rubber spatula
What goes in.
- 4 largeeggs, room temperature
- 1 cupgranulated sugar
- 1 tspvanilla extract
- 1 cupcake flour, sifted
- 1/4 tspfine sea salt
The test for aeration
When you lift the whisk, the batter should fall back into the bowl in a thick, continuous ribbon that sits on the surface for several seconds before dissolving back into the mixture.
The method.
Prep the pan
Grease the bottom and sides of the pan with butter and line the base with a circle of parchment paper.
Whisk the eggs
Combine eggs, sugar, and vanilla in a stand mixer. Whisk on medium-high speed for 8 to 10 minutes until the mixture triples in volume and turns a pale straw color.
Fold the flour
Sift the flour and salt over the egg mixture in three batches. Use a rubber spatula to gently fold it in, working from the center outward and scraping the bottom of the bowl to avoid deflating the air.
Bake
Pour the batter into the pan and bake at 350°F (175°C) for 25 to 30 minutes. It is done when the top springs back when pressed lightly and the edges begin to pull away from the pan.
Cool
Invert the pan onto a wire rack immediately after removing from the oven to prevent the center from sinking as it cools.
Other turns to take.
Lemon Sponge
Add two tablespoons of finely grated lemon zest to the egg mixture before whipping.
Chocolate Sponge
Replace one-quarter cup of the cake flour with high-quality unsweetened cocoa powder.
When it doesn't go to plan.
Do not over-mix once the flour is added; the goal is to incorporate the dry ingredients without popping the bubbles you just created.
Always measure flour by sifting it into the cup rather than scooping directly from the bag, which packs it down.
If the cake is intended for a layer cake, chill it completely before slicing horizontally with a serrated knife.
The ones that keep coming up.
Why did my sponge cake collapse?
Usually, this means the eggs were not whipped long enough to form a stable structure, or the oven door was opened too early during baking.
Can I use all-purpose flour?
You can, but the texture will be noticeably denser. Cake flour has a lower protein content, which is essential for the light crumb characteristic of a true sponge.