Vanilla Sponge Cake
A true sponge is an exercise in restraint and technique. Treat the batter with care during the folding process, or the volume you built through whisking will collapse before it ever hits the oven.
Temperature is your greatest ally here.
Use room-temperature eggs, as they hold more air when whipped. Ensure your mixing bowl is wiped clean with a drop of vinegar to remove any residual grease that could hinder the egg whites.
- 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 cupcake flour, sifted
- 1/4 tspfine sea salt
- 1 tspvanilla bean paste
Mastering the aeration
When you lift the whisk, the batter should fall and remain on the surface for several seconds before sinking. This indicates you have incorporated enough air to lift the cake without baking powder.
The method.
Prep
Preheat your oven to 350°F (175°C). Line the bottom of your pan with parchment; do not grease the sides, as the batter needs to cling to them to climb during the rise.
Whisk
Combine eggs and sugar in the bowl. Beat on medium-high speed for 8 to 10 minutes. The mixture will triple in volume and turn from yellow to a pale, off-white cream.
Flavor
Add the vanilla bean paste in the final minute of mixing. Stop the mixer and scrape down the sides of the bowl.
Sift and Fold
Sift the flour and salt over the egg mixture in three batches. Use a wide silicone spatula to fold from the bottom up, rotating the bowl as you go. Work quickly but gently until no streaks of flour remain.
Bake
Pour the batter into the pan and smooth the top. Bake for 25 to 30 minutes. The center will spring back when pressed lightly and the edges will pull away from the pan.
Cool
Let the cake cool in the pan for 10 minutes. Run a thin knife around the edge and invert it onto a wire rack to cool completely.
Other turns to take.
Lemon Zest
Add two tablespoons of finely grated lemon zest to the sugar before whipping to brighten the aroma.
Chocolate Variation
Replace 2 tablespoons of the cake flour with high-quality unsweetened cocoa powder, sifting them together twice.
When it doesn't go to plan.
Do not open the oven door during the first 20 minutes, as the draft can cause the delicate structure to collapse.
If you see flour clumps, stop folding and use a clean whisk to break them up with a few gentle, circular movements.
Store the cake in an airtight container at room temperature for up to two days to keep it from drying out.
The ones that keep coming up.
Why did my cake collapse after I took it out?
This usually means it was pulled from the oven before the internal structure set. Ensure the top springs back firmly when pressed.
Can I use all-purpose flour?
You can, but the texture will be noticeably denser. Cake flour has a lower protein content, which is what creates the signature fine crumb of a sponge.
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