The key to a perfect sponge cake lies in the careful folding of the ingredients. Gently folding the dry ingredients into the beaten eggs, taking care to maintain as much air as possible, ensures a light and airy texture that is the hallmark of this classic dessert. When done right, each bite of sponge cake is tender and melts in your mouth, making it a versatile base for various flavors and fillings. Remember, patience and a gentle hand are crucial to achieving that perfect sponge-like consistency.
Ingredients
- 4 large eggs (room temperature)
- 1 cup granulated sugar (200 grams)
- 1 cup all-purpose flour (120 grams), sifted
- 1/4 cup unsalted butter (60 grams), melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (60 ml), room temperature
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, and line the bottom with parchment paper to ensure easy release after baking.
- Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps incorporate air into the flour, ensuring a lighter cake. Set the bowl aside.
- Beat the Eggs and Sugar: In a large mixing bowl, crack the eggs and add the granulated sugar. Using an electric mixer, beat the mixture on high speed for about 8-10 minutes, or until it triples in volume and becomes thick and pale. This step is crucial as it incorporates air into the batter, which is essential for the cake’s airy texture.
- Add Vanilla and Melted Butter: Gently fold in the vanilla extract and melted butter using a spatula. Be careful not to deflate the eggs while incorporating these ingredients. The butter adds a subtle richness to the sponge cake.
- Incorporate the Dry Ingredients: Gradually sift the dry ingredients into the egg mixture in three parts, folding gently with a spatula after each addition. Use a light, sweeping motion to maintain the volume of the batter.
- Add Milk: Slowly add the milk into the batter, folding gently until just combined. The milk will add moisture to the cake without weighing it down.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
- Serve or Store: Dust the cooled sponge cake with powdered sugar, or use it as a base for layered cakes with your favorite fillings and frostings. The sponge cake can be stored at room temperature, covered, for up to 2 days or refrigerated for up to 5 days.
