Fluffy and Moist Basic Sponge Cake
Fluffy and Moist Basic Sponge Cake
How to Make the Perfect Basic Sponge Cake for Beginners
This recipe is the fundamental base for all cakes, teaching you how to make a perfect sponge cake. With simple ingredients, anyone can easily follow along. Homemade sponge cake can be frozen and enjoyed whenever you crave cake by simply spreading fresh cream on it. It tastes even better the next day after adding cream! You’ll find it incredibly easy to follow with the accompanying video. If you enjoyed the video, don’t forget to subscribe and give it a thumbs up on YouTube! Thank you!
Ingredients- 95g cake flour (low-gluten flour)
- 3 large eggs (room temperature)
- 100g granulated sugar
- 4g baking powder
- 25g unsalted butter
- 1g vanilla extract (optional)
- 2g salt
Cooking Instructions
Step 1
First, sift the cake flour and baking powder together 2-3 times to ensure they are finely powdered. This step helps prevent lumps and makes the cake texture smoother.
Step 2
In a bowl, crack the eggs and add the granulated sugar and salt. Whip them using a hand mixer or whisk until the mixture turns pale ivory and slightly thick. When you lift the whisk, the batter should fall in a ribbon-like pattern that slowly disappears.
Step 3
Gradually add the sifted dry ingredients (cake flour + baking powder) to the whipped egg mixture in 2-3 additions. Gently fold them in using a spatula until just combined, being careful not to overmix, which can deflate the batter.
Step 4
In a separate small bowl, melt the unsalted butter using a microwave or a double boiler. You can add the vanilla extract to the melted butter for extra fragrance (optional). To incorporate the butter smoothly, take about a ladleful of the batter and mix it into the melted butter first, then pour this mixture back into the main batter. This ensures the butter is evenly distributed and prevents it from clumping.
Step 5
Pour the finished batter into your prepared cake pan (this recipe yields one 1-go size cake pan). After pouring, gently tap the pan on the counter a few times to release any large air bubbles, which will help create a smooth cake surface.
Step 6
Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes. Oven temperatures can vary, so start checking around the 15-minute mark. The cake is done when a skewer inserted into the center comes out clean. If the top is browning too quickly, you can loosely cover it with parchment paper.
Step 7
Once baked, carefully remove the cake from the pan and invert it onto a wire rack to cool completely. Inverting the cake while cooling helps to keep the top surface flat, making it easier to decorate later.
