Bake this basic cake and then decorate it the way you like for birthdays, Christmas, Thanksgiving, Diwali, Raksha Bandhan, or any special occasion. Sponge cake is a light cake made using egg, sugar, and flour as the main ingredients. No butter is used while making the cake batter, but the cake flavor is enhanced by buttercream, whipped cream frosting, jams, etc.
Once you learn to make this basic, simple & easy sponge cake recipe, you can make layered birthday cakes, trifles, shortcakes, mini desserts, almost anything. I love to have my sponge cake with tea and sometimes with black coffee. What is your favorite way to eat cake?
Sponge cakes are made without baking soda or baking powder. Eggs or egg whites work as a rising agent in sponge cakes. Follow the steps below or watch the video once before making this cake to get an idea of how to do it perfectly like a pro. The ingredients are pretty simple.
3 Egg (yellow & white separated) ½ cup Sugar ( 90g ), add in thirds ¼ teaspoon Salt 1 teaspoon Vanilla extract 1 cup All purpose flour (110g), in parts 2 tablespoon Oil 1 ½ tablespoon Milk
Grease 8-inch baking pan and keep this aside. Preheat the oven to 350 degrees F or 170 degrees C. Separate egg white and yellow. Check the video to know how it is made. Whish the egg whites until foamy. Add sugar in thirds and whisk each time for 30 seconds. To the egg yellow, add salt and vanilla extract and mix well. Add 2 tablespoon of whipped egg white mixture from above and mix. Add this back to the whipped egg mixture and fold gently until combined. Next, add the flour in parts and mix until combined. Finally, add the oil and mix. Pour the prepared batter into greased baking pan. Bake in preheated oven for 40 minutes. Remove it from the oven when the toothpick inserted comes out clean. Let it cool for 10 minutes before removing it from the pan.
First, slice the cake into two halves. In a small bowl, mix 2 tablespoon honey and 2 tablespoon water. Brush the first half of the cake with the simple honey syrup. Spread 2 tablespoon of your favorite jam on one half of the cake. Place the second half of the cake on top of it. Brush it with the remaining syrup. Top it with whipped cream and decorate with sprinkles. You can decorate the cake any way you like based on occasions like Christmas, Thanksgiving, Easter, or Birthdays. The base remains the same. While you are here, feel free to check out best bunny cake, chocolate caramel almond cake, peach upside-down cake.
You can keep it in an airtight container in the refrigerator for 5 to 6 days. Undecorated or filled sponge cake can be kept at room temperature for 2 to 3 days.
Using the wrong size cake pan is one of the reasons. This means the pan is small for the amount of batter, then the cake may rise, but the center may still be wet, which will collapse the structure of your cake. I had kitchen failures because of this when I first started baking 🙂 Do not over-mix the batter. Once you keep the cake in the oven, do not open the oven door in the early stages. Do not underbake your cake. Don’t let the batter sit too long before putting it in the oven.
Recipe card
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