The Easy Sponge Cake Recipe is a gateway to creating a light, airy, and wonderfully versatile dessert. It’s a foundational recipe in the world of baking, celebrated for its simplicity yet revered for its delightful taste and texture. This cake, with its tender crumb and delicate flavor, serves as a canvas for countless variations and toppings.
At its essence, the sponge cake epitomizes the elegance of simplicity. With just a handful of ingredients—typically eggs, sugar, flour, and sometimes a touch of flavoring—the magic unfolds in the method. Whipped eggs provide the cake’s structure, resulting in a soft and airy texture that’s both comforting and indulgent.
The beauty of the sponge cake extends beyond its taste and texture; it’s about the process. Its preparation, often involving careful folding of ingredients and delicate handling, invites a hands-on experience in the kitchen. As eggs are whipped to frothy peaks and gently folded into the flour mixture, it’s a dance of technique and precision.
Perfect for any occasion, from casual gatherings to formal celebrations, the Easy Sponge Cake Recipe is a testament to the notion that simplicity in baking can yield remarkable results. It invites individuals to embark on a delightful baking journey, creating a classic treat that’s both comforting in its familiarity and exciting in its adaptability.
Ingredients:
Sponge Cake:
Ingredients:
– 1 1/2 cups (225 g) cake flour (refer to notes)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 8 large eggs (room temperature), divided
– 1/2 teaspoon cream of tartar
– 1 cup (210 g) caster sugar, divided
– 2 tablespoons warm water (just above room temperature)
– 1 teaspoon vanilla extract
Chantilly Cream:
Ingredients:
– 1 cup cold heavy cream (refer to notes)
– 1/4 cup (50 g) sifted powdered sugar (refer to notes)
– 1 tablespoon vanilla bean paste or vanilla extract (refer to notes)
– 1 cup cold mascarpone
Decorations:
Ingredients:
– 1/2 cup (100 g) strawberry jam
– Powdered sugar for dusting
– Strawberries for decoration
Instructions:
Sponge Cake:
1. Preheat a fan-forced oven to 150°C / 300°F (conventional oven to 170°C / 340°F). Lightly grease the bottom (not sides) of two 8-inch cake tins with oil spray and line the bottom with parchment paper.
2. In a medium mixing bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. In a separate large bowl, whip the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add 1/2 cup (105g) of sugar while mixing on high speed. Continue to mix for about 90 seconds until thickened and glossy. Be careful not to overwhip.
4. In another bowl, combine egg yolks, remaining sugar, warm water, and vanilla extract. Use an electric hand mixer to whip until pale, thickened, and creamy for about 5 minutes. The mixture should fall off in ribbons when the beaters are lifted.
5. Sift 1/3 of the dry ingredients into the egg yolk mixture and gently fold through with a spatula. Repeat until all the dry ingredients are incorporated. Be cautious not to overmix.
6. Gradually add half of the meringue into the batter and fold gently with a spatula. Repeat with the remaining meringue.
7. Divide the batter evenly between the prepared cake tins. Bake in the middle rack of the oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before loosening the edges with a knife and transferring them to a cooling rack to cool completely.
Chantilly Cream:
1. In a large mixing bowl (preferably glass or metal, not plastic), combine the heavy cream, powdered sugar, vanilla bean paste or extract, and cold mascarpone. Use an electric hand mixer or a stand mixer with whisk attachment to whip until stiff peaks form, typically taking around 3 to 4 minutes. Aim for a smooth but firm whipped cream consistency without any split appearance.
Assembly:
1. Place one cake layer on a serving plate and spread a layer of strawberry jam on top. Then, evenly spread Chantilly cream over the jam layer.
2. Gently place the second cake layer on top. Dust the assembled cake generously with powdered sugar and decorate with strawberries. Enjoy!