What are the best recipes for sponge cake?

This European sponge cake is produced in the traditional manner! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.

Well, I’ll confess it. I adore Twinkies. I know they are terrible for me, but why do they have to be so good?! Baking sponge cake at home offers you all the pleasure of the boxed version, but without any of the bad preservatives. It is a win-win!

I use this sponge cake in so many of my desserts! That is the ideal foundation for my Tiramisu and Prune Walnut Cake .

What is a Sponge Cake?

Don’t attempt to clean your dishes with this cake! You will be very disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.

Sponge cakes are generally created using eggs, sugar, and flour. This makes the cake light and fluffy while yet being strong and absorbing. As a result, sponge cakes are ideal for putting filling over or topping with heavy fruits.

Other cakes are often made with fewer eggs and more flour. This makes for a denser texture that isn’t as absorbent.

What Makes Sponge Cake Fluffy and Moist

The secret to making your sponge cake fluffy and moist is eggs. You will want to beat your entire eggs with the sugar until the volume triples. You will want to make sure you don’t overbeat the eggs, as this will result in a flat cake. You will know when your eggs are ready when the beaters hold a thick ribbon when removed from the bowl.

Tips for The Best Sponge Cake

Keep the eggs at room temperature before you make the cake. Eggs that are room temperature beat better!
With a stand mixer, beat the eggs and sugar for at least 10 minutes on medium-high speed. The texture should be light yet rigid, with thick ribbons. You may need to beat for twice as long if using a hand mixer.
Sift First, prepare the flour. Getting rid of any lumps and clumps of flour will ensure that you have a consistent texture.
When adding the flour, do so in thirds into the egg mixture. Lightly mixing in the flour with a rubber spatula (not a whisk) will ensure you don’t over-mix and compromise the fluffiness of your beaten eggs.
Your baking pan Size should be at least 9 inches. This cake can easily overflow during the baking process.
Do not open the oven door during the early baking period since a quick temperature shift might cause the cake to collapse.
Prick the cake with a toothpick to verify whether it is thoroughly cooked. Just test towards the conclusion of the baking time. You’re fine to go if it comes out clean!
Always cut the sponge cake after it has completely cooled to room temperature.

Hot Tip: To prepare a chocolate sponge cake, combine 3 tablespoons cacao powder with the flour.

Cakes to Make with Sponge Cake

Ferrero Raffaello Cake This cake, inspired by my favorite candy, is the ideal blend of chocolate and hazelnuts.
Caramel Apple Cake : Every time I go to a fair, I have to get a caramel apple. This cake is the ideal autumn treat.
Strawberry Chocolate Cake This is my go-to Valentine’s Day recipe. Just like a chocolate-dipped strawberry, but in cake form!
Chocolate Liquor Cake The alcoholic cake appeals to me. Using alcohol in baked products is not only celebratory; it also has a function! It offers a terrific flavor punch while also moistening the cake.

Making Sponge cake in Advance

This cake is ideal for making a few days ahead of time. Store it for a few days on the counter in an airtight container. It may also be refrigerated for up to a week. This cake may also be frozen for up to 3 months. Simply keep it in a flat box to prevent it from losing its form!

Recipe

This Perfect Sponge Cake is made in the most classic way! With only three ingredients, you can make the most delicious, leveled cake that goes well with any of your favorite creams.

Preheat oven to 350 °F.
With a stand mixer, beat 5 eggs (no need to separate them) and sugar on low for approximately 10 minutes, then on medium-high for about 10 minutes, or until it’s three times the volume.
Fold in the flour in thirds with a spatula, being careful not to overmix the mixture and lose the fluffiness.
Add cake batter to an oiled baking pan. Springform baking pans work well; sizes 9-12 inches are ideal.
Bake for 30 minutes at 350°F, checking with a wooden toothpick. If the cake is ready, the toothpick will come out clean.

Notes:

This recipe doesn’t need baking soda or baking powder. The air that is beaten into the batter is the leavening agent.
The sponge cake may have a small eggy flavor, but this should not occur if you beat it for at least 10 minutes.
The sponge is best used as a base for making other cakes where you would add frosting, fillings, etc. You may add some vanilla extract in step 2 if you wish.

Nutrition Facts

Perfect Sponge Cake

Amount Per Serving

Calories 169 Calories from Fat 27

% Daily Value*

Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 102mg 34%

Sodium 40mg 2%

Potassium 55mg 2%

Carbohydrates 31g 10%

Fiber 1g 4%