Sponge cake, often referred to simply as sponge, is a type of cake based on flour (usually wheat flour), sugar, butter, and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge, which gives it its name. Sponge cakes are widely popular and are used as the base for many desserts, including layer cakes, trifles, and strawberry shortcakes. Below is a detailed guide on how to make sponge cake from scratch.
Ingredients:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk
- 1/4 cup (60g) unsalted butter, melted and cooled
Equipment:
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter
- 9-inch (23cm) round cake pan
- Parchment paper
- Cooling rack
Instructions:
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Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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Sift Dry Ingredients:
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps aerate the flour and ensures a lighter texture for the cake.
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Beat Eggs and Sugar:
- In a separate large mixing bowl, beat the eggs and granulated sugar together using an electric mixer or whisk. Beat them until the mixture becomes pale and fluffy, which usually takes about 5-7 minutes on medium-high speed.
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Add Vanilla and Milk:
- Once the egg and sugar mixture is fluffy, add in the vanilla extract and milk. Mix until well combined.
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Incorporate Dry Ingredients:
- Gradually add the sifted dry ingredients into the egg mixture. Use a spatula to gently fold and mix the ingredients until just combined. Avoid overmixing, as this can deflate the batter and result in a denser cake.
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Add Melted Butter:
- Pour the melted and cooled butter into the batter. Again, gently fold the butter into the batter until evenly incorporated.
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Transfer to Pan:
- Pour the batter into the prepared cake pan. Use a spatula to smooth out the top of the batter for even baking.
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Bake:
- Place the cake pan in the preheated oven and bake for approximately 25-30 minutes or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
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Cooling:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
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Serve or Store:
- Once the sponge cake has cooled completely, it is ready to be served as is or used as a base for various desserts. You can store any leftovers in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
Tips for Success:
- Ensure that all ingredients are at room temperature before starting the recipe, especially the eggs.
- Use a gentle folding motion when combining the dry ingredients with the egg mixture to maintain the cake’s light and airy texture.
- Do not open the oven door frequently while the cake is baking, as this can cause the cake to deflate.
- Allow the cake to cool completely before slicing or decorating to prevent it from crumbling.
By following these steps and tips, you can create a delicious and fluffy sponge cake from scratch that can be enjoyed on its own or as part of various desserts. Experiment with different flavorings and toppings to customize your sponge cake to your liking!
More Informations
Sponge cake is a versatile and beloved dessert that has been enjoyed for centuries. Its origins can be traced back to Europe, particularly to the 15th and 16th centuries when bakers started experimenting with lighter, airier cakes compared to the dense, yeast-based cakes that were common at the time. The development of baking powder and advancements in baking techniques further contributed to the popularity and refinement of sponge cake recipes.
Types of Sponge Cakes:
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Genoise: This is a classic Italian sponge cake that is known for its light and airy texture. It is made by beating eggs and sugar until they become thick and pale, then folding in flour and melted butter. Genoise is often used as a base for layer cakes and is soaked with flavored syrups or liqueurs for added moisture and flavor.
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Chiffon Cake: Developed in the United States in the 1920s, chiffon cake is a hybrid between a sponge cake and an oil-based cake. It incorporates vegetable oil for moisture and a fluffy texture while still retaining the lightness of a sponge cake. Chiffon cakes are popular for their versatility and can be flavored in various ways.
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Angel Food Cake: This type of sponge cake is unique because it is leavened solely by whipped egg whites, without the use of any fat such as butter or oil. Angel food cake is very light, airy, and has a delicate crumb. It is often served with fresh fruit or a light glaze.
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Victoria Sponge: Originating in England, the Victoria sponge is a two-layer sponge cake filled with jam and whipped cream. It is a quintessential British teatime treat and is also known as Victoria sandwich or Victoria cake.
Sponge Cake Variations:
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Chocolate Sponge Cake: To make a chocolate sponge cake, simply replace a portion of the flour with cocoa powder. This results in a rich and moist chocolate-flavored sponge cake that pairs well with chocolate ganache or whipped cream.
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Lemon Sponge Cake: Adding lemon zest or lemon extract to the batter gives a refreshing citrus flavor to the sponge cake. Lemon sponge cakes are often served with lemon curd or a lemon glaze for extra tanginess.
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Orange Sponge Cake: Similar to lemon sponge cake, orange sponge cake incorporates orange zest or orange extract for a vibrant citrus taste. It can be complemented with a chocolate or orange-flavored frosting.
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Coffee Sponge Cake: Infusing coffee into the batter creates a delightful coffee-flavored sponge cake that is perfect for coffee lovers. It can be paired with coffee buttercream or a coffee glaze.
Serving and Decorating Sponge Cakes:
- Sponge cakes can be served plain with a dusting of powdered sugar or dressed up with various toppings and fillings.
- Common fillings include whipped cream, pastry cream, fruit preserves, fresh fruits, and chocolate ganache.
- For a decorative touch, sponge cakes can be frosted with buttercream, cream cheese frosting, fondant, or glazes in different flavors and colors.
- Garnishes such as fresh berries, edible flowers, chocolate shavings, and nuts can be used to enhance the appearance and flavor of sponge cakes.
Tips for Perfect Sponge Cakes:
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Room Temperature Ingredients: Ensure that eggs, butter (if using), and milk are all at room temperature before starting the recipe. This helps create a smooth and homogeneous batter.
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Proper Mixing Technique: Use a gentle folding motion when incorporating dry ingredients into the egg mixture to avoid deflating the batter. Overmixing can result in a dense cake.
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Even Baking: Preheat your oven properly and bake the sponge cake in the center of the oven for even heat distribution. Avoid opening the oven door frequently during baking to prevent the cake from sinking.
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Cooling and Storage: Allow the sponge cake to cool completely before slicing or frosting. Store leftover cake in an airtight container at room temperature or in the refrigerator for freshness.
By exploring different types, flavors, and decorating styles, you can create a wide range of delicious sponge cakes to suit various occasions and preferences. Whether enjoyed on its own with a cup of tea or as a centerpiece dessert at celebrations, sponge cake remains a timeless and delightful treat for all.