Basic Sponge Cake Recipe
Basic Sponge Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 187
- Fat: 2.7 g
- Saturated fat: 0.82 g
- Carbohydrates: 36 g
- Sugar: 0 g
- Sodium: 144 mg
- Fiber: 0 g
- Protein: 4.6 g
- Cholesterol: 107 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Delicious to taste, the basic sponge cake has a squashy texture that makes it dense enough to support layered cake desserts, fruit glazes or frostings. Unlike many other cakes, a sponge cake does not get its raise from any ingredient like baking powder etc. It is actually the air that has been whipped into the separated eggs that make your sponge cake so puffy and light.
Ingredients
- All-purpose flour – 2 cups
- Icing sugar – 2 cups
- Unsalted butter – 1 ½ cups
- Baking powder – 2 teaspoon
- Egg whites – 4
- Pinch salt
- Vanilla – Few drops
Instructions
- First of all take a large mixing bowl and shift the flour and baking powder in it.
- Dust the mixture with a pinch of salt and set the bowl aside until you prepare the other ingredients.
- Break four eggs one by one and separate their white portion.
- Now, take a medium whisk and beat the egg white until foamy with peaks.
- Stir in a few drops of vanilla essence and mix until both of the ingredients incorporate into each other smoothly.
- Move your butter bowl to room temperature and cut it into medium slabs.
- Now, blend it with a whisk until super soft and smooth. Stir in the icing sugar and continue mixing until the butter turns soft.
- Add in half of the whisked egg whites and whisk the ingredients gently.
- Add the previously shifted flour and smoothly fold it into one direction.
- Now, lightly fold in the remaining egg whites and add in the rest of the flour.
- Softly fold up all ingredients together in order to give it a batter shape.
- Now, pre-heat your oven at 185 degree Centigrade.
- Meanwhile, grab a baking pan of your desired shape and grease it with some butter.
- Top the butter with some flour and pour in the batter.
- Place it in the pre-heated oven and bake it at 185 Degree Centigrade / 365 degrees foreign height.
- Bake it for around 30 minutes until your cake springs when a toothpick is gently inserted in the center.
- Remove the baking pan at the end of 30 minutes and set it aside until cool well to handle.
- Invert the sponge cake and place it on a large serving plate.
- Cut it into equal medium slices with a sharp knife. Serve your sponge cake warm and enjoy!
