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Sponge cake (or yellow cake) is a soft, spongy, and delicious cake with a brownish outer surface and a whitish inner surface. This is made with lots of eggs, sugar, and flour, and I’ll be walking you through the sponge cake recipe.
Equipment for Making Sponge Cake
Avail | Jumia | Amazon | Vevor | |
---|---|---|---|---|
Whisk | Yes | Get It | Get It | Get It |
Wooden spoon | Yes | Get It | Get It | |
Baking pan | Yes | Get It | Get It | |
Parchment paper | Yes | Get It | Get It |
Ingredients for Making Sponge Cake
1 cup of flour
3 tablespoons of milk (optional)
3 tablespoons of oil
4 eggs
¼ cup of sugar
¼ cup of butter
½ tablespoon of vanilla essence
Procedures for Preparation of Sponge Cake
STEP 1: Crack your eggs and separate the yolks from the whites in different bowls.
STEP 2: Meanwhile, preheat the oven to 350F.
STEP 3: In your bowl of yolks, give this a whisk and add milk, oil, and vanilla essence.
STEP 4: Gradually sift the flour into the bowl and give it a stir. Mix until well incorporated and set this aside.
STEP 5: In the bowl of whites, using a hand mixer, beat for 20 minutes from medium to high until it begins to foam.
STEP 6: Add in sugar and continue beating till stiff peaks. Here, you see the egg whites looking thick, creamy, and white.
STEP 7: Now add this to the bowl of yolks. Fold it in and mix.
STEP 8: Get the clean baking pan. It’s time to bake this sponge cake recipe.
STEP 9: Grease the pan with butter and add parchment paper to the sides and bottom of the pan. You may also dust with flour after greasing.
STEP 10: Pour the batter into the prepared pan. Do not fill to the brim to avoid pouring while baking.
STEP 11: Bake for 25–30 minutes or until a toothpick comes out clean when inserted in the middle of the pan. Do not open the oven while baking.
STEP 12: Remove from the oven using a hand glove or mittens.
STEP 13: Allow it to cool for 5–10 minutes or place it on a rack for easy air ventilation.
STEP 14: Enjoy!
Recipes that Best Goes with It
Sponge cake goes with ice cream, milkshakes, and, of course, soft drinks like Coca-Cola, etc.
How to Serve Sponge Cakes
Sponge cake should be served to friends, loved ones, and family immediately as it cools off. You can also enjoy sponge cakes with these 3 different ways of making chocolate sauce.
Occasion to Serve Sponge Cakes Best
This delicious sponge cake recipe can be served any day, anytime, and anywhere. It could serve as a lunch box for kids, birthday parties, or after-party snacks.
Nutritional Value of Sponge Cakes
This snack is packed with benefits such as low calories when eaten, a good source of energy, and, of course, the unique flavors in your kitchen.
How to Store Sponge Cake
Store in the freezer for 2–3 days. I suggest you wrap before storing and also consume within a day. Enjoy!
Conclusion
Are you in the kitchen already? Whisk up this recipe and tell us how you made this soft, fluffy, spongy, and delicious sponge cake recipe. Be sure to let us know when you do in the comment section.
FAQs
Can I use butter or margarine for my sponge cake?
With margarine, you get a softer and more fluffy texture in cakes than with butter. Butter has a great taste and smell but it makes cake dense and dries out the moisture. Margarine should be your go-to when making this sponge cake.
What is the difference between regular cake and sponge cake?
A very good difference between regular cake and sponge cake is that the latter is made with lots of eggs, while the former contains baking powder or baking soda.
What is the difference between butter cake and sponge cake?
Butter cake relies on butter or margarine and some leavening agents such as baking powder and baking soda, whereas sponge cake relies on the beaten eggs and air that gets into it.
What are the four types of sponge cakes?
These are Swiss roll sponge, Devil’s Food Cake, Forrest sponge cake, Angel Food Cake, and many other types of sponge cakes.
What is the secret to sponge cake?
The secret to sponge cake is in its texture, the eggs, and the absence of leavening agents like baking soda and baking powder. In sponge cake, the leavening agents are in the eggs and the air is gotten from beating them using the mixer. Sponge cakes are soft, light, fluffy, and airy, and this is a result of beating egg whites.
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