Easy Basic Sponge Cake Recipe

Let me tell you the most basic sponge cake recipe a beginner can try in the kitchen. To tell you the truth, this is the first cake I made before I started selling cakes online.

I tried many times before I really master this sponge cake and ready to sell. I made some variations out this recipe which turn out successfully. My customers love them and put repeated orders many times.

What is Sponge Cake?

Sponge cake is a light, airy type of cake known for its fluffy texture. The fluffy spongy texture comes from incorporation of large amount of air.

The basic ingredients of a traditional sponge cake are eggs, sugar, and flour, and it often does not contain any fat (like butter or oil), unlike many other cake types. This gives it a delicate, spongy texture.

Moist Sponge Cake

It is important to make a sponge cake moist. It will not be difficult to swallow the cake, as it is not too dry and crumbly.

The moistness has to be enough. It can‘t be too much as it will make the sponge cake deflate and the oily part sink at the bottom.

The amount and quality of butter or oil used in the recipe will also determine the moistness of the cake.

Margarine, butter, and oil will have different result for each.

Vanilla Sponge Cake

Basic recipe for sponge cake calls for eggs, sugar, salt, flour, and melted butter. Add vanilla extract or powder to give a fragrant flavor to the cake. Some people can’t stand the egg or butter smell from a cake, vanilla helps neutralize the egg and butter smell.

Use a good vanilla extract from a good brand or even better, the fresh vanilla beans from vanilla pod.

Basic Sponge Cake Recipe

• 10 egg yolk
• 2 egg white
• 80 gr sugar
• 1/2 tsp salt
• 60 gr cake flour
• 10 gr milk powder
• 10 gr cornstarch
• 100 gr unsalted butter
• 1 tsp vanilla extract
• 1 tsp rhum paste (optional)

Instructions

Preheat the oven at 180°C.

Prepare the baking pan, grease the pan and line with parchment paper.

Melt the butter using low heat. Do not let it simmer. Set aside to cool.

• Mix eggs, sugar, and salt with low to medium speed for 10 minutes. The batter should be thick and pale. It leaves trail when stirred.

• Sieve the dry ingredients: flour, milk powder, and cornstarch to the batter. Mix and fold using a spatula.

• Add vanilla extract and rhum paste(optional) to the batter. Mix well.

• Take some batter, put it into the melted butter. Mix using a spatula. Put it back to the whole batter and mix well.

• Pour the batter into the baking pan and knock a few times to let the air bubble out. Transfer into the oven and start baking.

• Baking time should be around 20 minutes. You may check if the cake is done or not by using a bamboo stick.

• Take out the cake from the oven and the pan. Let it cool completely.

Decoration

• Decorate the cake with buttercream and top it with grated cheese, chocolate rice, or nougat.

• Cut them into slices. Enjoy!

Storage

You can keep sponge cake with topping in an airtight container in the chiller for up to 5 days. Without topping, you can keep the cake in room temperature for up to 3 days.

Tips & Trick

• Set the timer when mixing eggs, sugar, and salt. It should be 10 minutes. The batter should be thick and pale. And it leaves trail.
• Melt the butter with low heat. Do not let it boil or simmer.
• Put some batter into the melted butter bowl. This is called tampering. Mix it well and transfer to the whole batter. This way you won’t have any leftover butter at the bottom.
• Knock the baking pan a few times before putting it in the oven to let the air bubble out.
• Use a bamboo stick to check if the cake is done or not. If the stick is dry and have some crumbs, the cake is done.

FAQs (Frequently Asked Questions)

Q: Can I make sponge cake without an electric mixer?

A: Absolutely! You can make a sponge cake with a whisk or hand mixer. However, it might require more time and effort for the cake to rise.

Q: How do I know when the cake is perfectly baked?

A: A perfectly baked sponge cake will have a few easy-to-tell signs. First, it should be golden brown on top. When you gently press the surface, it should spring back. Additionally, you can insert a toothpick or a thin skewer into the center of the cake; it should come out clean or with a few moist crumbs. Lastly, the edges of the cake will start to pull away from the sides of the pan.

Q: Can I Use Gluten-Free Flour for This Recipe?

A: Yes, you can use gluten-free flour to make a sponge cake. However, keep in mind that gluten-free flours can behave differently than wheat flour.

Q: What Can I Do If My Cake Doesn’t Rise?

A: If your sponge cake doesn’t rise, it could be due to a few reasons. Overmixing the batter with flour can also deflate the air bubbles necessary for rising, so mix just until the ingredients are combined. Lastly, always remember to preheat your oven before baking.

Q: How Long Can I Store Sponge Cake?

A: Sponge cake can be stored at room temperature for up to 2 days, as long as it’s wrapped well or kept in an airtight container. If you’ve added some toppings or fillings like cream, it’s best to store the cake in the refrigerator, where it will keep for up to 5 days.

Sponge Cake Variations:

• Mocha Nougat Sponge Cake
• Cheese Sponge Cake
• Pandan Sponge Cake

Butter Cake Recipes:

• Marble Cake
• Indonesian Layer Cake