- Dish type
- Classic cakes
This classic sponge cake contains less fat than ordinary cakes and makes a great choice for a weekend tea.
58 people made this
- 4 eggs
- 125g caster sugar
- 125g plain flour, sifted
- 50g butter, melted
- 3–4 tbsp raspberry jam
- TO DECORATE
- sifted icing sugar
- 6 fresh raspberries (optional)
MethodPrep:25min ›Cook:35min ›Ready in:1hr
- Preheat the oven to 180°C (gas 4). Lightly grease a deep, 23cm sponge tin with a fixed base and dust with a little flour.
- Break the eggs into a heatproof bowl and add the sugar. Place the bowl over a saucepan of simmering water (not boiling), and whisk for about 15 minutes, using an electric hand mixer, until the mixture is thick and leaves a ribbon trail when the beaters are lifted. Remove the bowl from the heat and continue beating until the mixture is cold.
- Sift the flour over the top of the mixture (this is a second sifting), then very gently pour the cooled, melted butter around the edge of the mixture. Gently fold in the butter and flour using a large metal spoon, ensuring there are no pockets of flour left.
- Pour the mixture at once into the sponge tin and quickly spread flat. Bake for 30–35 minutes until well risen and golden brown, and springy to the touch when lightly pressed with a finger. Cool for 2–3 minutes in the tin, then turn out onto a wire rack and leave to cool completely.
- When the sponge is cold, cut in half to make two equal layers. Fill with jam and dust the top of the sponge with icing sugar. Decorate if liked with fresh raspberries.
To make a chocolate sponge cake, replace 1 tbsp of the flour with the same quantity of cocoa powder and sift in with the flour.
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Reviews in English (1)
Something else.instead of strawberry jam or any jam , it may be best just to use a buttercream filling as not everybody likes jam.i know bothe me and my partner do not.-26 Feb 2009
Sponge Cake Recipe by CakeBoss
Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
Pour into two greased and floured 8" round cake pans.
Bake at 325 for about 35 minutes or until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
I used my CakeBoss Software to calculate the cost of the recipe – this cake comes to just $3.09, with the majority of the cost coming from the eggs.
Perfect Soft and Jiggly Sponge Cake
Yield: 8" x 8" x 3" cake
Prep Time: 25mins
Cook Time: 70mins - 90mins
Total Time: 95mins - 115mins
- 8 large eggs (see recipe notes for different cake pan size)
- 100g cake flour (low gluten flour)
- 10g corn starch
- 120g powdered sugar
- 100g corn oil / vegetable oil
- 100g milk
- 1tsp vanilla extract
- 1g salt
- 1tsp lemon juice or 1/2tsp cream of tartar
Directions:Preheat the oven to 325F/167c. Line a 8" x 8" x 3" cake pan with parchment paper (see recipe notes for other cake pan sizes) and place the cake pan inside another pan or baking tray. Separate the eggs into yolks and whites. Please make sure there is no cross contamination. Transfer the corn oil to a sauce pan. Heat over medium heat for 30 seconds or until warm but not burning hot. Add the cake flour and cornstarch to the oil and mix with an egg beater until smooth. Add the milk to the mixture and gently mix to incorporate. The mixture will start to get thick. Stop mixing once 2/3 of the mixture has turned into a thick roux and 1/3 is still liquid. Transfer to a bowl. Combine this flour mixture with egg yolks and add salt and vanilla extract. Gently mix with a egg beater until the mixture is smooth and still slightly runny. Set aside. To make the meringue, beat the egg whites in a large mixing bowl or use a stand mixer with whip attachment. add lemon juice or cream of tartar. egg whites with an electric mixer on medium speed until foams formed. Beat in 120g of sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed. Transfer 1/3 of the meringue to the egg yolk mixture. Gently mix by folding using a spatula until smooth. Transfer the entire mixture from the above step to the remaining 2/3 of meringue. Gently mix by folding using a spatula until the batter is smooth and slightly runny. Transfer the cake batter to the already-lined cake pan. If needed, use a pastry scraper to smooth out the surface. Add warm water to the outer tray that's holding the cake pan. Bake at 325F/167c ofr 45 minutes at lower rack. Then bake for another 25 minutes to 45minutes at 340F/171c depending on the thickness of your cake. Once done, remove the cake from the pan and let it cool on a cooling rack for 5 minutes before cutting and serving.
Vanilla Sponge Cake
Vanilla Sponge cake is one of the most basic cake recipes. Made from staple ingredients found in our kitchen, this cake is extremely easy to make. There are just 5 major ingredients to this cake – flour, sugar, butter, eggs and baking powder.
The British cuisine has a popular cake named Madeira Cake, which is nothing but a simple sponge cake. Unlike many other cakes, the sponge cake is set apart because it doesn’t require any fancy ingredient like leavening, shortening or products that are not easily available for home baking. The sponge cake is considered one of the earliest cakes that incorporated yeast-less baking technique which did not depend on yeast for the rise.
The secret to a soft, spongy cake is in the beating of eggs and butter mixture. The rise depends heavily on the amount of air incorporated during the whisking stage. Once the butter, eggs and sugar mixture is airy and light, the flour is folded into this carefully using a spatula.
Serve it as a tea cake by itself or use as a base for any other cakes that you want to make during a special occasion like birthday parties or festivals like Christmas. An easy recipe for a simple, moist and delicious vanilla sponge cake.
Sponge Cake Recipe
The Sponge Cake is well-loved by both kids and adults. It is a best-seller treat in bakeries and other pastry stores. Even on occasions such as weddings and birthdays, this food cake attracts attention due to its wonderful taste.
The Sponge Cake Recipe is a moderately-sweet delight that would deflate in your mouth with a distinct taste. It brings forth the savory egg flavor combined with the fluffy and light structure. For a more wonderful and delightful eating experience, the Sponge Cake can be decorated with fancy icing and mouth-watering decorations such as fondant icing, regular icing and frosting.
Sponge Cake Ingredients:
- 1 1/2 cups Cake flour
- 2 teaspoon baking powder
- 9 eggs, yolk and whites are separated
- 2 teaspoon cream of tartar
- 1 1/2 cups granulated White sugar
- 1 1/2 teaspoon lemon extract
- 3/4 cup Canola oil
Sponge Cake Instructions:
- Preheat the oven to 350F. Grease 10×10 baking pan and lined with parchment paper or two 8&rsquoround pans and set aside. Separate egg yolks from whites and set aside. In another bowl sieve cake flour and baking powder together, mix well and set aside. Combine egg whites and cream of tartar, then whip on a medium speed until fluffy. Turn to high speed and gradually add sugar until becomes smooth and soft peaks form for about 6 to 8 minutes.
- Add orange extract in the egg yolks, then whisk lightly and pour in the meringue mixture. Mix for a minute or two, then add the canola oil and continue mixing for a few seconds. Lastly add in sifted cake flour and baking powder mixture to the batter and mix well until smooth.
- Then pour into a prepared baking tin, lightly greased and covered with parchment paper. If using 2 round pans, divide batter evenly. Bake for 40-45 minutes on a 10×10 pan or bake for 25-30 minutes if using 8&prime round pans or until inserted toothpick comes out clean. Remove from the oven and transfer to a cooling rack and let it cool completely.
Sponge Cake Recipe is a best-seller treat in bakeries and well-loved by both kids and adults.
- Put the sugar and lemon zest in a blender and blend everything until the lemon zest is finely cut. Add the mixture and the butter to a bowl and beat this with a hand mixer on medium speed until everything is fluffy. This should take about five minutes.
- Add the eggs to this mixture one at a time, beating well after adding each egg. Once everything is combined, add the water, lemon juice, and vanilla. In a different bowl, use a whisk to mix the flour, baking powder, and salt. Add half of the flour mixture to the rest of the ingredients and mix on low speed. Then, add the rest of the flour mixture and mix on low speed until everything is incorporated.
- Now, beat the batter at medium speed until it becomes shiny. The mixture should also turn white. Do not skip this step or reduce the mixing time. The longer you mix the batter, the more air bubbles you create that make the sponge cake light and fluffy. The mixing should take about 15 minutes.
- Pour the batter into two round cake pans that have been greased with shortening and liberally floured. Doing this will prevent your sponge cake from sticking to the sides.
- Bake the cake at 350 degrees for around 25 minutes until it pulls away gently from the sides. Do not open the oven while it is baking. The cake should be a golden color and spring back when touched. Poke the center with a toothpick. If it comes out clean, the cake is cooked through.
- Let the cake rest on a wire rack for about 10 minutes before removing it from the pan. Make sure it&aposs completely cool before adding any frosting. A lemon glaze would work well with this plain sponge cake recipe.
© 2008 Angela Harris
Sponge Cake Recipe
Japanese sponge cake is very light and fluffy. It is a very important component for Japanese Western-style sweets.
We have mainly two kinds of sweets in Japan: Japanese-style (Wagashi) and Western-style (Yogashi). And even though we call it roughly “Western”, modern Western-style cakes and pastries are heavily and almost exclusively influenced by French desserts. There are cake and bake shops in every corner of cities in Japan, often selling many different kinds of cakes by the slice or in individual servings. Cakes are a significant part of life in Japan. We eat cakes for any celebratory events, from birthdays to Christmas to just visiting your family and friends.
Just like French sponge cakes called génoise, this recipe doesn’t have any leavenings such as baking powder. The batter rises in the oven because of well beaten eggs. Sponge cakes are a little drier than some other cakes which can be eaten by themselves, like chiffon cakes. However, sponge cakes are supposed to be assembled with syrup and cream and can absorb moisture from these other components.
There are 3 points to success: exact measurements of ingredients, whipping the eggs until very thick, and not mixing too much and deflating the bubbles from the eggs. Getting sponge cake to turn out the way you want can be a little tricky, but if you prepare and keep these 3 things in mind, your cake will come out beautifully. So read the recipe and watch our video a few times, get all the ingredients measured and ready ahead of time (yes, seriously), and you’ll have a beautiful cake at home!
(Note: This recipe makes one 7″ cake. A double recipe makes a 10″ cake.)
- 20 g butter
- 1 Tbsp milk
- 90 g cake flour
- 3 eggs
- 90 g sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7" cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
- In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
- Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
- Put the batter in the prepared pan. Bake for 20-25 minutes.
- Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.
To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.
10 EGG OLD FASHIONED SPONGE CAKE
- 10 Eggs (Separated)
- 2 Cups white sugar
- 2 Cups flour
- 1/8 Teaspoon salt
- 2 Teaspoons baking powder
- 1 Teaspoon lemon flavoring
Preheat oven to 350F degrees.
Sift together dry ingredients.
Beat yolks and sugar until thick and pale color.
Beat egg whites until stiff peaks form.
Fold whites into yolk mixture alternating with flour mixture.
Add lemon flavoring turn into ungreased tube pan.
Bake for 45 minutes invert in pan and cool completely.
You will need:
6 oz. butter
6 oz. sugar
6 oz. flour
CHIEF baking power
lemon zest & juice
CHIEF vanilla essence
TRINIDAD SPONGE CAKE
1.Grease and flour 1 large cake pan or two small ones
2. Cream butter and sugar until light & fluffy
3. Add eggs one at a time beating well after each one
4. Add flavourings – essence etc. as required
5. Sift flour and baking powder together 4 times
6. Add in flour, in three batches, mixing lightly after each addition of flour
7. Put into tin/tins and bake in a moderate oven (350F) for 30 – 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
8. Cool in pan for 5 minutes before turning out on rack