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Plain Sponge Cake Recipe

2 years ago

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 Basic plain sponge cake recipe
Here is a basic sponge recipe, which uses eggs. Its softness, and the rich flavour of vanilla are very enjoyable, and you will find this sponge suitable for plenty of marvelous creations.
plain-sponge-cake-recipes
Votes: 22
Rating: 3.32
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Course Breads, Desserts, Kids Special, Snacks, Sweets
Prep Time 10 minutes
Cook Time 25 minutes
Servings
(9-inch) round cakes
MetricUS Imperial
Ingredients
Course Breads, Desserts, Kids Special, Snacks, Sweets
Prep Time 10 minutes
Cook Time 25 minutes
Servings
(9-inch) round cakes
MetricUS Imperial
Ingredients
plain-sponge-cake-recipes
Votes: 22
Rating: 3.32
You:
Rate this recipe!
Instructions
  1. Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
  2. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
  3. Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  4. Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing.
  5. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
Recipe Notes
  1. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom
  2. Bake the cake layers right after folding in the flour – they should not sit too long
  3. Always use a conventional oven setting (not a convection/fan setting)
  4. An electric hand mixer will take 2-4 minutes longer to beat the eggs
  5.  Bake in the center of the oven
  6. Place cake in a fully pre-heated oven
  7. Do not open the oven door to check on the cake until towards the end
  8. Let the cake cool in a room without any outdoor draft which can make it seem eggy
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