The easy sponge cake recipe is created using only a few simple ingredients that you most likely already have on hand. This sponge cake is typically useful as building stacked cakes, although it can also be served plain. Soft, spongy, and oh-so-delicious! It is a simple sponge cake recipe that any baker, whether new to baking or not, should have at their fingertips. It was one of the first Yellow Sponge Cake recipes that everyone learned to make, and it has shown to be quite reliable. It’s well-liked for its lovely texture, ease of preparation, and flawless directions.
A sponge cake is a soft, fluffy cake with a regular texture produced using the key components of eggs, sugar, and flour. Because the cake absorbs the moisture from the cream so effectively, it may be helpful to make almost any type of cake or roll. This fluffy cake may be used to produce a variety of cakes, which can be found at the bottom of the article.
Tasty Vanilla Spongy Cake
Recipe for an Easy Vanilla Sponge Cake! If you’ve been looking for a simple vanilla cake recipe, you’re in luck because here is exactly the recipe for you: an easy and quick vanilla sponge cake. It’s light, fluffy, moist, and wonderful! A wonderful cake recipe for any occasion, such as a birthday or afternoon tea. It is the basic sponge cake recipe that will have everyone doffing their caps in your direction.
Sponge cake ingredients
1 cup flour (all-purpose)
4 big eggs
1 cup sugar (superfine sugar)
One teaspoon essence (vanilla)
1 tbsp baking soda
Melted butter, 2 tbsp
1 tbsp. boiling water
Follow the recipe
Whisk 4 eggs on high speed in a mixer until foaming (about 2 minutes), then gradually add 1 cup granulated sugar, 1 tablespoon at a time, while maintaining to whip. Then beat until the mixture forms a thick ribbon that stays on the whisk for 1-2 seconds, around 20 minutes, and longer if using a hand mixer. Preheat the oven to 350°F with the tray in the middle. Line an 8-inch round cake pan with foil or paper (at least 2″ tall) and spray with nonstick cooking spray. Or, brush the pan’s interior with room temperature butter before dusting it with flour and knocking away the excess to make the top nonstick. For a uniformly raised cake, wrap the wet baking strips around the baking pan (optional). The baking strips prevent the cake from rising irregularly and producing a dome.
Sift the dry ingredients together:
1 cup all-purpose flour, 1 teaspoon baking powder, sifted twice Combine 2 Tablespoons melted butter, 1 Tablespoon hot water, and 1 tsp vanilla essence, mixed in a cup. Using a spatula, carefully mix the dry ingredients into the beaten eggs in half, producing the number 8 with each stroke. Over folding will result in a thick and doughy cake. Just mix in the flour until it is barely mixed. Next, fold in the liquids and continue folding the batter until it is completely mixing. Again, Overmixing will result in a thick cake. Pour the sponge cake batter into the baking pan that has been prepared. Preheat the oven to 350°F and bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.
Wait until you can smell cake in the kitchen (30 minutes) before opening the oven to check. Place the sponge cake on a cooling rack and leave it to cool for 5 minutes. Allow cooling fully before trying to use. Wrap the chilled cake in plastic and set it on the counter for 6-8 hours before using it in a cake for maximum results. When you divide the cake layer in half horizontally, this will limit the amount of breaking. Place the palm of your non-dominant hand over the top of the cake and rotate it while you use your dominant hand to grasp a long sharp knife and score the outside of the cake, about 1/2 inch deep, all the way around. Go around in circles, scoring deeper and deeper until you reach the center.
Easy Method:
The simplest method is to place these two cake leveler pieces on two opposing ends of the knife blade, then cut the cake horizontally by rotating the knife back and forth while maintaining it perpendicular to the surface. The rollers will keep the knife level during the cutting process.
Note about recipe
If you don’t have vanilla extract, use whatever other flavoring extract you have on hand to make this sponge cake. Before placing the batter in the oven, don’t let it rest for too long. Instead of using the hand mixer, fold the flour into the mixture using a wooden spatula. All of the spongy cake ingredients should be kept at room temperature. It is taboo to open the oven soon at the end of the recommended baking time.
Preheat the oven to 350°F and bake the cake in the center. Before you put the cake batter in the oven, preheat it. It’s critical to begin baking the cake at the correct temperature. It raises the temperature of the oven. Use the temperature specified in the recipe. If using a normal oven or a fan oven, lower the temperature. Set the oven to 170 degrees Fahrenheit if the recipe asks for 190 degrees Fahrenheit. Instead of using cups, use a measuring scale. Cup measures aren’t all the same, and they change by region.
Homemade sponge cake is a typical routine in Trinidad and Tobago, and it can be offered at any time, but especially during birthdays and Christmas. So here’s a tried-and-true, from-scratch handmade recipe. We hope you’ll give it a go!
Trinidad Sponge Cake
Spongy cake ingredients
Flour (two cups)
1 cup sugar (granulated)
Butter, 8 ounces (Blue Band or alternative)
4 eggs, medium
1 tsp Almond Extract
A quarter teaspoon of cinnamon
12 cup milk (liquid)
A third of a teaspoon of baking powder
1 teaspoon zest of orange
1 tablespoon of freshly squeezed orange juice
Recipe Instructions
Start with a gentle speed and a whisk or beater in your mixer to cream butter and sugar. You may make the batter by hand with a spoon, but it will take longer. Gradually increase the mixer’s speed to a high setting. Using an electric mixer, cream until light and frothy. In a separate dish, crack each egg one at a time. On medium speed, add eggs one at a time for around 2 minutes. Toss the eggs with the essence. Slowly pour in the remaining liquids. Mix the flour, cinnamon, and baking powder with a spoon, evenly spreading the ingredients. Add this to the batter and beat for 2 minutes on low speed, then 1 minute on high speed.
Butter the sides and bottom of the pan, then dust it with flour. Turn it over and knock out the exercise. Adjust a level in the oven to the middle position. Preheat the oven to 350 degrees Fahrenheit now. Preheat oven to 400°F and bake for 40-45 minutes. Tip: After 40 minutes, test the cake with a toothpick inserted in the middle. The cake is made when it comes out clean. If not, bake until done, which should take around 45 minutes. Remove the pan from the oven (using heat gloves) and place it on the rack. After that, gently shake the pan from side to side until the cake comes loose. Remove the pan from the oven and place it on a flat surface to cool.
Tips for making the ideal sponge cake
Make sure the eggs are well-whipped. The cake’s fluffiness is mostly dependent on the volume of the eggs, thus beating the eggs until a thick ribbon runs off the whisk and does not vanish for 2-3 seconds is crucial. Not beating the eggs well enough will result in a thick cake and an eggy flavor in the end product. Sieve the dry ingredients before adding them to the whisked eggs to avoid flour lumps in the end cake. Sifting the flour also loosens it, resulting in a light and fluffy sponge cake.
Over folding the cake too aggressively or too much may collapse it and result in a denser cake. Instead, fold the eggs gently to maintain the freshness created by whipping them. Make careful use of baking strips to ensure that the cake rises evenly. Before baking, these strips are moistened and attached around the baking pan to cook from the base up rather than from the bottom and sides. It prevents the cooked cakes from forming an unattractive dome. If you overbake the sponge cake, it will lose too much moisture and become dry.
Eggless Spongy Cake
This simple eggless vanilla cake recipe consistently produces a soft and tasty sponge. Enjoy it with a handmade strawberry glaze or use it as a basis for cream cakes. Here you’ll discover my step-by-step directions with images, as well as professional advice on how to make a no-fail vanilla cake for your next party. The interaction between vinegar and baking soda produces carbon dioxide, which pressurizes the batter and aids in the yeast dough of the cake. The same reaction technique is used in this eggless vanilla cake.
It’s a wonderful no-fail recipe that always works. To make the cake airy and soft, melted butter in addition to vinegar and baking soda. The eggless vanilla cake has a beautiful soft texture from the curd, and each bite is really rich from the butter. This cake serves as the basis for frosted desserts such as Eggless Strawberry Cake and Pineapple Cake. In a nutshell, the cake is amazing because of the delicious strawberry icing.
Ingredient
1 teaspoon baking powder
1 pinch salt
1.5 cup all-purpose flour or pastry flour – 180 g
12 cup unsalted melted butter
62 g – 14 cups curd (yogurt)
12 cups of water
150 g raw sugar (34 cups) of white sugar
1 teaspoon vanilla extract or essence
1 tablespoon white vinegar, lemon juice, or apple cider vinegar
1/2 tsp baking soda
12 cup strawberry jam or other sweet fruit jam
1 tablespoon tapioca starch, arrowroot flour, or cornstarch
3 teaspoons water
1 tsp. unsalted butter
Cooking Process
In a mixing basin or pan, sift the all-purpose flour, baking powder, and salt together. Just make sure you have everything you need since you’ll need to mix the batter quickly. Preheat the oven for 15 to 20 minutes at 180 degrees Celsius (375 degrees Fahrenheit). Butter or a natural oil should be used to grease a 7.5 to the 8-inch circular pan. You may also use butter paper to line the pan and then grease it with oil or butter.
Melt little more than 12 cups of butter in a small pan or the microwave. Next, melt the butter in a saucepan. There’s no need to heat it. You’ll need around 12 cups of melted butter. So, in a 12-cup measuring cup, put the melted butter. Remove from the mix. Combine the sugar, curd, apple cider vinegar, and vanilla essence in a separate basin. Fill the container halfway with water.
Separately beat the curd in a bowl before adding it to the other wet ingredients to ensure a uniform blend without any little lumps. Whisk rapidly until the sugar is completely dissolved and the curd is uniformly incorporated. To this moist liquid mixture, add the baking soda. Stir until the baking soda is uniformly distributed. In this moist liquid mixture, the baking soda will create some bubbling.
Baking Process
Mix the dry sifting components with the liquid combination and melted butter. Using a wired whisk, thoroughly combine the ingredients. Tap the lumps with the whisk to break them up, but be cautious not to over-mix the batter. In a prepared baking pan, pour the batter. To expel any remaining air bubbles, tap the pan on the counter a few times. You don’t need to use a spatula to smooth out the batter. The batter is auto. Place the cake pan on the center rack of the preheated oven. If you’re using an OTG or standard oven, keep the heating in both the bottom and top elements. Bake the cake for 30 to 35 minutes at 180 degrees Celsius (375 degrees Fahrenheit), or until the top crust is brown.
A wooden skewer can be used to test the cake’s medium-rare. It should be spotless and free of any sticky batter. Cover it with aluminum foil or butter paper if the top of the vanilla cake browns too rapidly during baking. Allow the cake to cool to room temperature in the pan on a wired tray or rack. You may serve the eggless vanilla cake as is or use it to make pastries or gateaux once it has cooled.
Jam Glaze Process
In a small skillet or pan, put 12 cups of any jam of your choosing water, butter, tapioca starch, arrowroot flour, or cornstarch. Start mixing the glaze ingredients in the pan over low heat. Continue to whisk until all of the mixtures are incorporated. Simmer, often stirring, until the glaze thickens. Do not overcook or boil the mixture. Set the jam glaze aside to cool somewhat so that it is warm rather than hot.
Cake Frosting
Remove the eggless vanilla cake from the pan gently after it has cooled. Place it on a cake stand, a board, a tray, or a plate. Place some of the jam frostings on top and spread the glaze evenly around the top and edges of the cake using a spatula. On top, sprinkle some desiccated coconut that hasn’t been sweetened. It’s even possible to stretch it out on the sides. If you don’t like coconut, leave it out. Cover with a big steel bowl, making sure the coconut and jam icing don’t contact the bowl. Allow the glaze to cool and set fully. Slice and serve later. You may alternatively store it in the fridge for 1–2 hours before serving.
When the butter is chilled in the refrigerator, it solidifies. It gives the cake a slightly thick texture. So, before serving, let the cake come to room temperature. You may also reheat it in the oven for a few minutes at 90 degrees Celsius (195 degrees Fahrenheit).
Desserts made with this Sponge Cake Recipe include:
Marble Cake is a wonderful mottled cake loaded with sour cherries, walnuts, and fluffy sour cream icing. Layers of sponge cake, crunchy meringue, almonds, and dulce de buttercream make up the Kyiv Cake. Tiramisu Dessert is a traditional Italian cake making of sponge cake soaking in coffee syrup and serves with a light cream cheese flavoring cream. Rum Balls are made with broken sponge cake, dulce de leche buttercream, rum, and almonds, then shaped into balls and cocoa-coated. Walnut Cake with Coffee Icing – a sponge cake soaked in coffee syrup, nuts sprinkled on top, and cream cheese frosting placed between layers. Finally, peaches and Cream Dessert is a lightweight cake made with sponge cake soaking in peach syrup and topping with peaches and cream.
