True Sponge Cake
Master the art of classic baking with this authentic True Sponge Cake recipe, a timeless treat made with just five staple ingredients—eggs, sugar, flour, vanilla, and a pinch of salt. This feather-light cake relies on the natural aeration of whipped egg whites and yolks to achieve its signature airy texture, making it the perfect canvas for layering with fruit, cream, or simply dusting with powdered sugar. With no leavening agents required, this cake is a testament to the beauty of traditional baking techniques. Whether you're creating a base for a celebratory layer cake or serving it on its own as a delicate tea-time dessert, this quick 15-minute prep recipe is as versatile as it is delightful. Bake to golden perfection and let your kitchen be filled with the irresistible aroma of nostalgia. Perfect for any occasion, this 8-serving sponge cake is sure to become a go-to in your recipe collection!
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Ingredients
- 4 large Eggs
- 120 grams Granulated sugar
- 120 grams All-purpose flour
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 teaspoon Butter (for greasing the pan)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
Step 2
Separate the egg whites and yolks into two large bowls.
Step 3
Using a hand or stand mixer, beat the egg yolks with half of the sugar (60 grams) until the mixture becomes pale, thick, and almost double in volume. Stir in the vanilla extract.
Step 4
Clean the mixer beaters thoroughly, then beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 60 grams of sugar and continue beating until stiff, glossy peaks form.
Step 5
Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, sift the flour over the mixture and fold gently but thoroughly until the flour is fully incorporated.
Step 6
Fold in the remaining egg whites in two batches, using a spatula and being careful not to deflate the mixture.
Step 7
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any large air bubbles.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully run a knife around the edges, invert the cake onto a wire rack, and peel off the parchment paper. Let it cool completely before serving or decorating.
Nutrition Facts
| Serving size | 449.3 grams (449.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1228 |
| Total Fat 24.00g | 31% |
| Saturated Fat 8.90g | 45% |
| Cholesterol 754mg | 251% |
| Sodium 426mg | 19% |
| Total Carbohydrate 213.50g | 78% |
| Dietary Fiber 3.30g | 12% |
| Total Sugars 121.50g | |
| Protein 37.60g | 75% |
| Vitamin D 167IU | 835% |
| Calcium 130mg | 10% |
| Iron 9mg | 51% |
| Potassium 415mg | 9% |
Source of Calories