A sponge cake is an ideal dessert for any get together or celebration. This sweet delight is soft, spongey, moist and rich in flavour. Sponge cakes fall under the category of ‘foam cakes’ and is very popular due to its short list of ingredients. All you need to make this recipe is flour, sugar, eggs, butter, milk and vanilla extract. They are similar to angel food cake since they get their fluffiness from the air trapped in the batter due to egg proteins.
The dessert pairs well with a cup of hot tea and can be used as a base for a lot of desserts. You can also jazz it up by preparing a strawberry glaze to cover the cake, a chocolate ganache to make it more rich and dense or any other type of icing that you like. You can also top the cake with fruits like strawberry, kiwi, mango, berries or just keep it plain.
Sponge cake is pretty simple to make and you can impress your guests with your baking skills. So, do not wait and try this recipe right now.
History of sponge cakes
It is believed that sponge cakes are from Renaissance in Spain. Sponge cake is one of the first non yeast cakes and the first sponge cake recipe was recorded by the English poet Gervase Markham. Initially sponge cakes were thin and crispy like crackers and then were recognized later when bakers started using beaten eggs as a rising agent in the mid-18th century.
Pro tips for sponge cake recipe
Always sieve the ingredients to prevent lumps.
Make sure to mix the batter properly but do not over whisk the batter or the butter will separate.
Do not let the cake batter sit for too long and bake it quickly after preparing the batter.
Let the cake cool completely before taking it out of the pan.
Make sure that all your ingredients are at room temperature before preparing the cake.
Do not open the oven before at least 3/4th of the cake is done. Opening the door again and again will affect the baking.
FAQs
Can we make the sponge cake without the water bath?
Water bath gives the sponge cake a rich and fluffy texture while also keeping it moist. Without the water bath, the edges of the cake will overcook and the top will become rubbery and nothing like a sponge cake.
For how long can we store this sponge cake?
This sponge cake can be stored in an airtight container for 3 to 4 days in refrigerator. You can reheat the cake before eating.
Can we make eggless sponge cake?
If you don’t prefer egg in your cake then replace egg with 1 cup curd. Also add 1/2 tsp baking soda and 1 tsp baking powder to the cake to help it rise properly and make it fluffy.
Other cake recipes to try
Mango cheese cake– mango flavoured cheesecake with real mango pulp and cream cheese making it perfect for summer season.
Lamingtons recipe– an Australian dessert having a spongy cake that is dipped in a rich chocolate and coated with shredded coconuts.
Black forest cake– Creamy and delicious spongy chocolate cake with chocolate cake bread layers with whipped cream in every layer and additionally icing with cherry on the top of it.
Vanilla cupcake– classic vanilla cupcake that is eggless with a creamy icing and rainbow sprinkles.
Tutti frutti cake– basic vanilla cake recipe with tutti frutti. The cake is eggless and is also perfect for Christmas and New year.
Step by step sponge cake recipe instructions with pictures
Take 5 tbsp butter in a pan. Add ¼ cup milk to the butter and melt the butter.
Add 3 tbsp sugar and heat it until you mix it properly in the milk. Transfer this mixture to a glass bowl.
Sieve and add ¼ cup maida to the milk and butter mixture. Mix it well using a whisk.
Add 4 egg yolks, 2 tsp vanilla extract and mix them properly in the batter.
Now take the egg whites of 4 eggs and add a pinch of salt to it. Beat it using a hand mixer and then slowly start adding ¼ cup sugar to the egg whites in batches. Beat the mixture until you see stiff peaks.
Mix the prepared sponge cake batter and the egg whites mixture. Fold the ingredients slowly and gently using a spatula. Make sure not to over mix the batter. Scrape the sides of the bowl with the spatula so that you mix everything properly.
Line a cake tin with parchment paper and pour the batter into the cake tin. Give the cake tin a light tap so that there are no air bubbles.
Place the cake tin on a grill and mix the cake batter a little using a skewer. Fill the base with hot water (as shown in the image) and bake the cake for 75 to 80 minutes at 150oC/302oF.
Take out the cake from the oven and let it cool down. Scrape the sides using a knife and gently take out the cake from the tin.
Slice the cake into bite-sized pieces and so your soft sponge cake is ready. Serve and enjoy!
