BASIC SPONGE CAKE RECIPE

Posted

December 15, 2015


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Mom’s recipe of sponge cake can beat any recipe out there, hands down! Light airy and completely fat-free with a whisper of sugar, it has been my go to recipe for almost 25 years now!!
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Basic vanilla sponge
Ingredients
4 large eggs
4tbsp sugar
6 tbsp flour
1 tsp baking powder
1 tsp vanilla essence

Method:
Break eggs…and separate yolks from the egg whites
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Keep yolks aside in a bowl.
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Transfer egg white to a mixing bowl.
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Add the sugar to the egg whites.
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Whip egg whites with egg beater till peaks begin to form. Take care not to over whip.
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Add the yolks to the whipped egg whites.
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Blend with egg beater for a minute. Do not over mix!
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Sieve flour with the baking powder.
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Sprinkle flour 2 tbsp at a time, over the egg batter.
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Fold the flour into the egg batter gently using the figure 8 movement!
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Add the vanilla essence and mix gently.
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Grease and dust a baking pan (8 inch round) and keep ready. Preheat the oven at 350F (moderate heat)
Now transfer the cake batter to the prepared baking tray.
Tap the baking tray with the cake batter gently on the table to remove any air bubbles.
Bake in the preheated oven for about 25-30 min.
Once the corner of the cake starts to come away from the sides of the baking tray, it’s ready to come out.
Run a butter knife around the sides of the cake to loosen any sides that might be stuck.
Invert warm cake onto a plate.
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Flip right side up and cool on a wire rack.
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Split the cake into layers,
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and brush with juice/choice of flavored syrup.
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Spread filling of choice (my fav is whipped cream)
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Decorate as desired….serve chilled!

To make chocolate sponge cake…
Substitute the 6 tbsp flour with 4tbsp flour + 2 tbsp cocoa.

13 comments on “BASIC SPONGE CAKE RECIPE

  1. July 17, 2015 kavita

    Hi, can we replace eggs with something

    Reply
    • July 20, 2015 ruchiairen

      Eggs are essential to this recipe.

      Reply
  2. December 21, 2015 GURPREET

    No oil at all….will it be moist?

    Reply
    • December 22, 2015 ruchiairen

      Yes soft airy light as air!

      Reply
  3. December 24, 2015 Ipsita

    Tried it today… Was beautiful! Thankyou…

    Reply
  4. December 24, 2015 Gauri

    Ruchi, I tried this yday and failed miserably.. Firstly batter was too runny only with 6 t spoons of flour..
    Secondly, it did not rise at all.. In the same size of pan as you mentioned..
    Thirdly , it tasted raw and tasted specifically of eggs alone…
    Where did I go wrong??

    Reply
    • February 21, 2016 ruchiairen

      Make sure you have used 6 tablespoons and not teaspoons. Add some extra vanilla essence to take care of the eggy smell.

      Reply
  5. January 25, 2016 Sowmya

    Hi Ruchi ..loved the cake’s texture ..i have a convention microwave oven ..Will the end product be the same as of a conventional oven if i follow ur steps ? Any points to consider..?

    Reply
    • February 21, 2016 ruchiairen

      I think you mean Convection microwave oven. If you use the convection setting, the results should be the same.

      Reply

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