This recipe yields a perfect, light, and airy sponge cake that’s ideal for layering, decorating, or simply serving with a dusting of powdered sugar. The secret to its incredible texture is the meticulous process of whipping the eggs and sugar until they reach a pale, fluffy consistency, which incorporates a large amount of air without the need for chemical leaveners like baking powder. The gentle folding of the flour is crucial to maintain this volume.
This classic sponge cake is a versatile foundation for countless desserts. You can fill it with jam and fresh cream for a simple Victoria sponge, use it as the base for a rich chocolate ganache cake, or soak it with a sweet syrup for a tres leches cake. The flavor is a delicate balance of sweet and buttery notes, making it a crowd-pleaser for any occasion, from birthdays to afternoon tea.
Ingredients
- 120g all-purpose flour
- 120g granulated sugar
- 4 large eggs, at room temperature
- 1/4 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon melted unsalted butter (for a richer flavor, optional)
Instructions
Step 1: Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal. This recipe is designed to be baked in two separate pans, resulting in two perfectly even cake layers.
- Ensure your eggs are at room temperature. This is crucial for achieving maximum volume when whipping. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes.
- Sift the all-purpose flour and salt together in a small bowl. Sifting aerates the flour and removes any lumps, which helps to create a light and uniform crumb. Set this aside.
Step 2: The Sponge
- In a large mixing bowl, combine the four large eggs and the granulated sugar.
- Using a stand mixer with a whisk attachment or a hand mixer, begin to whip the egg and sugar mixture on high speed. This is the most important step for the cake’s structure. You want to whip until the mixture becomes very pale yellow, thick, and has tripled in volume. This process can take anywhere from 5 to 10 minutes.
- You’ll know it’s ready when you lift the whisk and the mixture forms a ribbon that slowly dissolves back into the bowl. This is known as the “ribbon stage.” At this point, the mixture will be a pale, almost white, color and will be very airy.
- Once the ribbon stage is reached, mix in the vanilla extract and the melted butter (if using) on low speed for just a few seconds until combined.
Step 3: Folding in the Flour
- Working in batches, gently fold the sifted flour mixture into the egg mixture. Do not dump all the flour at once. Add about a third of the flour at a time.
- Use a rubber spatula and a gentle “cut and fold” motion. Cut down the center of the mixture and then fold the batter over on itself. This technique helps to incorporate the flour without deflating the airy egg mixture. It’s important to be patient and gentle here. Over-mixing will cause the cake to become dense and tough.
- Continue folding until no streaks of flour are visible. The final batter will still be light and airy.
Step 4: Baking
- Carefully and evenly divide the batter between your two prepared cake pans.
- Bake on the middle rack for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be a beautiful golden brown and will spring back when lightly touched. Be careful not to open the oven door too early, as this can cause the cakes to fall.
- Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10 minutes. This allows the cakes to set and firm up before you attempt to remove them.
- After 10 minutes, gently run a knife around the edges of the pans to loosen the cakes. Invert the cakes onto the wire rack to cool completely. Allowing them to cool completely before frosting or assembling is essential to prevent the frosting from melting.
Serving Suggestions
- Victoria Sponge: Sandwich the two layers together with a generous spread of raspberry or strawberry jam and whipped cream.
- Simple Glaze: Drizzle with a simple lemon or vanilla glaze.
- Dusting of Sugar: Serve a slice with just a dusting of powdered sugar and a side of fresh berries.