A classic sponge cake is a light, airy, and tender cake made with just a few simple ingredients. It’s known for its delicate texture and is a versatile base for many desserts, often served with fresh fruit, whipped cream, or a dusting of powdered sugar.
Ingredients:
- 6 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour, sifted
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions:
- Prepare the Oven and Pan:
- Preheat oven to 325°F (160°C).
- Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal.
- Beat Eggs and Sugar:
- In a large, clean mixing bowl, using an electric mixer, beat the eggs and granulated sugar together on high speed for 5-7 minutes, or until the mixture is very pale yellow, thick, and has almost tripled in volume. This step is crucial for creating the airy texture.
- Add Vanilla:
- Beat in the vanilla extract.
- Sift Dry Ingredients:
- In a separate bowl, sift together the cake flour and salt. Sifting is important to ensure a light and lump-free batter.
- Gently Fold in Dry Ingredients:
- Gradually add the sifted flour mixture to the egg mixture, folding it in gently with a spatula. Be careful not to deflate the air that has been incorporated. Fold just until the flour disappears; do not overmix.
- Pour into Pan:
- Pour the batter evenly into the prepared cake pan.
- Bake the Cake:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be lightly golden.
- Cool the Cake:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Dust with Powdered Sugar (Optional):
- Once the cake is completely cooled, you can dust it generously with powdered sugar before serving.
- Serve:
- Slice and serve the sponge cake. It pairs wonderfully with fresh berries, whipped cream, fruit sauces, or can be used as a base for more elaborate desserts.
Tips and Notes:
- Room Temperature Eggs: Using room temperature eggs helps them whip up to a greater volume.
- Cake Flour: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender cake. If you don’t have cake flour, you can make a substitute (search online for instructions).
- Gentle Folding: Be very gentle when folding in the flour to prevent losing the air that was beaten into the eggs.
- Doneness Check: Rely on the wooden skewer test to ensure the cake is fully baked.
- for a couple of days or in the refrigerator for up to a week.
Enjoy your light and delicious Classic Sponge Cake!