This recipe creates a light, airy, and versatile classic sponge cake. It’s characterized by its delicate crumb and slightly sweet flavor, making it perfect as a base for various desserts like layered cakes, trifles, or simply enjoyed with fresh fruit and whipped cream.
Ingredients:
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat Oven and Prepare 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 Egg Yolks: In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale yellow and thickened. Beat in the vanilla extract.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour and salt.
- Beat Egg Whites: In another clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.
- Fold Egg Yolks into Whites: Gently fold the beaten egg yolk mixture into the egg whites in two or three additions, being careful not to deflate the whites.
- Fold in Dry Ingredients: Gradually sift the flour mixture over the egg mixture and gently fold it in until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour into Pan: Pour the batter into the prepared cake pan and spread evenly.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Dust with Sugar (Optional): Once completely cooled, dust the top of the cake with powdered sugar, if desired.
- Serve: Slice and serve the classic sponge cake.
Tips and Notes:
- Egg Temperature: For the best volume, use eggs that are at room temperature.
- Grease-Free Bowl for Whites: Ensure the bowl and beaters used for the egg whites are clean and free of any grease or yolk, as this can prevent the whites from whipping properly.
- Gentle Folding: Folding the ingredients gently is crucial for maintaining the airiness of the cake.
- Doneness: Avoid opening the oven door frequently during baking to prevent the cake from collapsing.
- Variations: You can flavor the sponge cake with lemon zest, orange zest, or almond extract.
- Storage: Store leftover sponge cake in an airtight container at room temperature for up to 3 days.
Enjoy your light and delicious classic sponge cake!