How to make sponge cake (basic recipe)
A classic sponge cake base tastes so airy and light. No wonder that it serves as the basis for many pies and cakes. It is very easy to make sponge cake. You only need three ingredients. With this recipe you can make sponge cake base yourself.
Servings 1 sponge cake
Equipment
- Ø 20 cm large baking springform tin
Ingredients
- 4 eggs room warm
- 120 g sugar**
- 120 g flour**
- 1 pinch of vanilla bean**
- 1 pinch of salt
Instructions
- Line the bottom of the baking tin with baking paper.
- Beat eggs, sugar, vanilla and salt until the mixture is light and fluffy and thick.
- Sift flour in batches onto the egg-sugar mixture and, using a silicone dough scraper or whisk, fold it in, making circular motions from the outside in, to form a fluffy thick batter.
- Pour the batter into the baking tin, gently smooth it out and bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes.
- Let the sponge cake cool slightly in the baking tin for about 10 minutes, then loosen the edge of the baking tin with a cake ring knife and let the sponge cake cool completely.
- Note the detailed text here at the top of the post, so that you can safely succeed with the sponge cake.
Notes
- Prepare all the ingredients and the baking tin before you start mixing the batter.
- Beat eggs with sugar can take up to 10-15 minutes. The mass must acquire a creamy airy, thick consistency, light color and greatly increase in volume.
- For a chocolate sponge cake, replace about 30 g of flour with 30 g of cocoa powder and sift it onto the egg-sugar mixture together with flour.
- Do not grease the rim of the baking tin, so that the sponge cake can adhere to it.
- Immediately bake the cake batter in the preheated oven and in no case let it rest.
- Do not open the oven door for the first 20 minutes.
- Test the cake base with a stick or a pressure test to see if it is done. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean. Alternatively, gently press on the surface of the sponge cake with a finger about halfway down. If it springs back after pressing, and no pressure marks remain to be seen, it is ready.
- If the cake base needs to be cut into several cake layers, it is best to make it the day before.
- Note the detailed tips and tricks for making the sponge cake base at the top of the post.