Easy Sponge Cake
This easy sponge cake relies on whipped eggs and sugar for its lift, keeping the ingredient list short and the texture light and airy. There's no butter in the batter, which is what sets a classic sponge apart from other cakes. It bakes in about 25 minutes and works well plain, dusted with powdered sugar, or layered with jam and cream.
Equipment
- Mixing Bowl
- Whisk or electric mixer
- 9-inch round cake pan
- Spatula
- Oven
Ingredients
- 4 large eggs preferably free-range
- 1 cup granulated sugar fine quality, organic if possible
- 1 cup all-purpose flour sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan, lining the base with parchment paper for easy removal.
- In a large mixing bowl, beat the eggs with a whisk or an electric mixer until they start to thicken and double in volume. Add the sugar gradually, continuing to whisk until the mixture is pale and forms a ribbon-like trail when lifted.
- Gently fold in the vanilla extract and a pinch of salt, being careful not to deflate the mixture.
- Sift the flour over the egg mixture in batches, folding it in delicately with a spatula. The batter should be uniform and airy.
- Pour the batter into the prepared cake pan, smoothing out the top with the spatula. Bake for 25-30 minutes, or until the cake has risen and is golden brown, and a skewer inserted into the center comes out clean.
- Allow the cake to cool slightly in the pan before transferring to a wire rack to cool completely.
Notes
- For an enhanced flavor, consider adding a tablespoon of lemon zest to the batter.
- If you wish to make the cake gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend.
Nutrition
Calories: 190kcalCarbohydrates: 37gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 41mgPotassium: 52mgFiber: 0.4gSugar: 25gVitamin A: 135IUCalcium: 17mgIron: 1mg
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