Description
This moist and fluffy sponge cake recipe is the perfect base for layered cakes. It results in a tall, tender, and stable cake that is easy to frost. Made with simple ingredients and relying on whipped eggs for its rise, this moist sponge cake is ideal for both novice and experienced bakers looking for a reliable and delicious cake recipe.
Ingredients
Wet Ingredients
- 4 Eggs at room temperature
- 2 teaspoons Vanilla extract
- 30 g (2 tablespoons) Whole milk at room temperature
- 55 g (¼ cup) Vegetable oil
Dry Ingredients
- 150 g (¾ cup) Granulated sugar
- 125 g (1 cup) Cake flour (can substitute all-purpose flour)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 170°C (340°F) without the fan. Prepare a 20 cm (8-inch) cake pan by lining the bottom and sides with parchment paper. Dip a cake strip in water and wrap it around the pan to ensure even baking.
- Whip Eggs, Sugar, and Vanilla: In a mixing bowl, use an electric hand or stand mixer to whip the eggs, vanilla extract, and sugar at high speed for at least 5 minutes until the mixture is very pale, creamy, and fluffy, reaching the ribbon stage where the mixture falls back in ribbons.
- Refine Air Bubbles: Reduce your mixer speed to low and continue to whip for 1-2 more minutes to break down larger air bubbles into smaller ones, preventing holes in your baked cake.
- Sift and Fold in Flour: Sift the cake flour, then gently fold it into the egg mixture using a rubber spatula just until combined. Take care to avoid deflating the airy batter.
- Add Milk and Oil: Pour in the room temperature milk and vegetable oil. Use the cut and fold technique—cut through the center of the batter, scoop from the bottom, and fold the mixture over. Rotate the bowl with each fold and repeat until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into your prepared cake pan. Bake at 170°C (340°F) for about 40 minutes. Do not open the oven door during the first 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and immediately invert it upside down on a wire rack to cool completely. This prevents shrinkage and maintains height.
- Prepare for Serving or Decorating: Once cooled to room temperature, the sponge cake can be cut, layered, and frosted as desired.
Notes
- Ensure all ingredients are at room temperature before starting to achieve the best texture.
- All-purpose flour can be used instead of cake flour, but cake flour yields a softer sponge due to its lower protein content.
- No baking powder is added; the rise comes from the air incorporated by whipping eggs and sugar thoroughly.
- Weigh ingredients by grams using a digital scale for precision and accuracy in baking.
- A cake strip helps keep the sides of the cake cooler for even rising and a flat top, ideal for stacking and decorating.
- Use an oven thermometer to ensure the correct baking temperature, as ovens vary.
- Do not open the oven door in the first 30 minutes of baking to prevent the cake from collapsing.
- Let the cake cool completely before cutting to maintain its structure.
- The final sponge cake should be about 7-8 cm (2-3 inches) tall, perfect for multi-tiered cakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
