Basic Sponge Cake
Baking is easy.
Well, mostly. There are some things I definitely can’t bake – you may remember the disaster that was macarons. But cakes are mostly easy. Except for my nemesis:
The humble sponge cake.
It’s a classic, it’s supposed to be easy, and yet in the past all I’ve managed to bake are heavy, stodgy things that could be used as a door stop.
It’s a freaking sponge cake. It’s nothing special. It only has four ingredients in it and it frustrates me that I can’t make a good one.
I gave it another go recently. I made sure that I followed the instructions precisely – room temperature eggs, melted and cooled butter, triple sifted flour, and I whisked the eggs until they were super thick.
And…
My sponge still turned out heavy. π I must’ve knocked out too much air when I was mixing the flour in. Waaah.
I’m still determined to crack this thing. I know that if I can make it well just once, then I’ll be set for life.
Ingredients
- 80g butter, melted and cooled, plus extra for brushing
- 240g plain flour, plus extra for dusting
- 8 eggs, at room temperature
- 220g caster sugar
- Seeds from 1 vanilla bean
Instructions
- Preheat the oven to 180Β°C.
- In an electric stand mixer, whisk the eggs, sugar and vanilla bean seeds on med-high speed using a whisk attachment. Whisk until itβs thick, pale and tripled in volume. This will take about 8-10 minutes.
- While the egg mixture is whisking, prepare two 20cm cake tins by brushing them with melted butter, lining the bases with baking paper, and dusting the sides with flour.
- Sift the flour three times to get as much air in as possible and set aside.
- When the egg mixture is ready, sift a third of the flour over it. Gently fold the flour in with a large metal spoon until just combined.
- Repeat with another third of the flour, and then with the last third.
- Add a tablespoon of the egg mixture into the melted butter and mix together (this lightens the butter a bit so it doesnβt sink to the bottom).
- Add the butter mixture into the main cake mixture and gently fold in using the metal spoon until just combined.
- Divide evenly between the two tins and bake until lightly golden and the centre springs back when pressed lightly (about 20-25 minutes).
- Turn on to a wire rack and cool completely before sandwiching with cream and jam/fruit.
Notes
https://www.offthespork.com/2013/01/basic-sponge-cake/
Trav
January 29, 2013 @ 11:44 am
I’ve heard that duck eggs make the best sponges
Agnes
February 10, 2013 @ 10:25 pm
Thanks for the tip, Trav. I’ve heard that too! I’ll have to try it out at some point.
Jillian
September 1, 2013 @ 12:00 pm
Today I am making my very First Sponge cake from scratch.. and I am doing it with Duck Eggs. I will keep you Posted. It’s in the oven and I am terrified.. in a good way! π
Hannah
January 30, 2013 @ 9:11 am
But just think of all the peanut butter cake sandwiches you can make with the heavy versions! If I did it with mudcake, you can do it with this.
Agnes
February 10, 2013 @ 10:26 pm
But I don’t want to ruin peanut butter by putting it in mediocre cake. π
Daisy@Nevertoosweet
February 1, 2013 @ 11:34 am
I totally know what you mean! I’ve harder cakes and desserts but some how never managed to make the simple sponge cake it was either too dry or too wet lol
Yours looks AMAZING! and I like the simple way you decorated it π
Agnes
February 10, 2013 @ 10:27 pm
Haha thanks Daisy. At least it looked okay, right!
Annette
February 5, 2013 @ 9:16 pm
I think the secret to a good sponge is to beat the egg whites separately first –then add the sugar and beat hard as if you were making a pavlova. Then beat in the egg yolks until just mixed in. Then fold in the flour by hand making sure you trap lots of air in the process –again until it is just mixed in. Then pour into the baking dish.
That said your sponge looks pretty good from the photo.
Agnes
February 10, 2013 @ 10:28 pm
Hmmm but all classic recipes have the eggs beaten together. I should try doing the whites and yolks separately.
Mine was okay – just a bit heavier than I wanted.
Iron Chef Shellie
February 6, 2013 @ 8:48 am
wahhhh π It still looks bloody good though!
Better luck next time, maybe get a virgin to fold in the flour for you π and make sure your eggs are from free range, organic, classical music loving chickens too. I find that helps. bahaha!
Agnes
February 10, 2013 @ 10:30 pm
Bhahahahahaha. Best comment ever.
Thanh
February 24, 2013 @ 10:18 am
I hate sponges too. I shall conquer it one day. I never know where I go wrong but suspect it’s from being too heavy handed with the mixing.
Beautiful food styling. Love the cake stand. Op shop?
msihua
March 2, 2013 @ 7:39 pm
Beautiful beautiful food styling! *Clap clap clap*