This image depicts a light and fluffy sponge cake with a golden crust, a timeless dessert that’s perfect for pairing with tea or coffee. Sponge cakes are known for their airy texture, which is achieved through a delicate balance of ingredients and technique. Here’s a breakdown of how to create this simple yet delicious cake.
Ingredients:
- 1 cup all-purpose flour (120g)
- 1 cup granulated sugar (200g)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ cup milk (optional for added moisture)
- ½ cup unsalted butter (melted and cooled)
- A pinch of salt
Preparation Steps:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper to ensure easy removal.
Prepare the Dry Ingredients:
- In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. This helps aerate the flour, which contributes to the cake’s light texture. Set aside.
Beat the Eggs and Sugar:
- In a large mixing bowl, add the eggs and sugar. Using an electric mixer or a hand whisk, beat the mixture on high speed until it turns pale and fluffy. This should take about 5-7 minutes. The mixture should have doubled in volume and look light and airy. This step is crucial for a spongy texture, as the air incorporated here helps the cake rise.
Incorporate the Vanilla and Melted Butter:
- Gently fold in the vanilla extract and melted butter. Ensure the butter is fully cooled to avoid deflating the egg mixture.
Fold in the Dry Ingredients:
- Gradually sift the flour mixture into the egg batter in small batches. Use a spatula or a whisk to fold the flour into the mixture carefully. Be gentle and avoid over-mixing, as this can remove the air you incorporated earlier, resulting in a denser cake.
Add Milk (Optional):
- If you prefer a slightly more moist cake, you can add ¼ cup of milk at this stage. Fold it in gently, ensuring it is well incorporated but without overmixing.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely.
Serving:
- Once cooled, the cake can be served as is or dusted with powdered sugar for a simple finish. You can also pair it with whipped cream, fresh fruits, or your favorite frosting for an added layer of indulgence.
Final Tips:
- Whipping the Eggs: The key to a light and airy sponge cake is properly beating the eggs and sugar. Be sure not to rush this step, as it builds the foundation for a fluffy cake.
- Folding Technique: When incorporating the dry ingredients, use a folding technique rather than stirring to avoid deflating the mixture. This helps maintain the airiness.
- Variations: You can flavor the cake by adding lemon or orange zest to the batter, or serve it with fruit preserves, chocolate sauce, or custard on the side.
This classic sponge cake is a versatile dessert that works well for various occasions. Its light texture and mild sweetness make it a perfect base for more elaborate cakes or a delicious treat on its own!