The secret to perfect sponge cake: Tips and recipe unveiled
A sponge cake is the foundation for many desserts, so it's important to ensure it's of the best quality. While a simple cake can be tricky, with a good recipe, you don’t have to worry about ending up with a flat result.
Sponge cake is a classic among desserts. It’s not just needed for making a birthday cake but also for many layered cakes with creams that amaze guests. It makes an appearance at family gatherings, special occasions, or casual coffee meetings with friends. To make it perfectly fluffy and soft, it's crucial to get the ingredients' proportions right and set the oven to the correct temperature.
How to make a sponge cake?
Although a sponge cake seems simple, it is one of the most temperamental cakes. The key to success is the right preparation technique. All ingredients should be at room temperature. Eggs should be taken out of the fridge at least 30 minutes before starting. This allows for better beating of the egg whites, which is crucial for achieving a fluffy cake.
When beating egg whites, adding a pinch of salt can help achieve stiff peaks. Gradually adding sugar is equally important—do it a spoon at a time until you get a smooth, glossy mixture. Once the egg whites are ready, you can gently fold in the yolks and the sifted flour with baking powder. It's important to do this carefully to maintain the structure of the egg whites.
At what temperature should you bake a sponge cake?
If the temperature is too low, the sponge cake will be flat and dense, and if too high, it will burn quickly while remaining raw inside. Therefore, selecting the right temperature is essential.
A springform pan with the batter is usually placed in an oven preheated to 356 degrees Fahrenheit without convection or 347 degrees Fahrenheit with convection. The average baking time is between 30 and 40 minutes. It’s important to remember that each oven is different, and the baking time may vary.
Make sure the oven is properly preheated before placing the cake inside. To check if the sponge cake is ready, insert a wooden toothpick. If it comes out dry, the cake is done.
Recipe for a fluffy sponge cake
There are two approaches to baking sponge cake. One suggests flour, sugar, and eggs are sufficient. The other recommends adding baking powder to the batter for proper aeration and fluffiness. For beginners, the second method is recommended.
Ingredients:
- 7 eggs
- 1 cup of superfine sugar
- 1 1/4 cups of all-purpose flour
- 1/3 cup of potato starch
- 1 teaspoon of baking powder
- A pinch of salt
Method of preparation:
- Separate the egg whites from the yolks and beat the whites until stiff along with the salt. Gradually add sugar while beating until it dissolves in the egg whites.
- While continuously mixing, add the yolks one at a time.
- In a separate bowl, sift the all-purpose flour, baking powder, and potato starch and mix.
- Gradually, at low mixer speed, add the dry ingredients to the egg mixture. Mix just until combined.
- Line the bottom of a 10-inch springform pan with parchment paper and pour in the prepared batter.
- Place in the oven preheated to 356 degrees Fahrenheit for about 35–40 minutes.
- Remove the baked sponge cake from the oven and set aside to cool.
Instead of a flat cake, you get a tall, fluffy cake that’s ready to be layered with cream and fruit. Enjoy!
