Easy Sponge Cake

The Easy Sponge Cake is the fluffy, airy, dissolving-in-the-mouth dessert you’re after. Simple, with barely a list of ingredients that are not too many, and definitely no lengthy procedures, but always soft and fluffy. Excellent for afternoon tea, birthdays, and whenever one has to have a quick sweet fix.

What is Easy Sponge Cake All About?

Easy Sponge Cake is a classic dessert, usually made mostly from eggs, sugar, and flour. The reason for its fame is:

• Light and fluffy texture
• Delicate sweetness
• Ability to pair with almost anything—fresh fruit, whipped cream, or chocolate drizzle

The rest of the magic comes from aerating the eggs, providing the rise to the cake without the heavy help of butter or oil.

Ingredients

Main Batter

• 4 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour (sifted)
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Optional for Serving

• Whipped cream
• Fresh berries
• Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease or line an 8-inch round pan.
2. In a large bowl, with the help of an electric mixer, beat the sugar into the eggs for seven to eight minutes. It will turn pale and thick.
3. Pour in the vanilla extract and mix just for a very short second.
4. In another bowl, sift together the flour, baking powder, and salt.
5. Using a spatula, carefully fold in all the dry ingredients into the egg mixture. Over-mixing it would ruin its airiness.
6. Pour the batter into the already prepared pan and smooth the top.
7. Put it in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Let it cool for 10 minutes before turning it out onto a wire rack to cool completely.

Storage Tips

• For up to three days, the cake can be stored at room temperature in an airtight container.
• Wrap the sponge cake in plastic and freeze it for about one month.

Serving Suggestions

• Serve with whipped cream and fresh berries for a quick dessert.
• Another delicious way to eat a sponge cake is to cut it open and layer it with jam or custard.
• Dust with powdered sugar for a quick and elegant finish.

Pro Tips & Variations

• Zest from one lemon or orange can be added to the batter for a burst of citrus flavor.
• Almond extract works great if you’re interested in a more nutty flavor.
• Or make a very indulgent chocolate sponge by swapping out 2 tbsp of flour with cocoa powder.

FAQs

1. Is it possible not to use baking powder?

Ah, yes, just make sure to beat the eggs very well, so there is ample air incorporated for the rising.

2. Can gluten-free flour be used?

Yes, you may use any 1-to-1 gluten-free blend and get a similar result.

3. Is it possible to make this recipe dairy-free?

This recipe is already dairy-free unless you’re adding cream for serving.

4. What could have gone wrong if my sponge cake turned out dense?

Heavy cake can be caused by excessive mixing of the batter or not enough beating of the eggs.

Final Thoughts

Easy sponge cake is the perfect dessert for any occasion. It is simple and airy and always makes a good impression. Dress it up or enjoy it completely plain; either way, after you’ve made it once, you’ll see why it’s a classic.