Baking might be daunting for beginners, however this white Sponge Cake recipe is ideal for them. This delectable cake is not only simple to make but also incredibly adaptable because it may serve as the foundation for any other dessert. It can be quickly spiced up by adding other tastes or just changing the icing. Everyone enjoys this stunning continental dessert, which is ideal to prepare for tea time or bring along on picnics to enjoy with friends and family.
A delightful, fluffy, traditional cake that is also free of excessive butter and oil! Despite being simple, this light and fluffy sponge cake entices the taste receptors. It is, and you are free to indulge without feeling bad. With this straightforward cake, you can experiment, make your own icing and decorations, or simply eat it plain. If you want to practice your baking talents in the kitchen or bake something for a special event like a birthday or anniversary, you can simply make this at home in 30 minutes.
Here’s the recipe for Sponge Cake.
Ingredients:
• 1 cup cake flour
• ⅞ cup white sugar
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp cream of tartar (optional)
• 6 eggs (whites and yolks separated)
• ⅓ cup vegetable oil
• 2 tbsps water
• 2 tsps honey
• ½ tsp vanilla extract
Method:
• Set the oven to 350°F.
• Using a stand mixer or hand mixer, whip the egg whites along with the tartar cream until it turns frothy.
• Next, add ⅓ sugar and continue beating at a high speed until stiff peaks form.
• Add the egg yolks, remaining ⅔ of sugar, salt, water, honey, and vanilla to a large bowl and whisk.
• When lifting the whisk, fluffy pale yellow ribbons should form.
• Add half of the egg whites to egg yolks and fold both of them gently.
• Mix the flour and baking powder further into egg yolk mixture in 3 batches, folding gently after each.
• Then, add the vegetable oil.
• Combine a few spoonfuls of the mixture with the oil to aid in better oil absorption.
• Gently fold the batter while being careful not to deflate it as you add the remaining ½ of the egg whites.
• Put parchment paper on the bottom and sides of two 6-inch cake pans and pour the batter into the pan and whack it twice to remove any large air bubbles.
• Bake for about 27 to 30 mins or until a toothpick inserted in the centre comes out clean and the crust is golden brown with a risen centre
• Remove all of the parchment paper, then let the cake cool a bit on a cooling rack before slicing.
• To cut the cakes evenly, use a cake leveller and make a layered cake or serve with fruit and whipped cream.
As long as they are frozen the same day, sponge cakes freeze incredibly well. To prevent frost, wait until the item is entirely cool before storing it in a freezer-safe, airtight container. In the refrigerator, defrost overnight.