Want a versatile, crowd-pleasing dessert that’s simple to whip up? This Sponge Cake is a Light and Fluffy Dessert that’s perfect for any occasion, from birthdays to tea parties. With its airy texture and subtle vanilla flavor, this classic recipe is easy to make and sure to impress. Follow our guide to create a Sponge Cake that’s a delightful addition to your baking repertoire!
Why You’ll Love Sponge Cake
I’m obsessed with this Sponge Cake because it’s a Light and Fluffy Dessert that’s both effortless and elegant. The soft, airy texture melts in your mouth, and the hint of vanilla makes it endlessly versatile for pairings or toppings. Ready in under an hour, this Light and Fluffy Dessert is perfect for novice bakers and seasoned pros alike, bringing joy to any gathering!
Ingredients for Sponge Cake
Here’s what you’ll need for Sponge Cake (serves 8):
- ½ cup oil
- ½ cup milk
- ½ cup water
- 2 cups all-purpose flour
- 4 tsp baking powder
- 4 eggs
- 1 tsp vanilla extract
- 1 cup sugar
Equipment
- Small saucepan
- Large mixing bowl
- Medium mixing bowl
- Sifter or fine mesh strainer
- Electric mixer or whisk
- 9-inch round cake pan
- Wire rack
- Airtight container for storage
Ingredient Tips
- Oil: Use neutral oil like vegetable or canola; melted butter works for richer flavor.
- Milk: Swap with almond or oat milk for dairy-free; ensure it’s unsweetened.
- Flour: Sift for aeration; use gluten-free flour for dietary needs.
- Eggs: Room temperature eggs whip better for a fluffier texture.
- Vanilla Extract: Substitute with almond or lemon extract for a flavor twist.
Directions for Sponge Cake
Let’s bake this Sponge Cake!
Boil Wet Ingredients
- In a small saucepan, I combine ½ cup oil, ½ cup milk, and ½ cup water.
- I bring it to a boil over medium heat, then set it aside to cool slightly.
Sift Dry Ingredients
- In a medium bowl, I sift together 2 cups all-purpose flour and 4 tsp baking powder to aerate and ensure a smooth batter.
Beat Eggs and Sugar
- In a large mixing bowl, I beat 4 eggs, 1 tsp vanilla extract, and 1 cup sugar with an electric mixer for 5–6 minutes until pale, fluffy, and doubled in volume.
Combine Mixtures
- I gently fold the sifted flour mixture into the egg mixture, mixing until just combined to keep the batter airy.
- Then, I slowly pour in the cooled oil-milk mixture, stirring until the Sponge Cake batter is smooth.
Bake and Cool
- I pour the batter into a greased and floured 9-inch round cake pan.
- I bake in a preheated 350°F (175°C) oven for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- I let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Servings: 8
- Calories: ~250 kcal per serving
- Macros per Serving: 35g carbs, 5g protein, 10g fat, 1g fiber
Variations for Sponge Cake
Try these twists on Sponge Cake:
- Citrus Zest: Add 1 tbsp lemon or orange zest for a vibrant Light and Fluffy Dessert.
- Berry Layer: Spread with strawberry or raspberry jam for a fruity Light and Fluffy Dessert.
- Chocolate Twist: Fold in ¼ cup cocoa powder for a chocolatey spin.
- Nutty Crunch: Add ¼ cup chopped almonds or pecans to the batter for texture.
- Gluten-Free: Use gluten-free flour blend for a dietary-friendly version.
Serving Ideas:
- Pair with Layla Cooks’ Chicken Piccata with Lemon Sauce for a balanced dinner-to-dessert menu.
- Serve with fresh berries or whipped cream to enhance the Light and Fluffy Dessert.
- Offer at a brunch with coffee or tea for a classic, elegant treat.
Storage
I store Sponge Cake in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, I refrigerate it in an airtight container for up to 5 days, bringing it to room temperature before serving. To freeze, I wrap individual slices tightly in plastic wrap and aluminum foil, storing them in a freezer-safe container for up to 2 months. I thaw slices in the refrigerator overnight before enjoying.
Serving Tips
- Presentation: Dust Sponge Cake with powdered sugar or drizzle with a lemon glaze for a stunning look.
- Garnish: Top with fresh berries, edible flowers, or a dollop of whipped cream for flair.
- Pairing: Enjoy with a hot tea or cappuccino to complement the Light and Fluffy Dessert.
- Portion Size: One slice (1/8 of cake) per person for a perfect dessert serving.
- Occasions: Ideal for birthdays, tea parties, or casual gatherings.
FAQs About Sponge Cake
Here are answers to some common questions about Sponge Cake:
Can I substitute ingredients in the sponge cake recipe?
Yes, you can make some substitutions depending on dietary preferences or availability. For example, you can use melted butter instead of oil, or almond milk instead of regular milk for a dairy-free option. Experiment with different extracts like almond or lemon for varied flavors.
Can I make sponge cake in advance?
Yes, you can bake sponge cake in advance. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Alternatively, freeze individual slices wrapped tightly to maintain freshness for up to 1–2 months.
Why did my sponge cake sink in the middle?
Several factors can cause a sponge cake to sink in the middle, such as overbeating the eggs or opening the oven door too early in the baking process. Ensure your oven is preheated properly and avoid excessive jostling during baking. Also, make sure not to underbake the cake—use a toothpick to check for doneness before removing it from the oven.
Can I use a different pan size for this recipe?
Yes, you can use an 8-inch round pan or a 9×9-inch square pan, but adjust baking time slightly. Check for doneness with a toothpick after 22 minutes for smaller pans or 30 minutes for larger ones.
Can I make this sponge cake gluten-free?
Absolutely, substitute all-purpose flour with a gluten-free flour blend to make a gluten-free Sponge Cake. Ensure the blend is suitable for baking to maintain the light texture.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Enjoy this Sponge Cake recipe as a light and airy dessert that’s perfect for birthdays, tea parties, or any special occasion. Its simple ingredients and straightforward preparation make it a go-to recipe for both novice and experienced bakers alike. Treat yourself and your loved ones to this homemade delight—you won’t be disappointed!
Sponge Cake
Ingredients
- 1/2 cup oil
- 1/2 cup milk
- 1/2 cup water
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
Instructions
- Boil Together: In a small saucepan, combine the oil, milk, and water. Bring to a boil, then set aside to cool slightly.
- Sift Together: In a mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
- Beat Together: In a large mixing bowl, beat the eggs, vanilla extract, and sugar until pale and fluffy, about 5-6 minutes.
- Combine: Gradually add the sifted flour mixture to the beaten egg mixture, mixing gently to combine.
- Add Boiled Mixture: Slowly pour the slightly cooled oil, milk, and water mixture into the batter, mixing until smooth.
- Bake: Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Avoid overmixing the batter to maintain its light texture.
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