Simple Sponge Cake
Simple sponge cake recipes usually require baking powder but this is an easy sponge cake recipe and uses eggs as leavening agents. A tip for the beginners who are going to bake simple sponge cake for the first time: Use a thoroughly clean bowl to beat egg whites. Egg whites will beat to a lesser volume if there are any residues of grease or egg yolk in the bowl. Before preparing your sponge cake recipe wipe the bowl with a few drops of vinegar, a pinch of salt and a pinch of cream of tartar (or Bakewell Cream) will raise the eggs to greater volume. Copper bowl used for beating also helps but is not essential. Take out eggs from the refrigerator 20 minutes before beating.[You must be registered and logged in to see this image.]Ingredients
4 eggs, yolks and whites separated
1/2 cup granulated sugar plus 2 tbsp.
2 cups sifted cake flour
pinch of salt
few drops of vanillaRecipe
To prepare simple yummy sponge cake you need to preheat oven to 350 F.
Take a bowl and beat egg yolks in it while gradually adding sugar and a few drops of vanilla (about ¼ teaspoon). Beat the yolks until yolks form a ribbon when the beaters are raised from the bowl.
Beat egg whites in a separate bowl with a pinch of salt and cream of tartar. Beat the egg whites until stiff peaks form when the beaters are raised from the bowl. The beaten eggs should look glossy. If they appear dull or begin to separate, it means you have over beaten them.
Mix in the sifted flour gradually. Gently fold the egg whites into the mixture. Folding is done by cutting down through the batter with the spatula, rotating the bowl quarter of a turn and carefully repeating the cutting action with the side of the spatula moving it up along the sides and scraping the bottom of the bowl. Folding is done so that the froth in the egg whites does not deflate. This helps cake in rising higher.
Grease with butter a 9 inch round or square pan generously. If a springform pan is used it will be easier to take out the cake after baking. Dust a teaspoon of flour in the pan and pat it around until the entire pan is covered with flour. Turn down and tap the pan to remove any excess flour.
Transfer the cake mixture into the prepared pan and flatten it with the back of a spatula. Make sure that corners are filled. Level the top of the cake in such a way that center of the cake is slightly lower than the edges. The cake gains more height in the center so it is better to compensate before baking.
Put the pan on the middle rack of the oven and bake at 350 F for 30-35 minutes. Check by inserting a toothpick in the center of the cake. It should come out clean. Don’t open the oven after placing the cake before ¾ of the baking time has passed.
When the cake is baked, remove it from the oven and allow to cool for 5 minutes. Loosen the outer edges of the cake using a butter knife. Tap the cake out of the pan. Leave it to cool for one hour on a cake rack.
Make 3 layers of the cake by slicing it horizontally with the help of a cake slicer, an electric knife or a large jagged edged bread knife. Smooth out pastry cream between the layers of the cream, frosting, coconut and currant jelly or other favorite fruits in syrup. Chill the outside and simple yummy sponge cake is ready to be consumed. You can also leave the cake whole and slice it into serving sized portions and top them with vanilla ice cream, or strawberries or peaches in their syrup. This sponge cake is excellent for using in desserts.