The Best Moist Sponge Cake Recipe
The best moist sponge cake recipe that is easy to frost for your favorite layered cakes. It's delicious, tall, fluffy, and tender yet stable. All bakers need this reliable sponge cake recipe!
Calories: 1321kcal
Equipment
- 20 cm / 8 inch cake pan
Ingredients
- 4 Eggs at room temperature
- 150 g Granulated sugar
- 2 teaspoons Vanilla extract
- 30 g Whole milk at room temperature
- 55 g Vegetable oil
- 125 g Cake flour All purpose works too
Instructions
- Preheat oven to 170 C / 340 F (no fan) and bring all the cake ingredients to room temperature.
- Prepare a 20 cm / 8-inch cake pan with parchment paper on the bottom and side as well. Prepare your homemade or store-bought cake strip and dip in water.
- In a mixing bowl, whip together the eggs, vanilla extract, and sugar with an electric hand mixer for at least 5 minutes at high speed until very pale, creamy, and fluffy. You can also use a stand mixer. We are aiming to achieve a so-called ribbon stage, where the eggs and sugar mixture is whipped until it's thick and pale and forms a "ribbon" when you lift the whisk and let the mixture fall back into the bowl.
- Next, reduce the mixer to a lower speed and continue whipping for another 1-2 minutes. This helps break down larger air bubbles into smaller ones, preventing large holes in your sponge cake.
- Sift the flour, and then gently fold it into the egg mixture with a rubber spatula, just until combined, making sure not to deflate the sponge cake batter.
- Then, pour in the room temperature milk and oil and mix it with "cut and fold" movements just until combined. See expert tips on how to "cut and fold".
- Once the sponge cake cools to room temperature, cut and / or frost the sponge cake according to your recipe.
Notes
INGREDIENT NOTES
- Make sure your ingredients are at room temperature before you begin baking this moist sponge cake recipe.
- You can use all-purpose flour in place of cake flour. However, the lower the protein content, the softer and more moist the sponge cake will turn out.
- Baking powder is purposely omitted from the recipe; the sponge cake's texture will rely on the air you whip into the batter.
- Always weigh your ingredients by the gram using a digital scale for precision.
- Be sure to whip the eggs and sugar following the two steps mentioned above, as the air incorporated will help the cake rise without collapsing.
- Here is how to do the cut and fold method:
Cut: Use a spatula to "cut" down through the center of the batter. Fold: Gently scoop the mixture from the bottom, lift it up, and fold it over the top. Rotate: Turn the bowl slightly after each fold to ensure even mixing. Repeat: Continue the cutting and folding motion until the ingredients are just combined. Do not overmix. - Use a cake stripe for baking; with the help of a cak stripe, the side of the cake pan stays cooler for a longer period, and the whole cake rises at the same rate. This results in a level cake with a flat top, which is ideal for stacking layers or decorating.
- You can make your own cooling cake strip so easily! Fold a piece of kitchen paper into thirds and then dip it into water to dampen it. Wrap the wet kitchen paper in aluminum foil, and then wrap it around your cake pan.
- Ovens can vary, so use an oven thermometer to always bake at the right temperature.
- Each oven is different, so you might need to adjust the baking time slightly. In my oven, this cake takes 40 minutes. Use the toothpick test to ensure your cake is fully baked.
- The sponge cake texture will further set as it cools, do not attempt to cut while it is hot.
- This sponge will be tall, about 7-8cm / 2-3-inches, so it can be used either as a 2-tier or 3-tier cake.
Nutrition
Calories: 1321kcal | Carbohydrates: 244g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 658mg | Sodium: 266mg | Potassium: 428mg | Fiber: 3g | Sugar: 153g | Vitamin A: 1002IU | Calcium: 157mg | Iron: 4mg
