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Perfect Sponge Cake Recipe

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23 views

Perfect Sponge Cake Recipe

Uploaded by

se4rfv
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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### Perfect Sponge Cake Recipe

A sponge cake is a light, fluffy, and airy dessert that serves as the base for many
layered cakes or can be enjoyed on its own with a dusting of powdered sugar or a
dollop of whipped cream. To achieve the perfect sponge cake, you’ll need a few key
ingredients and some patience in the mixing process. Here’s how to make it:

#### Ingredients:
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1/4 tsp salt
- 1 tsp vanilla extract (or almond extract for variation)
- 1/4 cup (60g) unsalted butter, melted (optional for richness)
- 1/4 cup (60ml) boiling water (optional for extra fluffiness)

#### Equipment:
- 8-inch round cake pan (or similar)
- Parchment paper (for lining the pan)
- Electric hand mixer or stand mixer (for beating the eggs)
- Sifter for the flour
- Mixing bowls

---

### Instructions:

#### 1. **Prepare Your Cake Pan**


Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the
bottom with parchment paper. Lightly grease the parchment paper as well.

#### 2. **Whisk Eggs and Sugar**


In a large mixing bowl, whisk the eggs with the sugar using an electric mixer on
high speed for about 7-10 minutes, or until the mixture becomes thick, pale, and
doubles in volume. This step is crucial to get the air incorporated into the batter
that gives the sponge its light texture.

*Tip: The mixture should form soft peaks and leave a trail when you lift the
whisk.*

#### 3. **Add Vanilla**


Add the vanilla extract (or almond extract) and mix gently to combine.

#### 4. **Sift Dry Ingredients**


Sift the flour and salt together twice to ensure there are no lumps and to aerate
it. Gently fold the sifted flour into the egg mixture, one-third at a time, using a
spatula. Be careful not to deflate the batter — fold gently but thoroughly,
scraping from the bottom of the bowl.

#### 5. **Incorporate Butter (Optional)**


If you're using butter for extra richness, carefully fold in the melted (and
slightly cooled) butter. If you want to keep the cake light and airy, you can skip
this step.

#### 6. **Add Boiling Water (Optional)**


For an even fluffier texture, you can add boiling water to the batter now. Gently
fold in the water in a few additions until the batter is smooth.

#### 7. **Bake**
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake
in the preheated oven for about 20-25 minutes, or until a toothpick inserted into
the center comes out clean. The cake should be golden brown on top and spring back
when lightly touched.

#### 8. **Cool**
Remove the cake from the oven and allow it to cool in the pan for 5-10 minutes.
Then, run a knife around the edges to loosen the cake, turn it out onto a cooling
rack, and peel off the parchment paper. Let the cake cool completely before slicing
or frosting.

---

### Tips for Success:


- **Room Temperature Eggs:** Cold eggs don't whip as well as room temperature eggs,
so make sure your eggs are at room temp before starting.
- **Don't Overmix:** Overmixing the flour into the egg mixture will deflate the
batter, so be gentle when folding.
- **Oven Temperature:** Ensure your oven is properly preheated, and avoid opening
the door in the first 15 minutes of baking to prevent the cake from sinking.

---

### Variations:
- **Flavored Sponge Cake:** Add a teaspoon of lemon zest, orange zest, or a few
drops of almond extract to the batter for extra flavor.
- **Chocolate Sponge Cake:** Sift 1/4 cup of cocoa powder along with the flour for
a chocolate version of the cake.
- **Strawberry or Lemon Sponge Cake:** Fold in small bits of fresh fruit or zest
for a fresh twist.

---

Enjoy your perfect sponge cake as is, or layer it with your favorite frosting or
fresh fruit for an elegant dessert!

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