The easiest and perfect 5- ingredient sponge cake that you can make so many different types of dessert with. It’s a simple recipe that can be elevated with various flavored syrups, jams and frosting. If you want to make a two-layer cake, you can use an 8 inch or 9 inch round cake pan. But you can use this recipe to make sheet pan cakes , jelly roll cakes, trifles, cupcakes and so much more. Since this cake is literally a sponge texture, it is so important that you brush the top with a simple syrup or a flavored syrup to keep it nice and moist.
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how to make sponge cake
Materials
- 6 large eggs room temperature
- 1 cup granulated sugar 209 grams
- 1 teaspoon baking powder
- 1 teaspoon vanilla paste (or extract) or orange powder
- 1 cup all purpose flour 131 grams
Instructions
- Preheat oven 350 F
- In a large bowl, add the room temperature eggs and beat on high for 2 minutes. You can use a stand or hand electric mixer to do this.
- Then add the vanilla paste or orange powder and beat on high. Now add the sugar and beat on high for 9 minutes until it gets thick, fluffy and it is a light pale yellow in color. Make sure to not rush this process. If you are using a stand mixer, you only need to beat on high for 7 minutes.
- In another bowl mix the all purpose flour and baking powder.
- Sift in the flour mixture in four parts into the egg sugar batter. Be gentle during this process so that you do not deflate the batter.
- Line two non -stick 9 inch round cake pans with parchment paper at the bottom and divide the batter between the two pans. I measured the batter to make sure I evenly distributed the batter. Each pan should have about 326 grams of the batter.
- Place the cake pans on the middle rack and bake for 26-27 minutes or until the top is golden in color.
- Allow the cake to cool for 2 minutes before inverting the cake to a wired rack to cool completely and don't forget to remove the parchment paper.
- Now, you cake make a two-layer cake. I always brush the tops of the cakes with a simple or flavored syrup before assembling the cake so that the cake stays nice and moist.
I mixed my cake for the full 10 minutes but it the texture was almost rubbery.. should I use a lower speed on my mixer? I used a 6-8 on my KitchenAid, and folded in the flour/BA mixture with a silicone spat. Otherwise, delicious!