If you’re craving a cake that’s fluffy, tender, and downright irresistible, you’ve just found gold with The Best Moist Sponge Cake Recipe. This beauty is not only tall and stable but also incredibly easy to frost, making it perfect for all your layered cake fantasies. Whether you’re a seasoned baker or just starting out, this recipe is a reliable go-to that brings out the perfect balance of moisture and lightness, ensuring every bite is pure joy. Trust me, once you nail this sponge, you’ll wonder how you ever baked without it!
Ingredients You’ll Need
Simple ingredients come together magically in this recipe, each playing a crucial role in achieving the ideal texture, flavor, and color for your sponge cake. With just a handful of essentials, you’re one step closer to cake heaven.
- Eggs at room temperature: Provide structure and help trap air for that airy lift you want in your sponge.
- Granulated sugar: Sweetens the cake and tenderizes the crumb for a delicate bite.
- Vanilla extract: Adds a warm, inviting aroma that makes the cake irresistible.
- Whole milk at room temperature: Keeps the crumb moist and tender without weighing it down.
- Vegetable oil: Supports moisture retention for a soft, melt-in-your-mouth texture.
- Cake flour (or all-purpose): The key to a soft, fine crumb; lower protein flours make the cake extra tender.
How to Make The Best Moist Sponge Cake Recipe
Step 1: Prep Your Oven and Pan
Start by bringing all your ingredients to room temperature, which helps the batter come together smoothly and rise beautifully. Preheat your oven to 170°C (340°F) without the fan, and prep a 20 cm (8-inch) cake pan lined fully with parchment paper. Don’t forget to wrap a homemade or store-bought cake strip around your pan—it’s a game-changer for even baking and a perfectly flat cake top.
Step 2: Whip the Eggs, Sugar, and Vanilla
Using an electric hand mixer or stand mixer, whip your eggs, sugar, and vanilla extract on high speed for at least 5 minutes until the mixture turns very pale and thick—this is known as the ribbon stage. When you lift the whisk, the batter should flow back slowly in a ribbon shape. Next, drop to a lower speed for 1-2 more minutes to eliminate large air bubbles, ensuring that your cake’s crumb will be super fine and uniform.
Step 3: Fold in the Flour
Carefully sift your cake flour and gently fold it into the egg mixture with a rubber spatula. The secret here is to be gentle—fold just until combined to avoid deflating the air you’ve so thoughtfully whipped in. This stage sets the light, airy foundation of your sponge.
Step 4: Incorporate Milk and Oil Using Cut and Fold
Pour in room temperature milk and vegetable oil, then use the expert cut and fold technique. Cut straight down through the batter, scoop from the bottom, lift, and fold over the top, rotating the bowl slightly with each fold. Repeat just until everything is blended; overmixing will weigh down your sponge.
Step 5: Bake the Cake
Pour your delicate batter into the prepared pan and bake for about 40 minutes, resisting the urge to open the oven door in the first 30 minutes. Your cake is done when a clean toothpick comes out after poking the center. Once baked, turn the cake upside down on a cooling rack and let it cool completely—this step locks in that signature moist texture.
How to Serve The Best Moist Sponge Cake Recipe
Garnishes
Elevate your sponge cake with light dustings of powdered sugar, fresh berries for a pop of color, or delicate edible flowers for an elegant touch. These simple accents enhance the cake’s natural beauty without overpowering its tender crumb.
Side Dishes
A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of berry compote pairs wonderfully with this sponge cake. These sides add richness and contrast, making your dessert feel decadent and well-rounded.
Creative Ways to Present
Transform this versatile sponge into layered masterpieces by filling it with fruit preserves, pastry cream, or chocolate ganache. For a playful twist, turn it into a trifling delight, or cut it into fun shapes for festive gatherings. Your creativity is the only limit when it comes to presenting The Best Moist Sponge Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your sponge cake fresh by wrapping it tightly with plastic wrap and storing it in an airtight container at room temperature for up to 2 days. For more extended storage, refrigeration is okay but may slightly dry out the cake if not sealed well.
Freezing
This sponge cake freezes beautifully! Wrap your cooled cake tightly in plastic wrap and then in foil before placing it in the freezer. It can last up to 3 months frozen, making it perfect for prepping ahead of special occasions.
Reheating
To revive frozen cake, thaw it overnight in the refrigerator then bring it to room temperature before serving. For a fresh-baked feel, briefly warm slices in a microwave in 10-second bursts or a low oven until gently warmed.
FAQs
Can I use all-purpose flour instead of cake flour?
Absolutely! All-purpose flour works well, but keep in mind that cake flour has a lower protein content resulting in a softer, more tender crumb. If using all-purpose, the texture might be slightly denser but still delightful.
Why does the recipe omit baking powder?
The sponge’s rise depends entirely on the air you whip into the egg and sugar mixture, which creates a lighter and more delicate texture than chemical leaveners can provide.
Can I substitute vegetable oil with butter?
You can, but vegetable oil helps maintain moisture better and keeps the cake tender. Using butter will add flavor but may make the sponge a bit denser.
How important are room temperature ingredients?
Very important! Room temperature ingredients blend more easily, produce better emulsifications, and help trap air for that signature fluffy texture.
What’s the best way to avoid large holes in the sponge?
After whipping the eggs and sugar, lowering the mixer speed helps break down big air bubbles into smaller ones, which leads to a fine, even crumb without unsightly holes.
Final Thoughts
This is truly a recipe that every baker needs in their collection. With its height, fluffiness, and moist crumb, The Best Moist Sponge Cake Recipe will quickly become your favorite building block for stunning cakes and delightful desserts. Don’t wait to try it—your future celebrations and tea times deserve this wonderful, reliable sponge cake magic!
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The Best Moist Sponge Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: One 20 cm / 8-inch sponge cake
Description
The Best Moist Sponge Cake Recipe is a reliable, easy-to-make classic sponge cake perfect for layered cakes. It results in a tall, fluffy, tender yet stable cake that is easy to frost and delicious. This American-style dessert is perfect for special occasions and everyday treats, providing a light texture and moist crumb without the use of baking powder or additional leaveners.
Ingredients
Wet Ingredients
- 4 Eggs at room temperature
- 2 teaspoons Vanilla extract
- 30 g Whole milk at room temperature
- 55 g Vegetable oil
Dry Ingredients
- 150 g Granulated sugar
- 125 g Cake flour (all-purpose flour can also be used)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C / 340°F (no fan). Prepare a 20 cm / 8-inch cake pan by lining the bottom and sides with parchment paper. Soak your homemade or store-bought cake strip in water and wrap it around the cake pan for even baking.
- Whip Eggs, Sugar, and Vanilla: In a mixing bowl, combine the eggs, vanilla extract, and granulated sugar. Using an electric hand mixer or stand mixer, whip on high speed for at least 5 minutes until the mixture becomes very pale, creamy, and fluffy and reaches the ribbon stage, where the batter falls back in thick ribbons when the whisk is lifted.
- Reduce Speed and Continue Whipping: Lower the mixer speed and continue whipping the mixture for another 1-2 minutes. This helps break down larger air bubbles, ensuring a fine crumb and preventing large holes in the cake.
- Sift and Fold in Flour: Sift the cake flour and gently fold it into the egg mixture using a rubber spatula. Use slow, gentle motions to combine just until incorporated, being careful not to deflate the whipped batter.
- Add Milk and Oil with Cut and Fold Method: Pour in the room temperature whole milk and vegetable oil. Incorporate them gently using the cut and fold technique: cut down through the center with a spatula, scoop from the bottom and fold over the top, rotating the bowl slightly each time until the mixture is just combined. Avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake at 170°C / 340°F (no fan) for approximately 40 minutes. Do not open the oven door during the first 30 minutes to maintain stable oven temperature. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and invert the pan to allow the cake to cool completely on a wire rack. Once cooled to room temperature, the sponge cake is ready to be cut and/or frosted according to your recipe.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use cake flour for a softer, more tender crumb; all-purpose flour can be substituted but may affect texture.
- Baking powder is omitted — the air whipped into the eggs provides leavening.
- Weigh ingredients using a digital scale for accuracy.
- Whip eggs and sugar thoroughly to achieve the ribbon stage to incorporate enough air for rise.
- Use the cut and fold method to gently incorporate wet ingredients without deflating the batter.
- Using a cake strip helps create an even rise and flat cake top, ideal for layering.
- You can make your own cake strip with damp kitchen paper wrapped in foil.
- Ovens vary, so check doneness with a toothpick and adjust time accordingly.
- Do not cut the cake while it is still hot to avoid crumbling; let it cool completely.
- This sponge cake will rise to about 7-8 cm (2-3 inches) tall, suitable for 2- or 3-tier cakes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
