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
