Sponge Cake Recipe

Why You’ll Love This Recipe

This sponge cake is a fantastic option for both beginners and experienced bakers. Its light and fluffy texture make it the perfect dessert to serve on its own, or you can use it as a foundation for layered cakes, trifles, or a variety of toppings and fillings. It requires minimal ingredients and steps, making it a go-to recipe when you need something simple yet impressive. Plus, the gentle sweetness from the vanilla and sugar adds a delicate flavor that pairs beautifully with fresh fruit, cream, or frosting.

Ingredients

• ½ cup milk
• ½ cup water
• ½ cup oil
• 4 teaspoons baking powder
• 2 cups flour
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a saucepan, combine the milk, water, and oil. Boil the mixture together, then set it aside to cool slightly.
2. In a separate bowl, sift together the flour and baking powder.
3. In a large mixing bowl, beat the eggs, sugar, and vanilla extract for about 5 minutes until the mixture becomes light and fluffy.
4. Gradually add the sifted flour and the milk mixture to the egg mixture in about three batches. Carefully fold in each batch until fully incorporated, making sure to maintain the airiness of the batter.
5. Divide the batter evenly between two prepared cake pans.
6. Bake in a preheated oven at 160°C (320°F) or 180°C (350°F) for 20-25 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10
• Prep time: 10 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes

Variations

• Chocolate Sponge Cake: Add ¼ cup of cocoa powder to the flour mixture for a chocolate twist on this recipe.
• Lemon Sponge Cake: Incorporate the zest of one lemon into the batter for a citrusy flavor.
• Gluten-Free Version: Swap the regular flour for a gluten-free flour blend to make this sponge cake gluten-free.
• Flavored Frosting: Top the sponge cake with a variety of frosting flavors, such as whipped cream, chocolate ganache, or buttercream for an extra treat.

Storage/Reheating

• Storage: Once cooled, store the sponge cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week.
• Reheating: To reheat, warm the cake in the oven at 150°C (300°F) for about 10 minutes, or microwave it for 20-30 seconds.

FAQs

1. Can I make this sponge cake in advance?

Yes, you can bake the cake ahead of time and store it in an airtight container for up to 3 days or freeze it for longer storage.

2. Can I use margarine instead of oil?

Yes, you can substitute margarine for the oil, but oil tends to give the cake a lighter, fluffier texture.

3. Can I use non-dairy milk in this recipe?

Yes, you can replace the milk with any non-dairy milk such as almond, oat, or soy milk.

4. How can I tell when the sponge cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The edges should also be slightly golden.

5. How can I make my sponge cake extra fluffy?

Be sure to beat the eggs and sugar until they are light and fluffy before adding the dry ingredients. Folding the flour and milk mixture gently will help maintain the airiness of the batter.

6. Can I make this recipe into cupcakes?

Yes, you can divide the batter into a cupcake pan and bake for about 15-20 minutes at 180°C (350°F).

7. Can I add fruit to the batter?

Yes, you can gently fold in some fresh berries or chopped fruit to the batter before baking for added flavor and texture.

8. What type of pan should I use for this recipe?

A 9-inch round cake pan works best for this recipe, but you can also use a square pan or a 9×13-inch rectangular pan.

9. Can I freeze this sponge cake?

Yes, you can freeze the sponge cake. Wrap it tightly in plastic wrap and store it in a freezer bag for up to 2 months. Thaw at room temperature before serving.

10. How do I prevent my sponge cake from becoming too dense?

Make sure to sift the flour and baking powder to avoid clumps, and fold the ingredients gently to keep the batter airy.

Conclusion

This sponge cake recipe is a simple yet delightful dessert that you can customize in many ways. Whether you enjoy it as a light treat on its own or dress it up with frosting and fruit, it’s sure to be a hit at any gathering. With easy-to-find ingredients and quick preparation, this recipe is a must-try for anyone who loves homemade baked goods.