Baking has always been a source of joy for me. The aroma of a cake rising in the oven fills my home with warmth and nostalgia. One of my all-time favorites is the Plain Sponge Cake. It’s a delightful treat that never fails to impress, whether it’s a birthday celebration or a simple family gathering. I remember the first time I made this cake for my daughter’s birthday. The look on her face when she saw the fluffy layers was priceless.What I love most about this cake is its versatility. You can enjoy it plain, dusted with powdered sugar, or dressed up with fresh fruits and whipped cream. It’s like a blank canvas, ready for your creative touch. Plus, it’s incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros. Whether you’re looking to impress guests or simply indulge in a sweet treat, this Plain Sponge Cake is sure to become a staple in your baking repertoire. Let’s dive into the ingredients and get started on this fluffy delight!
Ingredients List
To create the perfect Plain Sponge Cake, you’ll need the following ingredients, each playing a vital role in achieving that light and fluffy texture:
4 large eggs: These provide structure and moisture. Make sure they are at room temperature for better mixing.
1 cup granulated sugar: This sweetens the cake and helps create a tender crumb.
1 cup all-purpose flour: The base of the cake, giving it body. Sift it for a lighter texture.
1 teaspoon baking powder: This leavening agent helps the cake rise beautifully.
1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
1/4 cup unsalted butter, melted: Adds richness and moisture to the cake.
1 teaspoon vanilla extract: For a lovely aroma and flavor.
1/4 cup milk: This helps to create a smooth batter and adds moisture.
How to Prepare Plain Sponge Cake
Making a Plain Sponge Cake is a delightful journey that starts with a few simple steps. Let’s break it down so you can achieve that perfect fluffy texture!
Preheat and Prepare the Pan
First things first, preheat your oven to 350°F (175°C). This step is crucial because a hot oven helps the cake rise properly. While the oven warms up, prepare your cake pan. Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your cake releases easily after baking. Trust me, there’s nothing worse than a cake that sticks to the pan!
Beat the Eggs and Sugar
In a large mixing bowl, combine the 4 large eggs and 1 cup of granulated sugar. Using an electric mixer, beat this mixture on high speed for about 5-7 minutes. You want it to become thick, pale, and double in volume. This step is key to incorporating air, which gives your cake that light and fluffy texture. It’s like magic watching it transform!
Combine Dry Ingredients
In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Sifting is important because it aerates the flour and removes any lumps. This will help your cake rise evenly and create a tender crumb. Don’t skip this step; it makes a difference!
Fold in the Dry Ingredients
Now, gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix; you want to maintain that airiness. Use a figure-eight motion to incorporate the flour without deflating the batter. It’s all about being gentle here!
Add Wet Ingredients
In a small bowl, mix together 1/4 cup of melted unsalted butter, 1 teaspoon of vanilla extract, and 1/4 cup of milk. Gradually fold this mixture into the batter until just combined. This adds richness and moisture to your cake, making it even more delicious.
Bake the Cake
Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. If it’s not ready, give it a few more minutes. Patience is key!
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps it set. Then, carefully transfer it to a wire rack to cool completely before serving. Cooling is essential; it allows the flavors to develop and prevents a soggy bottom. Enjoy the anticipation as the aroma fills your kitchen!
Why You’ll Love This Recipe
This Plain Sponge Cake is not just a treat; it’s a delightful experience! Here are a few reasons why you’ll adore this recipe:
Quick to Make: With just 15 minutes of prep time, you can have a delicious cake ready in no time.
Easy to Follow: The step-by-step instructions make it perfect for bakers of all skill levels.
Versatile: Enjoy it plain, or dress it up with fruits, whipped cream, or your favorite frosting.
Light and Fluffy: The airy texture makes it a delightful addition to any dessert table.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a cozy family gathering, this cake fits right in.
Tips for Success
To ensure your Plain Sponge Cake turns out perfectly every time, keep these tips in mind:
Room Temperature Ingredients: Use eggs and milk at room temperature. This helps them mix better and creates a smoother batter.
Don’t Overmix: When folding in the dry ingredients, be gentle. Overmixing can deflate the batter and lead to a dense cake.
Check Your Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer. This ensures your cake bakes evenly.
Cool Completely: Allow the cake to cool completely on a wire rack before slicing. This helps maintain its structure and flavor.
Experiment with Flavors: Feel free to add lemon zest, almond extract, or even cocoa powder for a twist on the classic recipe.
Nutritional Information
Understanding the nutritional content of your Plain Sponge Cake can help you enjoy it even more. Here’s an estimated breakdown per slice:
Calories: 150
Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 100mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 10g
Protein: 3g
Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy your baking!
FAQ Section
Here are some common questions about Plain Sponge Cake that I often hear from fellow bakers:
Can I use cake flour instead of all-purpose flour?
Absolutely! Using cake flour will give your sponge cake an even lighter texture. Just remember to adjust the measurements slightly, as cake flour is more absorbent.
How can I make my sponge cake more flavorful?
You can enhance the flavor by adding extracts like almond or lemon zest. A splash of orange juice can also add a lovely citrus note.
What’s the best way to store leftover sponge cake?
Store your Plain Sponge Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to a month.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just make sure to cool it completely before wrapping it up. This allows the flavors to meld beautifully.
Why did my sponge cake turn out dense?
A dense sponge cake can result from overmixing the batter or not incorporating enough air when beating the eggs and sugar. Be gentle and follow the steps closely for the best results!
Plain Sponge Cake is a light and fluffy treat for any occasion.
Ingredients
Scale
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat on high speed for about 5-7 minutes until the mixture is thick, pale, and has doubled in volume.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture using a spatula.
In a small bowl, mix the melted butter, vanilla extract, and milk. Gradually fold this mixture into the batter until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Notes
This cake is versatile and can be layered or enjoyed on its own.
