There’s something magical about a slice of White Sponge Cake. Its light and airy texture feels like a cloud on your palate, making it the perfect dessert for any occasion. Whether it’s a birthday party, a holiday gathering, or just a cozy afternoon at home, this cake never fails to impress. I remember the first time I baked it for a family reunion. The moment I pulled it out of the oven, the sweet aroma filled the kitchen, drawing everyone in. My cousins couldn’t wait to dig in, and I felt a rush of joy as I watched them savor each bite.
What I love most about White Sponge Cake is its versatility. You can dress it up with fresh fruits and whipped cream or enjoy it plain with a dusting of powdered sugar. It’s a blank canvas for your creativity! Plus, it’s surprisingly easy to make, which is a bonus for busy home cooks like me. So, let’s dive into the secrets of achieving that irresistible fluffiness that makes this cake a family favorite.
Ingredients List
1 cup all-purpose flour: This is the foundation of your cake, providing structure and texture.
1 teaspoon baking powder: This leavening agent helps the cake rise, giving it that light and fluffy quality.
1/4 teaspoon salt: A pinch of salt enhances the flavors and balances the sweetness.
1/2 cup unsalted butter, softened: Softened butter is crucial for creaming with sugar, creating a light batter.
1 cup granulated sugar: This sweetener not only adds flavor but also contributes to the cake’s texture.
3 large eggs: Eggs provide moisture and richness, helping to bind the ingredients together.
1 teaspoon vanilla extract: This adds a lovely aroma and depth of flavor to the cake.
1/2 cup milk: Milk adds moisture and helps achieve the perfect batter consistency.
How to Prepare White Sponge Cake
Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures even baking. While the oven warms up, take an 8-inch round cake pan and grease it with unsalted butter or cooking spray. Then, dust it lightly with flour or line it with parchment paper. This will help the cake release easily after baking, preventing any sticky situations!
Mix Dry Ingredients
In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This step is essential for the cake’s texture. Whisking aerates the flour, ensuring that the leavening agent is evenly distributed. This will help your cake rise beautifully, giving it that light and fluffy quality we all love.
Cream Butter and Sugar
In a large mixing bowl, beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together using an electric mixer on medium speed. Mix for about 3-4 minutes until the mixture is light and fluffy. This step is vital because it incorporates air into the batter, which contributes to the cake’s airy texture. Don’t rush this part; it’s worth the time!
Incorporate Eggs and Vanilla
Next, add 3 large eggs to the butter-sugar mixture, one at a time. Make sure to mix well after each addition. This ensures that the eggs are fully incorporated, adding moisture and richness to the batter. After the eggs, mix in 1 teaspoon of vanilla extract for that delightful aroma and flavor. Thorough mixing is key here!
Combine Wet and Dry Ingredients
Now, it’s time to bring everything together. Gradually add the dry ingredient mixture to the butter mixture, alternating with 1/2 cup of milk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can lead to a dense cake. You want to keep that lightness!
Bake the Cake
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place it in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready to come out of the oven!
Cooling the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. This helps it set before transferring. After that, carefully turn it out onto a wire rack to cool completely. Cooling is essential, especially if you plan to frost the cake. If you serve it warm, it might crumble, and we want it to look as good as it tastes!
Why You’ll Love This Recipe
Quick Preparation: With just 15 minutes of prep time, you can whip up this delightful cake in no time.
Light and Fluffy Texture: The airy consistency makes each bite feel like a cloud, perfect for any dessert lover.
Versatile for Any Occasion: Whether it’s a birthday, holiday, or casual gathering, this cake fits right in.
Easy to Customize: Dress it up with fruits, whipped cream, or enjoy it plain with powdered sugar.
Family Favorite: Its delicious flavor and texture make it a hit with both kids and adults alike.
Tips for Success
To achieve the perfect White Sponge Cake, here are some pro tips that I’ve gathered over the years:
Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps them blend more easily, creating a smoother batter.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake instead of the light texture we’re aiming for.
Measure Accurately: Use a kitchen scale for precise measurements, especially for flour. Too much flour can weigh down your cake.
Check Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer. This ensures your cake bakes at the right temperature for the best results.
Cool Completely: Allow the cake to cool completely before frosting or serving. This prevents any melting or sliding of frosting and helps maintain its structure.
With these tips in mind, you’ll be well on your way to baking a White Sponge Cake that’s not only delicious but also impressively fluffy!
Nutritional Information
Understanding the nutritional content of your White Sponge Cake can help you enjoy it mindfully. Here’s an estimated breakdown per slice:
Calories: 200
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 15g
Protein: 3g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your cake while being aware of its nutritional aspects!
FAQ Section
Here are some common questions I often hear about White Sponge Cake, along with my answers to help you out:
How should I store leftover White Sponge Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to wrap it well to prevent it from drying out!
Can I freeze White Sponge Cake?
Absolutely! You can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, let it thaw in the fridge overnight before serving.
What are some variations I can try with this recipe?
There are so many fun ways to customize your White Sponge Cake! You can add lemon or almond extract for a different flavor. You can also fold in some chocolate chips or fresh berries into the batter for a fruity twist. The possibilities are endless!
How can I serve White Sponge Cake?
This cake is delicious on its own, but you can elevate it by serving it with fresh whipped cream, a scoop of ice cream, or a drizzle of chocolate sauce. Adding fresh fruits like strawberries or raspberries can also enhance its appeal.
Why is my White Sponge Cake dense?
A dense cake can result from overmixing the batter or using cold ingredients. Make sure to mix until just combined and use room temperature ingredients for the best results. Following the tips I shared earlier will help you achieve that light and fluffy texture!
Storage & Reheating Instructions
Storing your White Sponge Cake properly ensures it stays fresh and delicious for as long as possible. Here’s how to do it:
Storing Leftovers
At Room Temperature: If you plan to eat the cake within 3 days, store it in an airtight container at room temperature. This keeps it moist and flavorful.
In the Refrigerator: For longer storage, wrap the cake tightly in plastic wrap and place it in the fridge. It can last up to a week this way. Just remember to let it come to room temperature before serving for the best taste.
Freezing: If you want to keep it for an extended period, you can freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight.
Reheating Instructions
To maintain the cake’s fluffy texture when reheating, follow these steps:
Microwave: For a quick reheat, place a slice of cake on a microwave-safe plate. Heat it for about 10-15 seconds. This warms it up without drying it out.
Oven: Preheat your oven to 350°F (175°C). Wrap the cake in aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.
With these storage and reheating tips, your White Sponge Cake will remain just as delightful as the day you baked it!
White Sponge Cake is a light and fluffy dessert perfect for any occasion.
Ingredients
Scale
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
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.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can frost or serve the cake plain with a dusting of powdered sugar.
Notes
This cake is perfect for celebrations or a simple afternoon snack.
