Fluffy with a wonderful vanilla flavor, this classic sponge cake recipe is incredibly easy to make. While it can be served as a dessert with some whipped cream and fresh berries, you could also have it as an afternoon snack dusted with powdered sugar and served with a cup of tea or coffee.
To make the classic sponge cake recipe, you make a cake batter with eggs, sugar, vanilla, salt, flour, and potato starch. Then, the mixture gets added to a parchment-lined cake pan and baked in the oven.
What is Classic Sponge Cake?
Sponge cake is a type of dessert that originated in the United Kingdom with its most popular iteration being the Victoria sponge cake which is filled with jam and cream. It is a light and spongy cake with the addition of plenty of whipped eggs, which act as the leavening agent rather than using baking powder, baking soda, or yeast.
Pro Tips
- Don’t skimp on the time it takes to mix the egg mixture as this will incorporate air into it, helping the cake to rise in the oven.
- Gently fold the flour and potato starch into the batter so that you don’t deflate the egg mixture.
- Line the cake pan with parchment paper so that the cake is easy to remove once it is cooled.
- You can test the doneness of the cake by inserting a skewer into the centre to see if it comes out clean. If it doesn’t, simply add a few more minutes to the baking time as needed.
Frequently Asked Questions
Why is it Called Sponge Cake?
Sponge cake is called sponge cake because it is spongy, light, and airy in texture due to the ratio of ingredients and the whipped eggs. The eggs incorporate moisture and air into the batter, ensuring that you have a light and fluffy cake.
What is Victoria Sponge Cake?
Victoria sponge cake is a sponge cake that was named after Queen Victoria. It includes two layers of cake which has jam and whipped cream in the middle. Dusted with powdered sugar, it is an elegant cake that is commonly served for afternoon tea.
Can I Add Other Flavors to Sponge Cake?
Yes, you can! Feel free to add lemon or orange zest to the sponge cake batter or even almond extract for added flavor.
How to Store Classic Sponge Cake
This sponge cake is best enjoyed within 2 to 3 days of making it. Simply cover it and store it at room temperature until you plan to serve it.
Ingredients
How to Make Classic Sponge Cake
In a large bowl, beat the eggs with the sugar, vanilla, and salt for 10 minutes. Sift in the flour and fold it until combined.
In a large bowl, beat the eggs with the sugar, vanilla, and salt for 10 minutes. Sift in the flour and fold it until combined.
Sift in the potato starch and fold it in until the batter is smooth and lump-free.
Sift in the potato starch and fold it in until the batter is smooth and lump-free.
Pour the batter into a parchment-lined cake pan, and bake it in a 350 F (180 C) oven for 40 minutes.
Pour the batter into a parchment-lined cake pan, and bake it in a 350 F (180 C) oven for 40 minutes.
Serve immediately!
Serve immediately!
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