Sponge Cake Recipe
88Simple Sponge Cake Recipe
Even I Can Learn How to Make a Plain Sponge Cake Recipe
Basic sponge cake is one of my favorite types of cakes. I don't have a huge sweet tooth and plain sponge cake recipes are perfect for me. They are sweet without being too sweet. I love to eat plain sponge cake- no filling, no frosting, no powdered sugar sprinkled on top. But that's just me. The best thing about sponge cakes to me is the texture. Sponge cake recipes are so light and airy. (Well, at least if they are made correctly.)
I was intimidated by baking sponge cakes for this very reason. There had to be sponge cake secrets that bakers used. I just knew that I couldn't master a light, fluffy sponge cake. So I just bought the sponge cakes from a store or bakery. Then I had a homemade sponge cake made by a friend. It was so much better than any store bought sponge cake. My friend wasn't big on cooking, and she swore it was simple to learn how to make a plain sponge cake recipe.
Here is her basic sponge cake recipe. And she was correct. This easy sponge cake recipe is light and fluffy. It tastes delicious. It has a slight lemon flavor, which I love. If you don't want to bake a lemon sponge cake recipe, simply omit the lemon. Enjoy your homemade, basic sponge cake!
Sponge Cake Ingredients
Zest from 1/2 lemon
1 cup sugar
1 cup unsalted butter, softened at room temperature
4 large eggs
2 tablespoons warm water
1/2 teaspoon real vanilla
2 teaspoons lemon juice
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
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Easy Sponge Cake Recipe
Put the sugar and lemon zest in a blender or food processor. Blend until the lemon zest is fine. Add this mixture to the softened butter. Beat with a mixer on medium until fluffy. This should take about 5 minutes.
Add the eggs to the sugar and butter one at a time, beating well after adding each one. Add the water, lemon juice, and vanilla. In a different bowl, use a whisk to mix the flour, baking powder, and salt. Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.
Now beat at medium speed until the cake batter becomes shiny. The mixture should also turn a white color. Do not skip this step or reduce the mixing time. The longer you mix the batter, the more air bubbles you create. This is what makes sponge cake recipes light and fluffy. This step of the sponge cake recipe should take about 15 minutes.
Pour sponge cake batter into two round cake pans that have been greased with shortening well and liberally floured. If they haven't been greased and floured thoroughly, your sponge cake recipe will stick to the cake pans.
Bake lemon sponge cake in a preheated 350 degrees Fahrenheit oven for approximately 25-30 minutes. The sponge cake should pull gently from the sides. It will be golden in color and spongy to the touch. It should spring back when touched. To be sure the sponge cake is done, test the center with a toothpick and see if it comes out clean. Do not open the oven while the sponge cake is baking.
Remove the lemon sponge cake from the oven and let cool on a wire rack for about 10-15 minutes before removing the cake from the cake pans. Let the sponge cake cool completely before frosting it. A lemon glaze would work well with this basic sponge cake recipe. Of course, frosting a sponge cake is optional. Plain sponge cake recipes are delicious by themselves.
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Sponge Cake Recipe Comments
This is my favorite sponge cake recipe as well, Kium. Your version made into muffins with chocolate sounds delicious. I will try it that way next time. Thanks for the advice!
Hi again,
I am new to this website, I think u have very good recipes, will try out other of your recipes. Do you have any other webpage? Any good Chocolate Cake recipe to recommend me? Thanks. By the way, my friends love your sponge cake too.
hi i tried it without the lemon and i used cake flour but the cake had alot of air holes. how do i prevent this
That cake is really excellent. Actually its my first cake i ever baked and everybody who tasted it told me it was excellent. So, thanks for the receipe...
D
Like Cristal, i tried the cake without the lemon but i didn't use "baking powder" and i used like 3/4 cup of butter and the cake came out well. Actually i'd like to know how much time it would take to cook the cake in a "micowave-oven" because it took me more than an hour to do it with that apparatus...so, can anybody tell me???
D
this sponge cake was absolutely disgusting!!!!!!! i've never baked a more horrorfying cake!!( my burnt cakes are better than this peice of cr**!! you'll poison people with this recipe! what r u trying 2 do? KILL US? u s**k!
Hi hannah, i just wanted to say that if you can't cook this cake and that if you burn other cakes also, then let me advise you not to cook!
OMG! This recipe actually worked! I've tried backing sponge cake a couple times using my mums recipe (i even watched her do it step by step) but for some reason when i tried it at home my version always turned out flat! So i've been on the hunt for the correct recipe, and i think i've found it in this one! I did it with out the lemon and it tasted fantastic! Anybody reading this should defineatly give it a go!
Hi Mia, I agree with you at a 100%... This sponge cake is the first cake i ever did in my life. I am 20 and my partner encouraged me to cook...and i tried this and EVERYBODY LOVED IT!!! I was myself surprised!
I am still looking for the cooking time and temperature for this cake in a "microwave-oven"...if anybody could help me out, it would be really appreciated...
The cake turned out very fluffy and moist, but I substituted the lemon for chocolate because I had to make a chocolate sponge cake for school. Well, it tasted rather bland, like flour. I followed the recipe to the dot with the exception of lemon.
If anyone could help me out, is the lemon what makes the cake taste good? If not, why did my cake taste like flour? I didn't put too much in or anything...What did I mess up on? D:For the record, this is my first time ever attempting to make a cake from scratch. :(
can i bake it without real vanilla, does it make a big difference
I would really try this recipe as it will be my first time with sponge cakes - god I am excited as well as a bit nervous!!
i real wanna try this on my on cous i wanna make it on my birthday. do you think i can make it good!!? david
Try adding more vanilla if you leave out the lemon - like 1 1/2 tsp. total
Artificial Vanilla will work just fine. In a taste test made by America's Test Kitchen, artificial vanilla was preferred as over "Pure Vanilla".
Sounds great..
this is crap
To "happy": just do your best and follow the receipe and i'm sure that anyone who will tasate your cake will praise you. Note that this cake was the firstone i ever tried
To Kaija: i would advise you not to use neither the lemon nor the vanilla. Use 1 1/2 cup of flour and substitute the 1/2cup that you removed with 1/2 cup of chocolate. If its pure chocolate(not sweet at all) add some more sugar. If you use cacao powder, put some of the butter to melt and mix it with the cacao.
D
horrible cake
How come this recipe does not say the size of the pans? Or doesn't it matter?
This cake recipe was copied from www.sponge-cake-recipe.com
Hi can anyone convert the cups (butter, sugar flour) into grams or ounces... All my cups hold different amounts somehow and there are so many conversions for the same thing... also the teaspoons in cooking shows are a much bigger volume than the normal teaspoon. so i cant figure out what amounts to use.. thanks....!
when you say "cake flour" do u mean regular flour or cake mix? cuz i think cake mix might make the cake a little hearty and too sweet.
sonia: try this website. I found it useful for a variety of conversions.
http://www.dianasdesserts.com/index.cfm/fuseaction
angela: cake flour is not cake mix.
From the Joy of Baking website:Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own - one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.(Quoted from http://au.answers.yahoo.com/question/index?qid=200
Never tried to make sponge cake from scratch...sounds yummy!!!!! Will give it a try and see if I can make it taste as good as it sounds!!! :-)
do you have to use a stand mixer or can i use a hand mixer?
gud wrk =]
how much time do u cook it for
Hi,
I'm the first reader to comment in this page more tha a year ago and I happen to be here again and was shock at some comments. I thought this is a simple cake to bake. If you are not confidence, just follow the instruction and do not omit this and that or change the ingredients. Lemon should not be omitted as it is the soul of this cake! Of course the cake tastes like flour if you omit it. It's my first successful cake and I've been baking from then on, I still bake this cake from time to time. I really wonder why some commented it as "horrible"? In fact after baking so many recipes for the past year, I think this is a good recipe because you don't have to worry about overbeating, in fact, you have to beat long enough. As for holes in the cake, this has to do with your baking technique. You begin beating with very high speed and then gradually reduce to medium speed and just below you stop, reduce to slow speed to "calm" down the bubbles for about 30 secs, then stop the machine.
Kium
Love it - great presentation of the recipe!
I love this recipe! It seems to work well with everything ^_^
I halved the ingredients and poured the mix over apples stewed with sugar to make apple sponge pudding :3
can i substitute butter with corn oil?
can i subsitute cake flour with self raising flour / normal wheat flour?
I give up, how do I download your recipe without having to delete several areas of your page? The recipe screen goes to faded out gray, yellow, and never finishes the download!! Most websites, you just have to click recipe and it becomes printer friendly. Why don't you send your webmaster to the Food Network to follow they're format. Your site is nonsense and definitely not printer friendly.
hi,i baked the cake n it turn out very tasty..thnxs...for ur sweet receipe's.
I love to bake and don't know why I've never tried a sponge cake. This one does seem fairly simple. Thanks.
well the first time i made it. it was good ..the secound time it tasted like shit..thxz
After reading all the comments.. I will definitely try this recipe. there are more positive than negative comments. Thanks!
Cecille
Kium says:
2 years ago
I just bake this cake, following the instruction to the dot. The cake is delicious on its own with a nice aroma of lemon. It is also not dry which I'm worried , in fact it is fluffy and has a beautiful yellow colour. However, I make into muffins and decorated it with melted milk chocolate and sprinkles. Highly recommended, you know , this is the first time I am confidence to give to friends! THANKS! If you have not try this,do it!