It’s all about air, volume, and spring! Deriving its name from its springy texture, sponge cake is a foam type cake that is delicious whether served plain, filled with icing, or used as a basis for various desserts. This recipe includes melted butter and whole milk to ensure the cake is moist and soft.
Serve this sponge cake with a dollop of Yes to Cooking’s Vanilla Whipped Cream and a slice of fruit on the side to add a special touch!
Time: 45 minutes
Yield: 8 servings
90g cake flour
90g granulated sugar
3 large eggs
30g unsalted butter, melted
2 tbsp. whole milk
1 tbsp. confectioner’s sugar (optional)
1) Preheat oven to 350F and line cake pan (8-inch round) with parchment paper.
2) Sift the cake flour twice. Separately sift the sugar once.
3) Prepare a pot of water at temperature of 100F. Place a mixing bowl on top of the pot with the bottom touching the water. Beat eggs until soft peaks form.
4) Gently fold flour into eggs in 3 batches. Then fold in melted butter and milk.
5) Pour cake batter into cake pan and gently tap cake pan on the table 2 times to remove large air pockets.
6) Bake in oven for 30-35 minutes until an inserted cake tester (or toothpick) comes out clean. Cool cake on wire rack for 10 minutes before serving.
7) (Optional) Sift top with confectioner’s sugar and serve with side of vanilla whipped cream and slice of preferred fruit.
Sifting the flour and sugar helps to loosen the ingredients and break up clumps. Make sure that you sift the ingredients high above the table to help add air, which is the key to producing a lighter cake.