Basic sponge cake is something every home chef should know how to make because it’s so versatile and can be used in a variety of different recipes. For a more decadent treat, make your own chocolate or butter-cream frosting and spread it on the sponge cake once it has cooled to room temperature.
Things You’ll Need:
- 1/2 cup milk
- 4 teaspoons butter
- Small saucepan
- 8 eggs
- 1 cup sugar
- Large mixing bowl
- Electric mixer with whisk attachment
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- Small mixing bowl
- 1 teaspoon pure vanilla extract
- 17-inch by 12-inch glass baking pan
- 2 tablespoons superfine sugar
- Rubber spatula
- Parchment paper
Preheat the oven to 350 degrees Fahrenheit.
Combine 1/2 cup milk and 2 teaspoons butter in a small saucepan. Heat the mixture over low heat, whisking it regularly to combine the ingredients. Do not allow the milk to boil.
Combine 8 eggs and 1 cup of sugar in a large mixing bowl. Beat the eggs and sugar together using an electric mixer with a whisk attachment until the mixture has about tripled, about 6 to 7 minutes. Add the milk and butter mixture to the mixing bowl with the eggs and sugar and beat them together on low.
Sift 1 cup of all-purpose flour, 1 teaspoon of baking powder and a pinch of sea salt into a separate small mixing bowl. Add half of the flour mixture to the mixing bowl with the egg and milk mixture and blend until smooth, about 90 seconds. Add the other half and blend once more until the mixture is smooth.
Add 1 teaspoon of pure vanilla extract and beat the mixture to combine the ingredients.
Grease a 17-inch by 12-inch glass baking pan with 2 teaspoons butter and sprinkle 2 tablespoons superfine sugar over the butter in the baking pan.
Transfer the cake batter from the mixing bowl to the glass baking pan, smoothing the cake batter out with a rubber spatula. Keep the batter from sticking to the edges and remove any batter that does with paper towels to avoid burning it in the oven.
Place the baking pan on the center rack in the oven and cook it for 15 to 17 minutes or until the cake is springy but fully formed when touched.
Remove the cake from the oven and allow it to rest in the baking pan at room temperature for 5 minutes.
Turn the cake out of the baking pan onto a piece of parchment paper using a rubber spatula if necessary. Let the sponge cake cool completely at room temperature before slicing and serving it or storing it.
You can store basic sponge cake in an airtight container or wrapped in parchment paper for 4 to 5 days. Avoid freezing sponge cake – it won’t hold its shape and will break apart when it is defrosted.
Martha Stewart: Vanilla Sponge Cake
FoodNetwork.com: Sponge Cake
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