This is my favorite perfectly-easy sponge cake recipe that I have baked this sponge cake over and over again. I have made so many birthday cakes with this sponge cake recipe. It is a simple recipe but just make sure to follow the details closely for good results. (I have bolded the steps for special attention.)
Perfectly Easy Sponge cake
Ingredients:
- Egg whites (large): 6
- Granulated sugar: 240 grams
- Egg yolks (large): 6
- Cake flour: 200 grams
- Milk: 100 ml
- Butter: 60 grams
- Vanilla: dash
**Ingredients for two layers
Steps for a Perfectly Easy Sponge Cake:
- Preheat oven at 340F, butter the cake tin (prepare two tins if you plan to layer your sponge cake. If you do not have two cake tins I have a slicing hack below).
- Melt the butter and add in milk to make the butter into a warm mixture. And set aside to continue to cool off.
- In a large bowl sift the flour two times and set aside. Sifting the flour twice gives it extra fluffiness to the cake batter.
- In another bowl separate the eggs into the yolks and egg whites.
- In a separate bowl whip the egg whites and slowly add in the sugar and continue to whip the mixture until the egg whites are stiff and airy.
- With a fork lightly loosen up the egg yolks and slowly add it into the egg whites, make sure to continue to whip the egg whites to keep it stiff and airy.
- Next, fold in the flour gently in several portions, making sure that the egg mixture continues to be stiff and airy.
- Finally, slowly add in the butter and milk mixture and mix gently.
- Then pour the batter into the tin, drop the tin 4-5 times from a height to eliminate bubbles trapped in the batter.
- Bake for 30-40 minutes until the surface is light golden brown.
- As soon as taking the cake out of the oven, drop the cake from a height onto a surface, this will prevent the sponge cake from shrinking as it cools.
- When taking the cake out of the tin first flip the tin upside down and let it rest on a flat surface, such as a cookie sheet. Leave the cake upside down for 5 minutes before turning it right side up again. This will flatten the top surface of the cake, making the cake more even on the top.
- Take the cake out of the tin and let it cool on a rack.
- After the cake has cooled off somewhat cover the cake with the tin upside down to prevent it from drying.
Slicing Hack:
- This is the hack to slice the sponge cake into even layers horizontally. First, use toothpicks (6-8 toothpicks) to mark the width of the cake, after sticking in the toothpicks all along the side of the cake, gently slide the knife across the cake using the toothpicks as a guide.
- Flip the top layer to get a flat surface if you are planning to decorate the cake.
- Brush cut surface with syrup before decoration.
Birthday Cakes
