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 Lush and Simple Sponge Cake in the Oven
Very gentle, airy and almost weightless! A lush and simple sponge cake in the oven is great as a base for many types of confectionery. By changing the filling and cream, you can easily get cakes and pastries with different flavors.
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine, French Cuisine, Italian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 25 minutes
Servings
Ingredients
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine, French Cuisine, Italian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat your oven to 180 degrees. Ensure that the container you will use for whipping the eggs is clean, dry, and free of any fats or oils. This is crucial for the eggs to rise properly. For more details on making a sponge cake, refer to the article linked at the end of the recipe.
    Preheat your oven to 180 degrees. Ensure that the container you will use for whipping the eggs is clean, dry, and free of any fats or oils. This is crucial for the eggs to rise properly. For more details on making a sponge cake, refer to the article linked at the end of the recipe.
  2. Add sugar to the eggs.
    Add sugar to the eggs.
  3. Using a mixer, beat the eggs and sugar together for a few minutes until they form a fluffy and thick mass. Properly beaten eggs are essential for achieving a light and beautiful sponge cake, so be meticulous during this step.
    Using a mixer, beat the eggs and sugar together for a few minutes until they form a fluffy and thick mass. Properly beaten eggs are essential for achieving a light and beautiful sponge cake, so be meticulous during this step.
  4. Sift the flour through a sieve and add vanilla extract and baking powder to it. Sifting will aerate the flour, resulting in an even fluffier and tender cake.
    Sift the flour through a sieve and add vanilla extract and baking powder to it. Sifting will aerate the flour, resulting in an even fluffier and tender cake.
  5. Begin adding the sifted flour mixture to the beaten eggs in small portions. Gently fold it into the batter using a whisk, aiming to retain as much of the air bubbles in the eggs as possible. Be cautious not to overmix, as this can cause the batter to deflate. Adjust the amount of flour as needed to achieve a moderately liquid sour cream-like consistency.
    Begin adding the sifted flour mixture to the beaten eggs in small portions. Gently fold it into the batter using a whisk, aiming to retain as much of the air bubbles in the eggs as possible. Be cautious not to overmix, as this can cause the batter to deflate. Adjust the amount of flour as needed to achieve a moderately liquid sour cream-like consistency.
  6. Pour the prepared batter into a baking dish, preferably one with a removable bottom, measuring 18-20 cm in diameter. Line the bottom of the dish with baking paper. Place the dish in the preheated 180-degree oven and bake for approximately 40 minutes. Avoid opening the oven during the first 20-30 minutes to prevent the cake from collapsing. The specified time and temperature are approximate; you can find more details in the linked article.
    Pour the prepared batter into a baking dish, preferably one with a removable bottom, measuring 18-20 cm in diameter. Line the bottom of the dish with baking paper. Place the dish in the preheated 180-degree oven and bake for approximately 40 minutes. Avoid opening the oven during the first 20-30 minutes to prevent the cake from collapsing. The specified time and temperature are approximate; you can find more details in the linked article.
  7. To check if the cake is done, gently press it on top. If it springs back to its original shape, it's ready and can be taken out of the oven. Alternatively, use a toothpick: insert it into the center of the cake and remove it – if it comes out dry, the cake is ready. Run a sharp knife around the edges of the cake to loosen it from the sides of the pan, and then remove it.
    To check if the cake is done, gently press it on top. If it springs back to its original shape, it's ready and can be taken out of the oven. Alternatively, use a toothpick: insert it into the center of the cake and remove it – if it comes out dry, the cake is ready. Run a sharp knife around the edges of the cake to loosen it from the sides of the pan, and then remove it.
  8. Allow the baked cake to cool completely. Wrap it in plastic wrap and refrigerate it for a few hours to allow it to settle and rest. This will make it easier to cut into layers without excessive crumbling. Use the prepared cake layers for creating your desired cake. Enjoy your meal!
    Allow the baked cake to cool completely. Wrap it in plastic wrap and refrigerate it for a few hours to allow it to settle and rest. This will make it easier to cut into layers without excessive crumbling. Use the prepared cake layers for creating your desired cake. Enjoy your meal!
Recipe Notes

Making a fluffy sponge cake is a simple task that even beginners can tackle with ease. This cake is straightforward to prepare and results in a light and airy texture.

This sponge cake can be considered a basic recipe, requiring minimal ingredients. It serves as a versatile foundation for various more complex recipes.

While you can omit baking powder from the recipe, the eggs should be beaten so thoroughly that they provide ample lift to the cake. Nonetheless, for added assurance, a pinch of baking powder is included.

Be prepared for slight variations in the amount of flour needed. Focus on achieving the desired dough consistency rather than adhering strictly to the specified quantity.

Please note that ovens can vary, so the temperature and baking time may deviate from the recipe's instructions. Adjust accordingly based on your oven's behavior.

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