How To Make A Sponge Cake With Eggs Flour And Sugar

This Italian sponge cake recipe is made with only 3 ingredients (eggs, sugar, and flour) and flavored with vanilla or lemon zest. It has no baking powder, no butter, no oil, and no dairy!

While this cake isn’t hard to make, it requires attention to detail. Get a perfect sponge cake every time with my simple recipe and in-depth tutorial!

Ingredient

An Italian sponge cake (Pan di Spagna) is a light and airy cake that gets its texture from whisking the eggs until they’re light and fluffy, not from chemical leaveners like baking powder or baking soda.

Two Easy Egg Free Birthday Cake Recipes: Sponge Cake And Fruit Cake

It is often used as a base for many desserts, cream-filled cakes, and layered birthday cakes. But it’s also great on its own dusted with powdered sugar.

Sponge cake is soft but dry, that’s why you need to brush it with fruit juice, flavored syrups, coffee, or liquors before adding the filling. The cake will soak up the flavor without falling apart.

How to make homemade cake flour: take 1 cup of all-purpose flour (120 grams), remove 2 tablespoons of the flour and add 2 tablespoons of cornstarch. Sift or whisk a few times. This makes 1 cup of cake flour. How to make a perfect sponge cake

Microwave Sponge Cake (egg Free, Stays Soft For 3 Days) ⋆ The Gardening Foodie

How do you know you reached the right consistency (ribbon stage)? Lift a small amount of batter with your whisk and make a figure “8” using the batter that drip off the whisk. If the “8” holds its shape for at least 10 seconds then you have the right consistency. If the figure “8” sinks into the batter quicker than that, you need to beat it longer. A few tips to get perfect results every time!

For the sponge cake in the picture, I used a Wilton round pan 15 cm wide and 8 cm high (6 x 3 inches). This pan makes a small, tall sponge cake. It can be cut into 2 or 3 layers.

If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. Cut it out andline the bottom of the pan. Then line the sides of the pan with parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks.

Why Is It Best To Use Fresh Eggs At Room Temperature When Making A Spo

Do you have a rectangular or square pan? Send me an email or post a comment with the size of your pan and I can calculate it for you.

To freeze – this cake can also be tightly wrapped in cling film and stored in the freezer for up to three months. Bring it back to room temperature or unthaw overnight in the refrigerator, when needed.

– It’s underbaked. Try increasing your baking time by 3 to 5 minutes, until the top of the cake is a rich, golden-brown color.

Vegan Victoria Sponge Cake

Add food coloring halfway through beating the eggs (After 5/7 minutes). I recommend using gel food coloring rather than liquid food coloring so that it does not alter the consistency of the batter.

If your eggs are not significantly smaller in size, let’s say they are 50-55 grams (1.76-1.94 ounces) without a shell, don’t worry about it. I used them before and the cake came out great.

This cake is perfect to be covered with fondant and/ or to be stacked. It comes out perfectly flat, with no leveling required.

Traditional Sponge Cake With Jam And Cream Recipe

If you use the recipe in the recipe card (4 eggs), you should get approximately 12 cupcakes. Bake them at 355 degrees F (180 degrees C) for 18/20 minutes.

Vanilla

This Italian sponge cake recipe is made with only 3 ingredients (eggs, sugar, and flour) and flavored with vanilla or lemon zest. It has no baking powder, no butter, no oil, and no dairy! While this cake isn’t hard to make, it requires attention to detail. Get a perfect sponge cake every time with my simple recipe and in-depth tutorial!

Storage/Make-ahead – this cake will remain soft for about 2 days if covered in plastic wrap and stored at room temperature. Alternatively, you can freeze it wrapped in plastic wrap for up to three months.

Gluten Free Victoria Sponge Cake Recipe

Serving: 1 slice , Calories: 137 kcal , Carbohydrates: 27 g , Protein: 4.7 g , Fat: 2.9 g , Saturated Fat: 0.9 g , Cholesterol: 122.5 mg , Sodium: 40.5 mg , Sugar: 15.2 g

Did you make this recipe? Leave a comment or share a photo on Instagram with the hashtag #. We’d love to see what you come up with!This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy, simple sponge cake that's moist and soft!

This easy sponge cake recipe is passed down from my mom, a retired pastry chef, which I've simplified to make it easy for the home baker. It's an incredibly fluffy, soft, moist, and light cake which can be used with any frosting and filling.

Victoria Sandwich Cake

This cake can be sliced into layers and used as a base for any layered cake which makes it perfect for any occasion including birthdays, Christmas, Thanksgiving, Easter, and other holidays! I've used this recipe for Japanese Strawberry Shortcake and for Swiss Roll Cake.

Sponge cake is a light and airy cake that's that's leavened with beaten eggs instead of yeast. Sometimes baking powder is added for more volume. The beaten eggs act as a rising agent, giving the cake a fluffy, light texture.

Easy

There are several types of sponge cakes: chiffon cake, Swiss roll cake, castella cake, angel food cake, genoise cake, and Victoria sponge cake. Though similar ingredients are used, they vary slightly by technique and filling.

Classic Victoria Sandwich Recipe

The cake will increase in volume as it bakes and have a golden brown crust all over when done. Remove all the parchment paper and allow it to cool completely on a cooling rack.

This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy to make, moist sponge cake!

I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on Metric under the ingredients list to access gram measurements.

Easy Sponge Cake Recipe (classic Genoise)

Sponge cakes freeze amazingly well if frozen the same day. Wait until completely cool then store in an airtight, freezer-safe container to avoid frost. Thaw in the fridge overnight.

Tried this recipe? Let us know how it was and give it a 5 star rating! Tag @ to show off your creations! I love seeing your photos!

Easy Vanilla Sponge Cake Recipe

Yes you can make this sponge cake ahead of time and freeze. It thaws wonderfully and stays moist, fluffy, and soft. Be sure to store in an airtight, freezer safe container to avoid frost. Thaw in the fridge.

Sponge cakes can deflate due to several reasons. The most likely reason is due to improperly beating the egg whites. It's very easy to over or under beat egg whites. Over beaten egg whites will look grainy and lumpy.

Old or expired leaveners such as baking powder or baking soda can result in deflated sponge cakes. Check the dates on your ingredients.

Easy Sponge Cake Recipe

Baking temperatures can also affect the rise of sponge cakes. It's important not to open the oven as the temperature drop can cause the sponge cake to collapse and deflate.

Regular cake is typically leavened with only baking powder or baking soda. However sponge cake uses whipped egg whites to create volume and rise, which makes sponge cake light and fluffy.

teddybear smores