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Introduction
Sponge cake is a classic dessert that can be used as a base for various cakes and pastries. Its light, airy texture and subtle sweetness make it a versatile treat for any occasion. Whether you're making a layered birthday cake, a delicate roulade, or simply serving it with fresh fruit and whipped cream, this basic sponge cake recipe is your starting point to culinary success. Easy to make, with a few ingredients you likely have at home, sponge cake is an excellent recipe for both novice bakers and seasoned pros.
Ingredients:
4 large eggs, at room temperature
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup (60g) unsalted butter, melted (optional, for a richer texture)
Powdered sugar, for dusting (optional)
Instructions:
Prepare Your Baking Pan:
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line it with parchment paper to prevent sticking.
Beat the Eggs and Sugar:
In a large bowl, beat the eggs and sugar together using an electric mixer or hand whisk for about 5-7 minutes. The mixture should be pale and fluffy, and it should form ribbons when the whisk is lifted. This is the key to achieving the light and airy texture of the sponge cake.
Add Vanilla:
Mix in the vanilla extract, blending it thoroughly with the egg-sugar mixture.
Fold in the Dry Ingredients:
Sift the flour, baking powder, and salt together into the egg mixture. Gently fold the dry ingredients into the eggs using a spatula. Be careful not to deflate the batter; the goal is to maintain as much air as possible in the mixture.
Incorporate Butter (Optional):
If you're using melted butter, gently fold it into the batter at this point. This step adds a bit more moisture and richness to the cake.
Bake the Cake:
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Cool and Remove from Pan:
Let the cake cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before serving or decorating.
Serving and Storage Tips:
Serving: Sponge cake is incredibly versatile. Serve it as-is with a dusting of powdered sugar, or top it with fresh fruit, whipped cream, or a drizzle of chocolate ganache. You can also layer it with custard, jam, or frosting to create a more elaborate dessert.
Storage: Store any leftover sponge cake in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the cake tightly in plastic wrap and freeze it for up to 3 months.
Variations:
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