Description
Sponge cake is one of the most popular choices when it comes to baking a birthday cake. Soft, airy, and requiring just a few ingredients, it’s the perfect base. This recipe is light, tall, and foolproof, a version I’ve been using for years.
Ingredients
Scale
- 4 large eggs (room temperature) : separate whites from yolks for better volume.
- 120 g sugar : fine caster sugar dissolves easily for a smooth batter.
- 120 g all-purpose flour (or cake flour for a softer crumb).
- ½ packet baking powder (approx. 5 g) : optional, but helps create extra lift.
Instructions
- Prepare the ingredients: Separate eggs and bring them to room temperature. Preheat oven to 180 °C / 350 °F.
- Whip the egg whites: Beat until foamy, then gradually add sugar. Continue until you have a firm, glossy meringue.
- Incorporate yolks: Add yolks one by one, whisking briefly to combine.
- Add dry ingredients: Sift flour with baking powder and fold it in gently using a spatula. Do not overmix.
- Transfer to the pan: Pour batter into a greased and lined 20 cm pan, smoothing the surface.
- Bake: Bake for 18–20 minutes (16 minutes in a fan-assisted oven). Check with a toothpick – it should come out clean.
- Cool: Leave to rest a few minutes, then release from the tin and cool completely on a wire rack.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: basic pastry, dessert
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 180 kcal