Basic sponge cake recipe

Last Christmas, I baked a Boston Cream Pie, I overdid the chocolate ganache topping and the custard filling, the finished product looked so messy that I didn’t have the heart to post the recipe.

casaveneracion.com Basic sponge cake

But I learned one very important lesson that day — the basic sponge cake recipe that I used was a real keeper. It’s the same recipe I use for my tres leches, one adapted from a recipe in Martha Stewart’s Cupcakes cookbook. I’ve used that recipe for over half a dozen baking projects and the results were always great.

What’s a sponge cake? It is a foam type cake that derives its springy texture from stiffly beaten egg whites. Traditionally, sponge cakes do not contain any oil (if you add vegetable oil, it is technically a chiffon cake) but this recipe includes melted butter which makes the cake less dry but still full of volume and spring.

Ingredients

    casaveneracion.com

  • 3 eggs, separated
  • 1/4 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/4 c. of butter, melted
  • 1/2 c. of cake flour, sifted
  • 1/2 c. of sugar
  • 1/2 tsp. of vanilla extract, optional

Instructions

  1. Preheat the oven to 350F.
  2. Prepare an eight-inch (three-inch high, for best results) round pan. If you’re not using a non-stick baking pan, line the bottom and sides with baking paper.
  3. casaveneracion.com

  4. Add the salt and baking soda to the egg whites.
  5. Beat until stiff (see stages in beating egg whites).
  6. casaveneracion.com

  7. Add the yolks and sugar to the beaten egg whites.
  8. casaveneracion.com

  9. Beat over low speedy (or gently by hand) to blend. Be careful not to destroy the air bubbles already created.
  10. casaveneracion.com

  11. Blend in the flour in three batches.
  12. casaveneracion.com

  13. Working with a third of the flour each time, blend using a spatula and the cut-and-fold method.
  14. casaveneracion.com

  15. Make sure that the flour has been thoroughly incorporated.
  16. casaveneracion.com

  17. Pour in the melted butter (and vanilla extract, if using).
  18. casaveneracion.com

  19. Again using a spatula and the cut-and-fold method, mix the butter carefully into the batter until fully incorporated.
  20. casaveneracion.com

  21. Pour into the pan.
  22. casaveneracion.com

  23. Level off the top with a spatula so that the cake is uniform in height when it bakes.
  24. casaveneracion.com

  25. Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.
  26. casaveneracion.com

  27. Invert onto a plate then re-invert onto a rack and cool completely.
  28. casaveneracion.com

  29. The cake is dry to the touch outside so it is easy to handle.
  30. When cool, the cake is ready to be frosted or first cut into layers.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 1

Comments

  1. maimai16 says

    wow… this is great news! i’ve been searching for a sponge cake recipe and always tumble on for 10″ pan… buti na lng naka-subscribe ako sa site mo hehe
    thank you for posting your tried and tested recipes, this makes life easier =)

  2. Kat says

    “Beat over low speedy (or gently by hand) to blend.”
    Ms. Connie, you were still thinking of your hubby while doing this sponge cake ano? ;)

  3. ianne says

    Hi Ms. Connie,

    Where can I find the baking pan that you have used? It’s silicone right? How much? thanks a lot. Your website is really a good help. Keep it up.

    • Connie says

      Oh, goodness, I can’t remember anymore where I bought that — but Landmark sells pretty good silicone pans in different price ranges.

  4. Angela says

    I am so confused. I followed this recipe exactly and my cake only came out half an inch high… Was I supposed to triple or quadruple the recipe?

  5. Leena says

    Hi Connie,
    I love your classic sponge cake recipe ( classic sponge cake with strawberry jam and whipped cream) but unfortunately I can’t find it on your site anymore. The page comes up blank. I would really appreciate if you could repost it. Thanks.

  6. Arthur says

    hi. i’ve tried and i love your sponge cake recipe..
    but i’m just wondering how would you convert it to a chocolate sponge cake?

  7. taiki says

    Ms Connie, i just have a question with this sponge cake. arent there any incorrections with the list of ingredients? since whatever you do, you wont be able to get that fine texture in your whipped egg whites without the use of cream of tartar, and as i can see on the pictures above, your eggwhites’s texture are silky and fine. its just abit weird. hoping for your quick and kind reply, thank you ms connie :)

    • says

      My beaten egg whites are silky and fine because I know how to beat egg whites. If you think that “whatever you do, you wont be able to get that fine texture in your whipped egg whites without the use of cream of tartar”, then, you’re simply inexperienced at beating egg whites. It takes practice. :)

      • taiki says

        thats abit harsh for you to say, are you saying i dont know how to beat egg whites? maybe i should shout at my kitchenaid for not doing what its suppose to do properly?

        • says

          Re “are you saying i dont know how to beat egg whites?”

          Yes, I already said that. Need I repeat? Furthermore, I’m saying you don’t know how to correctly discern the stages in beating egg whites.

          Don’t blame your Kitchen Aid. It only performs as well as the person using it. Learn.

  8. barvs says

    My internet connection is a bit wonky today so I paused loading the page as soon as I saw the text was there (the pictures weren’t). When I saw the servings (1) I was a little confused kasi the recipe called for 3 eggs and if I wanted to make a cake for four people nakakaloka ang 12 eggs in one cake hahaha Good thing I refreshed the page to finally see the pictures. Thanks po for sharing :)

  9. Fauziya says

    Usually sponge cakes which come under foam cakes category do not require butter and leavening agents but you have used both in this recipeand why baking soda and not baking powder?pls explain

  10. jess says

    Hello po ms. Connie. Just curious kasi you wrote na this is the same recipe for tres leches, and I’ve noticed that this is just half the recipe of the tres leches sponge cake. Kaya lang po in both recipes you used 1/4tsp Salt and baking powder for both. Was this suppose to be 1/8 tsp salt and baking powder for basic sponge cake? Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Current ye@r *