Sponge Cake Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps with the cake's texture.

Sifted flour: Ensures a light and airy texture by removing lumps.

Baking powder: Helps the cake rise and become fluffy.

Melted butter: Adds moisture and a rich flavor to the cake.

When beating the eggs and sugar, ensure they reach a pale, fluffy consistency. This step is crucial for incorporating air into the batter, which gives the sponge cake its light and airy texture. Use a whisk or an electric mixer on high speed for about 5-7 minutes to achieve the desired volume.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binder in sponge cake.

• eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a slight sweetness to the cake.

• sugar - Substitute with honey: Use ¾ cup of honey for every 1 cup of sugar. Reduce the other liquids in the recipe by ¼ cup. Honey adds a distinct flavor and moisture.

• sugar - Substitute with coconut sugar: Use a 1:1 ratio. Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• sifted flour - Substitute with almond flour: Use a 1:1 ratio, but note that the texture will be denser and the flavor nuttier.

• sifted flour - Substitute with gluten-free flour blend: Use a 1:1 ratio. This is ideal for those with gluten intolerance.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder. This combination mimics the leavening effect.

• melted butter - Substitute with coconut oil: Use a 1:1 ratio. Coconut oil adds a subtle coconut flavor and is a good dairy-free option.

• melted butter - Substitute with vegetable oil: Use a 1:1 ratio. Vegetable oil provides a neutral flavor and similar moisture content.

• Allow the sponge cake to cool completely on a wire rack before storing or freezing. This prevents condensation from making the cake soggy.
• For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness.
• Store the wrapped cake at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating it.
• To refrigerate, wrap the cake in plastic wrap and then in aluminum foil to prevent it from drying out. Store it in the refrigerator for up to 1 week.
• For freezing, first wrap the cake tightly in plastic wrap. Then, wrap it again in aluminum foil or place it in a heavy-duty freezer bag. This double wrapping helps to prevent freezer burn.
• Label the wrapped cake with the date to keep track of its storage time.
• Freeze the cake for up to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours.
• If you prefer to freeze individual slices, cut the cake into portions and wrap each slice separately in plastic wrap. Place the wrapped slices in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen slices to a freezer bag or airtight container.
• To refresh the cake after thawing, you can warm it in a preheated oven at 150°C (300°F) for about 10 minutes. This will help to restore its soft texture.
• Avoid storing the cake near strong-smelling foods in the refrigerator or freezer, as it can absorb odors.

• Oven method:

  1. Preheat your oven to 150°C (300°F).
  2. Wrap the sponge cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping.

• Microwave method:

  1. Slice the sponge cake into individual portions.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Microwave on medium power for 20-30 seconds.
  5. Check the temperature and heat for an additional 10 seconds if needed.

• Steaming method:

  1. Set up a steamer with water and bring it to a gentle boil.
  2. Place the sponge cake on a heatproof plate.
  3. Cover the plate with plastic wrap or aluminum foil to prevent water from dripping onto the cake.
  4. Steam for about 5-7 minutes or until warmed through.
  5. Carefully remove the plate from the steamer and let it cool slightly before serving.

• Toaster oven method:

  1. Preheat your toaster oven to 150°C (300°F).
  2. Place the sponge cake on a baking tray.
  3. Heat for about 10 minutes or until warmed through.
  4. Let it cool for a few minutes before serving.

• Oven: Preheat to 180°C (350°F) to bake the sponge cake.

• Mixing bowl: Use to beat the eggs and sugar until light and fluffy.

• Electric mixer: Helps to efficiently beat the eggs and sugar.

• Spatula: Gently fold in the sifted flour, baking powder, and melted butter.

• Sifter: Sift the flour to ensure a light and airy texture.

• Measuring spoons: Measure the baking powder accurately.

• Measuring cups: Measure the sugar and flour accurately.

• Baking pan: Pour the batter into this greased pan for baking.

• Toothpick: Check if the cake is done by inserting it into the center.

• Cooling rack: Allow the cake to cool before serving.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth workflow and avoids last-minute scrambling.

Use a stand mixer: A stand mixer can beat the eggs and sugar to the perfect consistency quickly, saving you time and effort.

Melt butter in advance: Melt the butter while preheating the oven. This way, it will be ready to fold into the batter without delay.

Line the pan: Use parchment paper to line your baking pan. This makes it easier to remove the cake and reduces cleanup time.