If you think a gloriously light and fluffy sponge cake is beyond your abilities as a chef, you might be surprised to learn that a sponge cake is actually easy to make. Once you’ve mastered this basic recipe, you can vary it a dozens delicious ways.
Things You'll Need
Oil a small tube pan. Preheat the oven to 325 degrees F.
Separate the egg yolks into a mixing bowl and set the whites aside in a separate bowl. Beat the egg yolks, sugar and vanilla extract together until they’re light and fluffy, then add the water.
Sift the flour in to a small bowl. Add the baking powder, and sift the mixture again. Stir the flour mixture into the egg and sugar mixture and mix until blended.
Beat the egg whites with an electric beater until they’re stiff and fold them into the sponge cake batter.
Pour the sponge cake batter into the oiled pan and bake it in the preheated oven for 30 minutes.
Allow the sponge cake to cool complete before removing it from the pan. Invert the cooled cake onto a cake platter.
Slice the sponge cake and serve it with the strawberries and whipped cream, or any other toppings.
Be sure the egg yolks are well beaten, and that the egg whites are blended to stiff peaks for a light and fluffy sponge cake.
Excessively mixing the flour and other ingredients can toughen your sponge cake. Mix the flour into the sugar and eggs only until it’s blended.
Almond or orange extract can be substituted for vanilla extract.
Add lemon extract and fresh lemon zest for lemon sponge cake.