Famous Five Egg Sponge Cake
A light and fluffy sponge cake with a delicate lemon flavor, perfect for teatime or special occasions, suited for those who enjoy classic, airy desserts.
Ingredients
Instructions
- Beat eggs on high speed until foamy, about 5 minutes.
- Gradually add sugar and beat 5 more minutes at lower speed.
- Add lemon extract.
- Alternate adding flour and baking powder with warm milk, then beat for 5 more minutes.
- Pour into an ungreased pan and bake at 350°F (175°C) for 50 to 60 minutes.
Tips & Substitutions
For a lighter sponge, ensure eggs are at room temperature before beating, as this helps incorporate more air. If you don't have lemon extract, vanilla extract can be a suitable substitute. Make sure to sift the flour and baking powder together to avoid lumps. Be careful not to overmix after adding flour; gentle folding can help maintain the sponge's lightness.
Serving Suggestions
This sponge cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. Serve it as a light afternoon treat alongside tea or coffee. Consider layering with lemon curd or a light frosting for added flavor. It also makes a wonderful base for trifles or can be enjoyed plain with a dusting of powdered sugar.
Storage & Reheating
Store leftover sponge cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm briefly in a microwave or oven at low heat, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Famous Five Egg Sponge Cake contains roughly 363 calories, with 11g protein, 70g carbohydrates, and 5g fat. It is an excellent source of calcium (33% of the Daily Value), vitamin C (25% of the Daily Value), and protein (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 542mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites only for this sponge cake?
Using only egg whites will result in a drier cake, as the yolks contribute to moisture and richness. For best results, use the whole egg as specified in the recipe to achieve that classic sponge texture.
What can I do if my sponge cake is too dense?
A dense sponge may result from overmixing the batter or insufficiently beaten eggs. Ensure you beat the eggs until foamy and fold in the dry ingredients gently. Additionally, check your baking powder's freshness, as expired leavening agents can affect the cake's rise.
Can I make this cake ahead of time?
Yes, you can make the sponge cake ahead of time. It's best to cool it completely before storing. Wrap it well and keep it in the refrigerator for up to a week. You can also freeze it, wrapped tightly, for up to three months. Just thaw it in the fridge before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).