Sponge Cake(Small)
A light and airy sponge cake with delicate flavor, perfect for teatime or celebrations, combining fluffy texture with subtle vanilla sweetness.
Ingredients
Instructions
- Put the egg yolks in a bowl.
- Add warm water and beat until very light and almost filling a large bowl.
- Gradually add the sugar and continue beating until the mixture is very creamy.
- Stir in the flour and beat the egg whites to a froth.
- Fold the beaten egg whites into the sponge cake mixture gently.
- Add the salt, vanilla, and baking powder, and mix well.
- Pour the batter into an ungreased tube pan.
- Bake for 40 to 50 minutes: first 15 minutes at 250°F (120°C), then increase temperature to 350°F (175°C).
- Turn the cake upside down onto a clean towel and cover to cool gradually.
Tips & Substitutions
For a lighter sponge cake, ensure that the egg whites are beaten to stiff peaks before folding into the mixture. You can substitute half of the flour with almond flour for a nutty flavor. If you don't have vanilla extract, a few drops of almond extract work well too. For best results, measure your ingredients accurately and avoid overmixing after adding the egg whites.
Serving Suggestions
Serve the sponge cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also use it as a base for a trifle or layer it with chocolate mousse from the 'Chocolate Banana Mousse' recipe for an indulgent twist.
Storage & Reheating
Store leftover sponge cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place slices in the microwave for a few seconds or warm them in a 300°F (150°C) oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sponge Cake(Small) contains roughly 208 calories, with 4g protein, 44g carbohydrates, and 2g fat. It is a good source of calcium (16% of the Daily Value), vitamin C (12% of the Daily Value), and iron (10% 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
Why did my sponge cake not rise properly?
If your sponge cake didn't rise, it could be due to underbeating the egg yolks or whites. Ensure that the egg whites are beaten to stiff peaks and that the yolks are beaten until light and creamy. Also, check your baking powder's freshness, as expired leavening agents can lead to flat cakes.
Can I make this sponge cake ahead of time?
Yes, you can make the sponge cake ahead of time. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week or freeze it for longer storage. Just be sure to let it come to room temperature before serving.
How do I know when the sponge cake is done baking?
To check if your sponge cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Additionally, the cake should spring back when gently pressed in the center, and the edges should start to pull away from the pan.
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).