Sponge Layer Cake
Light and airy sponge layer cake with delicate texture, perfect for celebrations or tea time. Combines sweet, fluffy layers with a classic frosting for a timeless treat.
Ingredients
Instructions
- In the small bowl of an electric mixer, beat egg whites.
- Add 1/4 teaspoon salt and cream of tartar; beat until stiff peaks form. Set aside.
- In a large bowl, beat egg yolks until light in color.
- Add 1/4 teaspoon salt and 2 teaspoons cold water; beat until frothy.
- Gradually add hot water to the egg yolk mixture.
- Slowly add sugar, then flour to the egg yolk mixture.
- Fold beaten egg whites into the batter gently.
- Pour the batter into two 9-inch layer cake pans which have only the bottoms greased and floured.
- Bake at 325°F (160°C) for 30 to 35 minutes.
- Remove from pans and cool.
- Frost with Cooked Icing.
Tips & Substitutions
For a lighter sponge, ensure your egg whites are at room temperature before whipping. If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar, though the result may vary slightly. Be gentle when folding in the egg whites to maintain the airiness of the batter. You can also experiment with flavoring the batter using vanilla or almond extract.
Serving Suggestions
This sponge layer cake is perfect for any celebration and pairs beautifully with Cooked Icing for a classic touch. Consider serving it with fresh berries or a scoop of whipped cream for added flavor. It can also be enjoyed alongside a cup of tea or coffee. For a fun twist, try layering the cake with fruit preserves or whipped cream for an extra treat.
Storage & Reheating
Store leftover sponge layer cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for up to a week. When ready to serve, allow it to come to room temperature for the best texture. If frosted, consume within three days for optimal freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Sponge Layer Cake contains roughly 220 calories, with 2g protein, 50g carbohydrates, and 0g fat. It is an excellent source of potassium (106% of the Daily Value) and iron (20% 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
What can I use if I don't have cake flour?
If you don't have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. For every cup of cake flour needed, measure out one cup of all-purpose flour, remove two tablespoons, and replace them with two tablespoons of cornstarch. This will mimic the lighter texture of cake flour.
How can I tell when the cake is done baking?
To check if the sponge layer cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Can I freeze the sponge layer cake?
Yes, you can freeze the sponge layer cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. When ready to use, thaw it in the refrigerator overnight 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).