Cake Boss Sponge Cake Recipe
Master the art of professional baking with the Cake Boss Sponge Cake Recipe, a delicate and airy sponge cake that’s perfect for layered creations or as a standalone treat. This classic recipe combines cake flour, fluffy whipped eggs, and a hint of vanilla, resulting in a light, moist crumb that melts in your mouth. A splash of warm milk and butter adds richness without compromising its signature bounce. In just 20 minutes of prep and 25 minutes of bake time, you'll have the ultimate versatile cake base, ready to be dressed with frosting, fresh fruit, or whipped cream. Whether you're recreating restaurant-quality desserts or simply impressing guests, this perfectly golden sponge cake will elevate your baking repertoire.
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Recipe Information
Ingredients
- 240 grams Cake flour
- 200 grams Granulated sugar
- 6 Large eggs
- 120 ml Whole milk
- 60 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
Sift the cake flour, baking powder, and salt into a medium mixing bowl. Set aside.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer on medium-high speed, beat the mixture for 5-7 minutes, or until it becomes pale, thick, and triples in volume.
Gently fold the sifted dry ingredients into the egg mixture in three additions, using a spatula to avoid deflating the batter.
Gradually pour the warm milk and butter mixture along the side of the bowl (not directly onto the batter) and gently fold it in until fully incorporated.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before running a knife around the edges and turning them out onto a wire rack to cool completely.
Once cooled, use as a base for your favorite layered cake or enjoy as is with whipped cream and fresh berries.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 397.5 g | 145% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 207.2 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 370 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
