Copycat Classic Sponge Cake
Recreate the timeless allure of a bakery-fresh sponge cake with this Copycat Classic Sponge Cake recipe—your ticket to homemade perfection. This light and airy dessert relies on simple pantry staples like all-purpose flour, granulated sugar, and eggs, combined with the delicate lift of cornstarch for an irresistibly fluffy crumb. The secret lies in whipping the eggs and sugar to a thick, ribbon-like consistency, ensuring the perfect rise without any leavening agents. Enhanced with a touch of pure vanilla extract and a hint of melted butter for richness, this versatile sponge cake is a blank canvas for your favorite toppings or the perfect base for layered creations. Ready in under an hour, this classic bake is ideal for celebrations or as a cozy afternoon treat.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 30 grams Cornstarch
- 150 grams Granulated sugar
- 4 Large eggs
- 25 grams Unsalted butter, melted and cooled
- 30 milliliters Whole milk, warmed
- 1 teaspoon Pure vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake pan. Line the bottom with parchment paper for easier removal.
Sift together the flour, cornstarch, and salt into a medium bowl. Set aside.
In a large mixing bowl, crack the eggs and add the granulated sugar. Using a hand or stand mixer, whip at high speed for 8-10 minutes until the mixture is pale, thick, and tripled in volume (forms a ribbon when the whisk is lifted).
Gently sift the flour mixture over the whipped eggs in three additions, folding carefully with a spatula after each addition. Make sure not to deflate the batter.
In a small bowl, combine the melted butter, warmed milk, and vanilla extract. Scoop a small amount of the batter (about 2-3 tablespoons) into the butter mixture and mix to combine. This lightens the butter mixture and helps it incorporate more easily.
Gently fold the butter mixture back into the main batter until just incorporated. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before running a knife around the edges and turning it out onto a wire rack to cool completely.
Dust the cooled cake with powdered sugar, or use it as a base for layered desserts or trifles. Serve and enjoy!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 151.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 173 mg | 13% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 486 mg | 10% | |
*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.
