Never Fail Sponge
Light, fluffy, and impossibly simple to make, the Never Fail Sponge is the perfect cake recipe for any occasion. With just a handful of pantry staples like all-purpose flour, cornstarch, and granulated sugar, this recipe creates an airy yet moist sponge that’s sure to impress. The key to its success lies in the careful beating of room-temperature eggs with sugar for maximum volume, followed by gentle folding of the dry ingredients to maintain its delicate texture. A splash of boiling water is the secret that ensures a tender crumb every time. Ready in under an hour, including bake time, this versatile sponge is ideal for layering with whipped cream and jam, dusting with powdered sugar, or serving as the base for your favorite desserts. Perfect for beginners and experienced bakers alike, this fail-proof recipe is guaranteed to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 4 Large eggs, room temperature
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 tablespoons Boiling water
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 180°C (350°F) and prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a medium mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the eggs on high speed for 3-4 minutes until they are pale, thick, and fluffy.
Gradually add the granulated sugar to the eggs, one tablespoon at a time, while continuing to beat on high speed. This process should take 4-5 minutes.
Once the sugar is fully incorporated and the mixture has thickened, gently mix in the vanilla extract.
Switch to low speed on the mixer and slowly add the dry flour mixture to the egg mixture, a little at a time, folding gently to avoid deflating the batter.
Quickly stir in the boiling water to loosen the batter. Do this gently but efficiently to maintain the airiness of the mixture.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake pans from the oven and allow them to cool for 10 minutes before transferring the sponges to a wire rack to cool completely.
Once cooled, the sponges are ready to be filled with cream, jam, or any filling of your choice, or served plain with a dusting of powdered sugar.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 150.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 130 mg | 10% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 414 mg | 9% | |
*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.
