Old Fashioned Sponge Cake
Delight in the timeless elegance of an Old Fashioned Sponge Cake, a light and airy dessert that’s perfect for any occasion. Crafted with minimal ingredients—just flour, sugar, eggs, butter, and vanilla—this classic recipe relies on the magic of perfectly whipped eggs to create its signature fluffy texture. With just 20 minutes of prep, this cake bakes to golden perfection in under half an hour, making it an effortless yet impressive centerpiece for your table. Ideal for serving plain with a dusting of powdered sugar, or dressed up with whipped cream and fresh fruit, this versatile sponge cake strikes the perfect balance between simplicity and sophistication. Whether you’re baking it for a special celebration or a cozy afternoon treat, this recipe is a nostalgic nod to the art of traditional baking.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 30 grams Unsalted butter (melted and cooled)
Instructions
Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) round cake pan. Line the bottom with parchment paper for easy release.
Sift the all-purpose flour and salt together into a medium bowl. Set aside.
In a large mixing bowl, combine the eggs and granulated sugar. Using a hand mixer or stand mixer, beat on medium-high speed for 8-10 minutes, or until the mixture becomes thick, pale, and reaches the ribbon stage (when you lift the beaters, the batter should fall back in thick ribbons).
Gently fold in the vanilla extract into the egg mixture using a spatula.
Sift the flour mixture into the egg mixture in three additions. Gently fold it in with a spatula each time, being careful not to deflate the batter.
Drizzle the melted and cooled butter around the edges of the batter. Gently fold it in until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Bake in the preheated oven for 22-25 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a wire rack. Peel off the parchment paper and let it cool completely.
Serve plain, dusted with powdered sugar, or layered with whipped cream and fresh fruit. Enjoy your old-fashioned sponge cake!
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 150.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 135 mg | 10% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 420 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.
