Paper Lined Sponge Cake
Delightfully light and airy, this Paper Lined Sponge Cake is a classic dessert that melts in your mouth with every bite. Perfectly balanced with the simplicity of pantry staples like all-purpose flour, eggs, and a touch of vanilla, this cake owes its soft, springy texture to a meticulous folding technique that keeps the batter beautifully aerated. Lined with parchment paper to ensure a flawless release, the cake bakes to golden perfection with a tender crumb ideal for layering or serving on its own. Ready in just 40 minutes, this versatile treat can be enjoyed plain or dressed up with whipped cream, fresh fruits, or a sprinkle of powdered sugar. Whether you're hosting an elegant tea or looking for a homemade dessert, this recipe is sure to impress. Perfect keywords: light sponge cake, airy dessert, easy sponge cake recipe, classic sponge cake, parchment paper cake baking.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 100 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 30 grams Unsalted butter (melted)
- 30 milliliters Milk
- 1 pinch Salt
Instructions
Preheat your oven to 170°C (340°F). Line the bottom and sides of a round 9-inch (23 cm) cake pan with parchment paper, ensuring the paper extends slightly above the rim of the pan for easy removal.
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Sift the mixture twice to ensure a light texture and set it aside.
In another large bowl, crack the eggs and beat them using an electric mixer until foamy. Gradually add the sugar while continuing to beat on high speed until the mixture is pale, thick, and approximately tripled in volume (about 5-7 minutes).
Add the vanilla extract to the whipped eggs and gently fold it in using a spatula to avoid deflating the mixture.
Sift the dry ingredients (flour mixture) over the whipped eggs in three batches, gently folding after each addition. Use a gentle scooping motion to incorporate the flour while preserving the airiness of the batter.
In a small bowl, combine the melted butter and milk. Take about 1/4 cup of the batter and mix it into the butter-milk mixture to create a lighter consistency. Then, fold this mixture back into the main batter until fully incorporated.
Pour the batter into the lined cake pan and gently spread it out evenly. Tap the pan lightly on the counter to remove any large air bubbles.
Bake in the preheated oven for 25-28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, immediately remove the cake from the oven and invert the pan onto a wire rack to cool for about 10 minutes. Carefully peel off the parchment paper and allow the cake to cool completely before serving.
Slice and serve the sponge cake as is, or pair it with whipped cream, fresh fruits, or a dusting of powdered sugar for added flair.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 103.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 174 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 469 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.
