Plain Spongecake
Delightfully light and irresistibly fluffy, this Plain Spongecake is a timeless classic that serves as a versatile treat for any occasion. Made with just six simple ingredients—flour, sugar, eggs, melted butter, vanilla extract, and a pinch of salt—this recipe creates a perfectly airy texture and golden finish with minimal effort. Whipping the eggs and sugar to a thick, pale consistency is the secret behind its delicate structure, while a gentle folding technique ensures the batter stays light and airy. With only 15 minutes of prep and 25 minutes in the oven, this spongecake is quick to make and ideal for homemade desserts. Serve it on its own for a simple, elegant treat, or use it as the base for layered birthday cakes, decadent trifles, or creamy desserts. Perfect for beginners and bakers alike, it’s the foundation of endless sweet possibilities!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 120 grams granulated sugar
- 4 pieces large eggs
- 30 grams unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the all-purpose flour and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 8-10 minutes, or until the mixture becomes thick, pale, and doubles in volume.
Add the vanilla extract to the egg mixture and gently fold it in using a spatula.
Gradually sift the dry ingredients (flour and salt) over the whipped egg mixture in three batches. Gently fold them in using a spatula after each addition, being careful not to deflate the batter.
Drizzle the melted butter along the edge of the bowl and fold it gently but thoroughly into the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the countertop to release any large air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then run a knife around the edges, invert the cake onto a wire rack, and peel off the parchment paper. Allow the cake to cool completely.
Serve the spongecake as is, or use it as a base for layered cakes, trifles, or desserts.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% 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 | 216.1 g | 79% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 120.8 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.
