White Sponge Cake
Delight in the lightness of a classic White Sponge Cake, a timeless dessert that’s perfect for any occasion. This recipe combines simple, wholesome ingredients like cake flour, egg whites, and a touch of vanilla to create a delicately airy texture with a subtle sweetness that melts in your mouth. By carefully folding the sifted dry ingredients into whipped egg whites and incorporating a warm milk-butter mixture, this cake achieves an unparalleled fluffiness. With just 20 minutes of prep time and a quick bake of 30 minutes, this elegant treat is as simple to make as it is satisfying. Perfect served plain with a dusting of powdered sugar or layered with your favorite frosting, this White Sponge Cake is versatile, crowd-pleasing, and sure to be a staple in your baking repertoire.
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Recipe Information
Ingredients
- 120 grams Cake flour
- 150 grams Granulated sugar
- 6 pieces Egg whites (large)
- 60 ml Whole milk
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
In a large mixing bowl, beat the egg whites on medium speed using a hand or stand mixer until foamy. Add the cream of tartar and continue beating.
Gradually add the sugar in small increments, beating until stiff, glossy peaks form.
Gently fold the dry ingredients into the egg white mixture in three batches using a spatula. Be careful not to deflate the batter.
Fold in the warm milk and butter mixture until just combined. The batter will be light and airy.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, run a knife around the edge of the pan to loosen the cake and invert it onto a wire rack to cool completely.
Serve plain or frost with your choice of icing. Enjoy!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 155.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 684 mg | 15% | |
*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.
