A light, airy sponge cake with a simple base of eggs and sugar, suitable as a base for many toppings with cream, chocolate, and fruit. A classic recipe used by both beginners and professionals.
Sponge cake is one of the simplest and most versatile types of cake.
It originated in Western kitchens in the nineteenth century with the spread of the electric whisk, and became a base for many decorations with cream, chocolate, and fruit. It works as a base for tall layer cakes at occasions.
Preheat the oven to 180°C. Grease the cake pan with oil and dust the inside with flour, then shake off the excess so the cake does not stick when baked.
In a medium bowl, mix the flour with the cornstarch and baking powder with a hand whisk or spoon until the dry ingredients are fully combined and ready to be added.
In a deep bowl, whisk the eggs with the vanilla using an electric whisk on medium speed for two minutes until they thicken and their color lightens and you notice bubbles on the surface.
Add the sugar gradually while continuing to whisk until the sugar dissolves and the mixture becomes pale and airy. Then add the flour and cornstarch mixture gradually, whisking slowly until the mixture is uniform and has a creamy texture.
Pour the mixture into the prepared pan and level the surface with a spoon. Place it in the preheated oven and leave it 60 minutes until it is done and the top turns golden, and insert a wooden skewer into the middle; if it comes out clean, the cake is done.
Take the cake out of the oven and leave it to cool in the pan for 10 minutes, then flip it onto a wire rack until it cools completely. When desired, cut it into layers, fill it, and decorate it with cream, chocolate, or fruit to taste.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Basic Sponge Cake, and how to fix them:
Whisk the eggs properly until they thicken before adding the dry ingredients. And put the cake in the oven as soon as the mixture is ready, and avoid opening the door during the first 30 minutes.
Whisk the eggs longer until they double in volume before adding the flour. And check the baking powder expiration date.
Keep the cake in a sealed container in the refrigerator for up to 5 days. And cover it with a damp towel to keep it moist.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| baking powder | baking soda with a teaspoon of vinegar | 1 tablespoon in the same amount | Gives a similar result but slightly changes the flavor of the cake. |
| fine sugar | regular fine sugar | cup for cup | A very close result, but fine dissolves faster. |
Put the cake in the oven right after finishing the whisking, since the delay drops the air that makes it airy. And do not open the oven door before at least 30 minutes so the cake does not fall.
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