Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Eggs (Structure, Leavening, Enrichment)

Classic Sponge Cake - Egg Power!

This sponge cake recipe highlights the incredible properties of eggs in baking. Learn how eggs contribute to structure, leavening, and richness in this light and airy cake.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 6 Large Eggs
  • 1 cup Granulated Sugar
  • 1 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract

Preparing the Eggs

Separate the eggs carefully, ensuring no yolk gets into the whites. Place the egg whites in a clean, dry bowl and the yolks in another bowl. This separation is crucial for achieving maximum volume when whipping the whites.

Whipping the Egg Whites

Add a pinch of salt to the egg whites. Begin whipping them on medium speed until soft peaks form. Gradually add half of the sugar, continuing to whip until stiff, glossy peaks form. The stable foam created is what provides the primary leavening for the cake.

Combining Egg Yolks and Sugar

In the bowl with the egg yolks, add the remaining sugar and vanilla extract. Whisk until the mixture is pale yellow and thickened. This process incorporates air and creates a lighter texture.

Folding in the Dry Ingredients

Gently fold the sifted flour into the egg yolk mixture, being careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tougher cake.

Incorporating the Egg Whites

Gently fold one-third of the whipped egg whites into the yolk and flour mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, ensuring everything is well combined but avoiding deflation of the whites. This step is critical for a light and airy sponge cake.

Baking

Pour the batter into an ungreased tube pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Invert the pan immediately after removing from the oven and let the cake cool completely upside down before removing it from the pan. This prevents the cake from collapsing.

← Classic Sponge Cake Gluten Development Bread: A Flour Focus →

FAQ

  • Why is it important to separate the eggs?

    Separating the eggs allows for maximum volume to be achieved when whipping the egg whites. The fat in the yolks can inhibit the formation of stiff peaks.
  • What is the role of the egg whites in this recipe?

    The whipped egg whites provide the primary leavening for the cake, creating a light and airy texture. They also contribute to the structure of the cake.
  • Why shouldn't I grease the pan?

    The cake needs to grip the sides of the pan as it rises. A greased pan will prevent this, causing the cake to collapse during baking.