Baking & Pastry > Basic Baking Principles > Mixing Methods > Whisking Method (Sponge Cakes)

Classic Sponge Cake

Learn the fundamentals of creating a light and airy sponge cake using the whisking method. This recipe will guide you through each step to achieve a perfect texture and delicate flavor.

Prep Time
20 minutes
Cook Time
25-30 minutes
Servings
8-10
Ingredients
  • 6 Large Eggs
  • 1 cup Granulated Sugar
  • 1 cup All-Purpose Flour
  • 1 tsp Vanilla Extract
  • Pinch Salt

Preparing the Ingredients

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Ensure all ingredients are at room temperature for optimal emulsification and volume.

Whisking Eggs and Sugar

In a large bowl, combine the eggs and sugar. Using an electric mixer, whisk on high speed for 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume. This step is crucial for incorporating air, which gives the sponge cake its characteristic lightness. The mixture should form a ribbon when drizzled back into the bowl.

Adding Vanilla Extract

Gently fold in the vanilla extract. Be careful not to deflate the mixture at this stage.

Sifting and Folding in Flour

Sift the flour and salt together. Gradually fold the flour mixture into the egg mixture in three additions, using a gentle folding motion. Avoid overmixing, as this can develop gluten and result in a tough cake. Mix just until the flour disappears.

Baking the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched.

Cooling and Serving

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar or frost as desired. Enjoy!

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FAQ

  • Why is it important to use room temperature eggs?

    Room temperature eggs emulsify better with the sugar, creating a smoother batter that traps more air, resulting in a lighter cake.
  • How can I prevent my sponge cake from collapsing?

    Avoid overmixing the batter after adding the flour, as this can develop gluten. Also, make sure the oven temperature is accurate and avoid opening the oven door frequently during baking.
  • Can I use cake flour instead of all-purpose flour?

    Yes, you can use cake flour for an even more tender cake. Replace the all-purpose flour with the same amount of cake flour.