So let me ask you one thing, what’s so special about a sponge cake? And why should you make one yourself? Ok, so I asked you two things but the answer to those is the same and that is, because it can be the easiest cake you will ever bake AND it uses only 4 ingredients! Since this baking bug bit me a couple of years back, I have been trying out various cakes and various recipes which no doubt gave me the pleasure of baking some really wonderful cakes but this one particular recipe is the best damn sponge cake I have ever had or made myself! The aroma, the simplicity, the pleasure and the anticipation of cutting through this cake and seeing a fluffy, airy, soft and light center is what drives me each time to pick myself up on a lazy winter morning and rush to the kitchen to whisk up some goodness!
A very important tip that I can give you is that if you are a beginner at baking, follow the recipe to the T and use the same size baking pan that the recipe says. In my past experiences, I tried using a recipe, say for a 9 inch cake to bake in my 8 inch pan. Did not work out well..! For whatever reason, my alterations in baking time never did justice to my intentions. Never got the texture I wanted. Finally, I have found a recipe which has worked perfectly for me, for an 8 inch cake pan that I have.
One other tip that I have read and learnt over the past few years is that if you want even layers of cake without doming, you should not line the sides of the pan. Only line the bottom with either parchment paper or grease it with flour and butter. Lining the sides will make the cake pull away from the sides while rising which will result in a domed top. Not lining the sides will ensure that the cake rises evenly and the result would be a perfectly flat top.
So, without further ado, let’s get right to the recipe! This is the recipe for one 8 inch cake pan.
3 large eggs, whole
½ cup all-purpose flour
1/3 cup fine sugar
½ teaspoon baking powder
Preheat your oven to 350F. Line the bottom of your 8 inch baking pan.
Whisk the eggs and sugar for about 15 minutes with a hand beater till they become pale yellow and thick in consistency.
In another bowl, sift the flour and baking powder together. Add this mixture gradually to the wet ingredients by sifting it in. Gently fold the dry ingredients in the wet ingredients. Don’t overmix.
Immediately, pour the batter to the lined/greased pan. Bake for about 18-22 minutes till the top is just about a light golden in color and a toothpick inserted in the middle comes out dry.
As soon as you take the pan out of the oven, take a butter knife and run it along the sides of the pan to loosen the cake and invert the pan (while the cake still inside) over a cooling rack.
Once the cake is cool, take it out of the pan carefully. Voila! You have a wonderful, airy and soft sponge cake!
You can use this cake for any kind of layered cake or enjoy it on its own with some whipped cream or some ice cream! Do you see how crumbly and soft it looks!
I hope you do try this recipe and I hope you enjoy it as much as I did!