This classic sponge cake is incredibly light and fluffy, made with just eggs, sugar, and flour. The secret to its height and airy texture lies in beating the eggs and sugar until they reach the ribbon stage, creating a batter that holds its shape without the need for butter, milk, or baking powder. This versatile cake is the ideal base for layering with creams, fruits, or frostings, making it perfect for celebrations or an elegant dessert.
Why You’ll Love This Recipe
This sponge cake is simple to make, yet delivers a beautifully light and soft texture that pairs well with any filling or topping. The cake’s delicate crumb makes it a great choice for building layered cakes or simply enjoying on its own with a dusting of powdered sugar. Because it doesn’t rely on chemical leaveners like baking powder, it’s the whipped eggs that give the cake its rise, ensuring a light, airy structure. It’s perfect for those looking for a reliable and versatile cake recipe.
Perfect Occasion
This classic sponge cake is great for birthdays, weddings, or any event where a light, airy cake is needed. It’s also perfect for tea-time treats or as a base for more elaborate layered desserts. Whether you’re celebrating a special occasion or just enjoying a sweet snack with coffee, this sponge cake will suit any occasion.
Decoration Tips
For a simple finish, dust the cake with powdered sugar. For a more elaborate presentation, layer the sponge with whipped cream, fruit preserves, or fresh berries. You can also cover it with a smooth buttercream or ganache for a more polished look. For a seasonal touch, add slices of fruit or edible flowers as a garnish.
Ingredients:
- 6 large eggs (room temperature)
- 180g granulated sugar
- 180g all-purpose flour (sifted)
Instructions:
- Preheat and Prepare the Pan:
Preheat your oven to 160°C (320°F). Grease only the bottom of a 22 cm round cake pan with butter and dust with flour. Do not grease the sides of the pan to help the cake rise. - Whip the Eggs and Sugar:
In a large mixing bowl, beat the eggs and sugar on high speed until the mixture becomes thick, pale, and reaches the ribbon stage (about 8-10 minutes). At this point, the batter should fall in ribbons when lifted, and those ribbons should hold their shape for a few seconds before dissolving back into the batter. - Fold in the Flour:
Sift the flour and gently fold it into the egg mixture in 2-3 batches, being careful not to deflate the batter. Use a spatula to fold the flour in slowly, lifting the mixture from the bottom to the top in a circular motion. - Pour the Batter:
Pour the batter into the prepared pan, filling it up to ¾ of the way. Smooth the top of the batter with a spatula to even it out. - Bake the Cake:
Bake the cake in the preheated oven for 35-40 minutes. The cake is ready when a toothpick inserted into the center comes out clean, and the edges have slightly pulled away from the sides of the pan. - Cool the Cake:
Once the cake is done, let it cool in the pan for about 10 minutes. After that, carefully invert the cake onto a wire rack to cool completely. Be sure not to leave the cake in the pan too long, or it may stick.
Tips for Success:
- Ribbon Stage: Ensure the eggs and sugar are beaten until they reach the ribbon stage. If not, the cake will be dense and won’t rise properly.
- Fold Gently: Over-mixing after adding the flour can result in a tough, dry cake. Be gentle while folding.
- No Baking Powder Needed: This cake relies on the air whipped into the eggs for its rise, so there’s no need for baking powder.
- Use Room-Temperature Eggs: Cold eggs won’t whip up as well, so be sure they’re at room temperature.
Portioning for Different Pan Sizes:
- For an 18 cm pan, use 4 eggs.
- For a 20 cm pan, use 5 eggs.
- For a 22 cm pan, use 6 eggs.
Enjoy!
This classic sponge cake is light, fluffy, and perfect for any occasion. Whether layered with cream or served simply with powdered sugar, its airy texture makes it a versatile and delicious dessert.
