This Sugar-Crusted Sponge Cake recipe is a wonderfully simple yet delicious treat that can be whipped up in no time. Perfect for a large 24cm diameter mold, this cake boasts a soft, tender crumb with a delightfully crispy sugar crust on top, providing a lovely contrast in textures. The warm milk in the batter ensures a fine, moist crumb, while the generous amount of sugar not only sweetens the cake but also creates the signature crunchy topping that makes this cake stand out.
Why You’ll Love This: The beauty of this cake lies in its simplicity and the heavenly contrast between the soft interior and the crispy sugar crust. It’s a versatile cake that can be enjoyed on its own or paired with fresh fruit, whipped cream, or a drizzle of your favorite syrup for added decadence. Whether you’re a beginner baker or looking for a quick dessert to impress, this sponge cake is sure to become a go-to recipe.
Perfect Occasion: This sponge cake is ideal for any occasion that calls for a sweet treat, from casual gatherings to more formal celebrations. It’s a perfect afternoon tea companion, a delightful finish to a family meal, or a comforting snack to enjoy any time. The sugar crust adds a touch of elegance, making it a lovely choice for special occasions or when you simply want to treat yourself.
Decoration Tips: For an added touch of beauty, serve the cake dusted with powdered sugar or alongside a bowl of mixed berries for a refreshing contrast. A dollop of softly whipped cream or a scoop of ice cream can also complement the cake’s textures. To highlight the crackled sugar crust, break it gently in a few places before serving to enhance its rustic charm.
Ingredients:
- 350g sugar
- 4 room-temperature eggs
- 1 tbsp vanilla extract
- 250ml warm milk
- 450g self-rising flour (or all-purpose flour plus 1 tsp baking powder)
Instructions:
- Preheat the oven to 160°C (320°F). Grease and flour a 24cm diameter mold.
- In a bowl, beat eggs with half the sugar for 5 minutes. Add the remaining sugar and vanilla, beating for another 5 minutes.
- Gently mix in half the sifted flour for 1 minute, then gradually incorporate the warm milk while continuing to beat. Add the remaining flour, mixing for 30 seconds to avoid overmixing.
- Pour the batter into the prepared mold, sprinkle with two tablespoons of sugar, and bake for 40 minutes or until a skewer inserted into the center comes out clean.
Tips:
- Warm milk contributes to a finer crumb.
- The amount of sugar creates a crispy crust, but you can reduce it by half if you prefer a softer topping.
- Once cooled, gently press the surface to enhance the crackled effect of the sugar crust.
Enjoy the delightful simplicity of this Sugar-Crusted Sponge Cake, a recipe that combines ease of preparation with the joy of indulging in a homemade treat that’s both visually appealing and delicious.
