Versatile Sponge Cake
Versatile Sponge Cake
Ingredients
For the Sponge Cake
- 4 large eggs, separated into yolks and whites
- 100 g granulated sugar
- 90 g all-purpose flour, sifted
- 50 ml milk
- 30 ml vegetable oil
- 10 g cornstarch
- 1/2 teaspoon vanilla extract, optional
Instructions
- 1
Preheat your oven to 160°C (325°F). Ensure you are using a lightweight pan with a removable base, approximately 23 cm in diameter. Do not grease or line the pan.
⏱️ 10 min•🌡️ 160
- 2
In a large bowl, combine the milk, vegetable oil, and sifted all-purpose flour. Whisk until smooth and no lumps remain.
⏱️ 3 min
- 3
Separate the egg yolks from the egg whites. Add the egg yolks to the flour mixture and whisk until well combined. If using, stir in the vanilla extract.
⏱️ 4 min
- 4
In a separate, very clean bowl, begin to whip the egg whites using an electric mixer on medium speed. Gradually add the granulated sugar once the egg whites become foamy.
⏱️ 5 min
- 5
Continue whipping until soft peaks form. At this point, add the cornstarch to the egg whites.
⏱️ 3 min
- 6
Reduce the mixer speed to low and continue whipping until stable, glossy peaks are formed. The meringue should be firm and hold its shape when the whisk is lifted.
⏱️ 5 min
- 7
Gently fold 1/3 of the whipped egg white mixture into the egg yolk batter. This helps to lighten the batter and equalize the consistency.
⏱️ 2 min
- 8
Carefully fold in the remaining whipped egg whites into the batter in two additions, using a spatula. Be gentle to maintain as much air as possible, folding until just combined.
⏱️ 3 min
- 9
Pour the batter into the unlined and ungreased 23 cm pan. Gently tap the pan a few times on the counter to release any large air bubbles.
⏱️ 1 min
- 10
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
⏱️ 35 min•🌡️ 160
- 11
Immediately upon removing the cake from the oven, invert the pan onto a wire rack or onto the neck of a bottle. Allow the cake to cool completely upside down. This prevents the cake from sinking.
⏱️ 60 min
- 12
Once completely cooled, use a thin spatula or knife to carefully loosen the cake from the edges of the pan. The cake should then easily release from the removable base.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Versatile Sponge Cake
For the Sponge Cake
- 4 large eggs, separated into yolks and whites
- 100 g granulated sugar
- 90 g all-purpose flour, sifted
- 50 ml milk
- 30 ml vegetable oil
- 10 g cornstarch
- 1/2 teaspoon vanilla extract, optional
Instructions
- 1
Preheat your oven to 160°C (325°F). Ensure you are using a lightweight pan with a removable base, approximately 23 cm in diameter. Do not grease or line the pan.
⏱️ 10 min•🌡️ 160 - 2
In a large bowl, combine the milk, vegetable oil, and sifted all-purpose flour. Whisk until smooth and no lumps remain.
⏱️ 3 min - 3
Separate the egg yolks from the egg whites. Add the egg yolks to the flour mixture and whisk until well combined. If using, stir in the vanilla extract.
⏱️ 4 min - 4
In a separate, very clean bowl, begin to whip the egg whites using an electric mixer on medium speed. Gradually add the granulated sugar once the egg whites become foamy.
⏱️ 5 min - 5
Continue whipping until soft peaks form. At this point, add the cornstarch to the egg whites.
⏱️ 3 min - 6
Reduce the mixer speed to low and continue whipping until stable, glossy peaks are formed. The meringue should be firm and hold its shape when the whisk is lifted.
⏱️ 5 min - 7
Gently fold 1/3 of the whipped egg white mixture into the egg yolk batter. This helps to lighten the batter and equalize the consistency.
⏱️ 2 min - 8
Carefully fold in the remaining whipped egg whites into the batter in two additions, using a spatula. Be gentle to maintain as much air as possible, folding until just combined.
⏱️ 3 min - 9
Pour the batter into the unlined and ungreased 23 cm pan. Gently tap the pan a few times on the counter to release any large air bubbles.
⏱️ 1 min - 10
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
⏱️ 35 min•🌡️ 160 - 11
Immediately upon removing the cake from the oven, invert the pan onto a wire rack or onto the neck of a bottle. Allow the cake to cool completely upside down. This prevents the cake from sinking.
⏱️ 60 min - 12
Once completely cooled, use a thin spatula or knife to carefully loosen the cake from the edges of the pan. The cake should then easily release from the removable base.
⏱️ 1 min