Simple light sponge cake. This basic cake is perfect for birthday cakes.
It’s almost w-e-e-k-e-n-d again! That means it’s time to get something baking again. (Although… I don’t really need the weekend as an excuse to bake something delicious.) I’ve got a whole lot of recipes planned again this weekend. Especially some recipes that need testing. Bread, muffins, savory dishes.. Imma eat it all hehe.. Small sneakpeak: There’ll be a super fun (if I may say so myself) sweet pumpkin recipe online soon! Okay, probably multiple recipes, but NOW is the time to go crazy with pumpkins, right? Thumbs up for pumpkin season. A while back I already shared these savory vegan wraps with you guys and this -almost ancient– pumpkin soup. But I thought it was really time for something sweet now. Stay tuned.
Last weekend I’ve been non-stop busy in my kitchen too and I made this super easy sponge cake. I’ve been making this recipe for years now and never had to tweak it. It’s an original! Every single time I make this cake, I get so many (sweet!) comments. Often butter-based cakes are used for decorated cakes, but I find those quite heavy especially combined with a filling, buttercream and what not. This sponge cake on the other hand.. I have never had someone not like this cake. Seriously. It’s light, fluffy and not too sweet. Perfect for birthday cakes. And did you know you only need 4(!!!) ingredients for this cake? Four ingredients that everyone -even nonbakers– probably have on hand: eggs, sugar, flour and oil. Yup, that’s it. And as I’m writing this, I see this cake is lactose free too! Bonuspoints *ka-ching* Anyway, this sponge cake is SO light that some people think this cake is a healthy version of cake, meanig: they can have seconds. I can’t confirm nor deny this is a healthy version (especially with all sweet goodness I sandwich in between and smear on top), but I approve every excuse for seconds when it comes to cake. Even if it means I have to lie to myself; life’s too short to worry about these things, right? 😉
As you might’ve noticed, this cake doesn’t contain any leaveners. Not a pinch of baking soda or baking powder. Not even a speckle. So how do we get this cake nice and fluffy? The key is eggs. We beat the eggs full of air until it’s about twice its size! It’s very important to keep as much of this air inside the batter as you mix in the rest of the ingredients. No worries, you’ll only need a spatula and a fine sieve to achieve this. In the video (below) you can see how I fold the remaining ingredients in the eggs without beating out too much air. Folding is a simple technique, but it’s a crucial step if you want a nice light cake. Once you’ve got your batter, bake it in a 20 cm pan (I use PME Deep Round Pan) for the perfect height for a 2-layer or (thin) 3-layer cake. Use a cake leveler for perfect even layers. I use this Wilton Small Cake Leveler. Then, you can sandwich some buttercream, pastry cream or diplomat cream, nutella, strawberry jam or whipped cream in between. Or whatever you like ofcourse. Personally, I’m a HUGE fan of a simple combination of whipped cream and strawberries. Whipped cream complements the light and fluffy texture of the sponge cake so well. It’s a combination you have to try at least once in your life.
- 6 eggs (M)*
- 185 g caster sugar
- 40 g flavorless oil (e.g. sunflower)
- 185 g all-purpose flour
- Preheat the oven to 180C and line a 20 cm pan with baking paper. Set aside.
- In a mixing bowl, beat the eggs and sugar until light and fluffy. The mixture should have a pale yellow color.
- Fold in the oil.
- Sift in a few tablespoons of flour and fold it into the mixture. Repeat with remaining flour until all the flour is incorporated. Take care not to deflate the batter.
- Pour the mixture in the baking pan and tap the pan lightly onto a flat surface. Bake 40-45 minutes at 180C or until a cake tester comes out clean.
- Let the cake cool 10-15 minutes before inverting onto a cooling rack. Let the sponge cake cool completely before cutting and decorating.
- *Use 5 eggs when using L eggs