Delicious to taste, the basic sponge cake has a squashy texture that makes it dense enough to support layered cake desserts, fruit glazes or frostings. Unlike many other cakes, a sponge cake does not get its raise from any ingredient like baking powder etc. It is actually the air that has been whipped into the separated eggs that make your sponge cake so puffy and light. Therefore, it is really important for you to be patient while whipping the albumen (egg-white) and yolk (egg-yellow). Rushing through the egg beating process may lead to a cake that is flat with heavy grains. The key to a delicious and puffy sponge cake lies in keeping a light hand during the making of this delicious cake, and to work as quickly as you can.
Preparation time: 20 minutes
Baking time: 30 minutes
Serving size: 06
Utensils needed: baking pan, serving plate, whisk, knife, oven, mixing bowl, and spoon
- 2 cups all purpose flour
- 2 cups Icing Sugar
- 1 ½ cups unsalted butter
- 2 teaspoon baking powder
- 4 egg whites (albumen)
- A pinch salt
- Few drops Vanilla
Move your butter bowl to room temperature and cut it into medium slabs. Now, blend it with a whisk until super soft and smooth. Stir in the icing sugar and continue mixing until the butter turns soft.
Now, pre-heat your oven at 185 degree Centigrade.
Place it in the pre-heated oven and bake it at 185 Degree Centigrade / 365 degrees foreign height. Bake it for around 30 minutes until your cake springs when a toothpick is gently inserted in the center.