Ingredients with Measurements:
- 6 eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Stand mixer or hand mixer
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides with butter.
3. In a large mixing bowl, beat the eggs and sugar together with a stand mixer or hand mixer until light and fluffy.
4. Sift the flour, baking powder, and salt together and gradually fold them into the egg mixture.
5. Add the vanilla extract and mix until well combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 5 minutes.
9. Run a knife around the edges of the cake to loosen it from the pan and invert it onto a cooling rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 190
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 93mg
Sodium: 105mg
Total Carbohydrates: 37g
Dietary Fiber: 0g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can substitute vanilla extract with other flavorings such as almond extract or lemon zest.
Variations:
- Add 1/4 cup of cocoa powder to the flour mixture for a chocolate sponge cake.
- Fold in 1 cup of fresh berries or chopped nuts into the batter before baking for added flavor and texture.
Tips and Tricks:
- Make sure the eggs and sugar are beaten until light and fluffy to ensure a light and airy sponge cake.
- Sift the flour, baking powder, and salt together to prevent lumps in the batter.
- Do not overmix the batter after adding the flour mixture to prevent the cake from becoming dense.
- Invert the cake onto a cooling rack to prevent the bottom from becoming soggy.
Storage Instructions:
Store the sponge cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the sponge cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
Dust the top of the sponge cake with powdered sugar or decorate it with fresh berries and whipped cream.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Serve the sponge cake with a cup of tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake sinks in the middle, it may be underbaked. Increase the baking time by 5-10 minutes.
- If the cake is dry, it may have been overbaked. Reduce the baking time by 5-10 minutes.
Food Safety Advice:
Make sure to use fresh eggs and check the expiration date before using them in the recipe.
Food History:
Sponge cake originated in Europe in the 16th century and was a popular dessert among the aristocracy.
Flavor Profiles:
Light, airy, and slightly sweet.
Serving Suggestions:
Slice the sponge cake into wedges and serve on a dessert plate.
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