Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk, at room temperature
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed until pale and fluffy, about 5 minutes.
4. Add the vanilla extract and beat for another minute.
5. Gradually add the melted butter to the egg mixture, beating on low speed until well combined.
6. Add the flour mixture to the egg mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Run a knife around the edge of the cake to loosen it from the pan, then invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 6g
Cholesterol: 105mg
Sodium: 120mg
Total carbohydrates: 34g
Dietary fiber: 0g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Whole milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Chocolate Sponge Cake: Replace 1/4 cup of flour with cocoa powder.
- Lemon Sponge Cake: Add 1 tablespoon of lemon zest to the batter.
- Strawberry Sponge Cake: Top the cake with fresh strawberries and whipped cream.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Sift the flour, baking powder, and salt together to ensure a light and fluffy cake.
- Do not overmix the batter, as this can result in a tough cake.
- Use a serrated knife to slice the cake for a clean cut.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Place the cake in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Dust the top of the cake with powdered sugar or decorate with fresh fruit.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is not rising properly, check the expiration date of your baking powder.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Sponge cake originated in Europe in the 16th century and was a popular dessert among royalty.
Flavor profiles:
Light, fluffy, and sweet with a hint of vanilla.
Serving suggestions:
Serve the cake on a cake stand or plate.
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