How to Make the Lightest Sponge Cake

Making the lightest sponge cake requires attention to detail, especially in the mixing and handling of ingredients. A sponge cake is known for its airy texture, which is achieved through the careful incorporation of air into the batter. Here’s a step-by-step guide on how to make the lightest, fluffiest sponge cake.

Ingredients:

• 4 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour (sifted)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) warm water

Instructions:

1. Prepare the Ingredients and Equipment

• Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
• Sift the flour, salt, and baking powder together. This will ensure that the dry ingredients are evenly distributed and free of lumps, making it easier to achieve a smooth batter.
• Have all ingredients ready, especially eggs at room temperature, as they whip better when not cold.

2. Whisk the Eggs and Sugar

• Place the eggs and sugar into a mixing bowl (preferably glass or stainless steel, not plastic, as plastic can retain oils and affect whipping).
• Use an electric mixer or a stand mixer to whisk the eggs and sugar together at high speed for about 5-7 minutes. The goal is to achieve a light, pale, and fluffy texture where the mixture triples in volume. This is the key to a light sponge cake.
• When you lift the beaters, the batter should form a ribbon-like trail that holds its shape for a few seconds before dissolving. This is known as the “ribbon stage,” and it indicates the eggs have been properly whipped.

3. Incorporate the Flour

• Once the egg mixture has reached the desired texture, sift the flour mixture (flour, salt, and baking powder) over the whipped eggs in two or three additions. Use a gentle folding technique with a rubber spatula to incorporate the flour into the batter, being careful not to deflate the air you’ve just whipped in. The folding motion should be done from the center of the bowl outward, rotating the bowl as you go.
• Avoid stirring vigorously, as it can deflate the batter and lead to a dense cake.

4. Add the Wet Ingredients

• In a separate bowl, melt the butter and let it cool slightly. Stir in the warm water and vanilla extract.
• Make a well in the center of the flour mixture and gently fold in the butter mixture. This will add moisture and help create a tender cake while keeping the batter light. Again, be careful to fold gently to preserve the airiness of the batter.

5. Bake the Sponge Cake

• Pour the batter into the prepared cake pan, smoothing the top with a spatula.
• Bake for 18-20 minutes or until the cake springs back when lightly touched in the center. You can also insert a toothpick or cake tester into the center, and if it comes out clean or with a few moist crumbs, the cake is done.
• Be sure not to open the oven door for the first 15 minutes to avoid the cake collapsing.

6. Cool and Serve

• Once the cake is done, remove it from the oven and allow it to cool in the pan for about 5 minutes.
• Gently run a knife around the edges of the pan to loosen the cake, then turn it out onto a wire rack to cool completely.
• Once cooled, the cake can be sliced and served as is, or you can layer it with whipped cream, fruit, or frosting.

Tips for Achieving the Lightest Sponge Cake:

• Whip the eggs properly: The eggs and sugar should be whipped until light and fluffy to trap air. This is the foundation of a light sponge cake.
• Be gentle when folding: The folding process should be delicate to retain the air in the batter.
• Sift your dry ingredients: Sifting the flour, baking powder, and salt ensures an even distribution and minimizes lumps.
• Use room temperature eggs: Cold eggs won’t whip as well, leading to a denser cake.
• Avoid overmixing: Once the dry ingredients are added to the wet, overmixing can deflate the air bubbles and make the cake dense.
• Don’t open the oven door too early: Let the cake bake undisturbed for at least 15 minutes to avoid it sinking in the middle.

By following these steps and tips, you’ll be able to make a light, airy, and fluffy sponge cake every time.