Recipe For High Sponge Cake

This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy, simple sponge cake that's moist and soft!

This easy sponge cake recipe is passed down from my mom, a retired pastry chef, which I've simplified to make it easy for the home baker. It's an incredibly fluffy, soft, moist, and light cake which can be used with any frosting and filling.

This cake can be sliced into layers and used as a base for any layered cake which makes it perfect for any occasion including birthdays, Christmas, Thanksgiving, Easter, and other holidays! I've used this recipe for Japanese Strawberry Shortcake and for Swiss Roll Cake.

Butter Cake Recipe (moist Basic Cake)

Sponge cake is a light and airy cake that's that's leavened with beaten eggs instead of yeast. Sometimes baking powder is added for more volume. The beaten eggs act as a rising agent, giving the cake a fluffy, light texture.

There are several types of sponge cakes: chiffon cake, Swiss roll cake, castella cake, angel food cake, genoise cake, and Victoria sponge cake. Though similar ingredients are used, they vary slightly by technique and filling.

The cake will increase in volume as it bakes and have a golden brown crust all over when done. Remove all the parchment paper and allow it to cool completely on a cooling rack.

A Classic Sponge Cake Recipe

This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy to make, moist sponge cake!

I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on Metric under the ingredients list to access gram measurements.

Sponge cakes freeze amazingly well if frozen the same day. Wait until completely cool then store in an airtight, freezer-safe container to avoid frost. Thaw in the fridge overnight.

Victoria Sponge Cake Recipe

Calories: 195 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 123 mg | Sodium: 121 mg | Potassium: 119 mg | Fiber: 1 g | Sugar: 23 g | Vitamin A: 179 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 1 mg

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Yes you can make this sponge cake ahead of time and freeze. It thaws wonderfully and stays moist, fluffy, and soft. Be sure to store in an airtight, freezer safe container to avoid frost. Thaw in the fridge.

High Altitude Vanilla Cake With Vanilla Buttercream

Sponge cakes can deflate due to several reasons. The most likely reason is due to improperly beating the egg whites. It's very easy to over or under beat egg whites. Over beaten egg whites will look grainy and lumpy.

Old or expired leaveners such as baking powder or baking soda can result in deflated sponge cakes. Check the dates on your ingredients.

Baking temperatures can also affect the rise of sponge cakes. It's important not to open the oven as the temperature drop can cause the sponge cake to collapse and deflate.

Italian Sponge Cake

Regular cake is typically leavened with only baking powder or baking soda. However sponge cake uses whipped egg whites to create volume and rise, which makes sponge cake light and fluffy.Everyone needs a trusted sponge cake recipe, and with the help of one – typically vanilla – base recipe it is easy to make plenty of other versions such as chocolate cake, walnut cake, coconut cake, etc. This tall sponge cake recipe is somewhere in between traditional sponge and chiffon, yet has the benefit of both and can be the perfect base for your favorite layered cakes. If you want anairy, tall, delicious, fluffy, tender yet stable sponge cake recipe that is easy to frost for your layered cakes, you found it, look no further! This is hands down the best sponge cake recipe that you will ever make!

This is a professional sponge cake recipe that is explained step-by-step and adopted in a home kitchen environment. It is in fact a rather simple sponge cake, however, it is worth reading the entire recipe and follow the technique.

In this recipe I cover all the necessary information about the ingredients and techniques you probably haven´t read anywhere else, so your sponge cake will turn out exactly like mine!

Victoria Sandwich Cake Recipe

Regarding thesize, I am using a rather small (15 cm=6 inch) diameter but tall (7 cm=3 inch)cake panwhich is enough to make a tall sponge cake for a 2 or 3 layered cake and size-wise more than enough for a family. Thesideof the cake pan must be absolutely straight in order to bake a neat, straight sponge. In regards to thematerial, I recommend stainless steel or aluminum, however, the cake pan preparation is very important in case of both, see my tips further down.

Can I make this sponge cake in a smaller pan? Yes, you can but you will need to adjust the quantity as well as baking time (decrease)

Can I make this sponge cake in a bigger pan? Theoretically yes you can, but since it is a very tall sponge cake, the larger the pan the bigger the risk that it won´t bake properly plus you will need to increase the quantity of the ingredients as well as the baking time. If want to make a larger size sponge cake eg. 8 inch + 20cm I suggest you bake 2 cakes instead

Cook Like A Chef: High Altitude Vanilla Sponge Cake

Cakepan strip is one of the biggest hacks in baking, I came across them a few years ago and it works like charm. Why use it? Read what Wilton has to say about theircake strips, could not agree more!

“Say goodbye to high-rise centers, cracked tops, and over-cooked cake edges. Just dampen Bake Even strips and wrap around the pan before baking. The moisture in the strips keeps the edges of the pan cooler for perfectly level and deliciously moist cakes—every time!”

I recommend either purchasing theWilton cake stripsormaking your ownusing a paper towel packed into kitchen foil. I dump the homemade strip into the water the same way as Wilton explains and it works just fine. The key thing is to use some sort of

Genoise Sponge Recipe

On a side note, I actually like it if the sponge cake edge caramelizes a tiny bit, so I usually remove the strip ¾ of the baking time, but you really don’t have to and strictly do not open the oven door before ¾ of the baking time.

First and foremost make sure you prepare all the ingredients and bring them to room temperature, also prepare the tools such as 15 cm (6 inch) round cake pan, Rubber spatula, Wilton cake strip (if using). You will also have to preheat your oven at least 15-20 minutes ahead.

You will manage to bake a 15 cm (6 inch) wide, 7 cm (3 inch) tall sponge cake with the help of 3 eggs and using the right technique:

Classic Sponge Cake Recipe

Beat egg yolk & sugar until pale and creamy, Whip egg white with sugar until glossy and achives early stiff peaks then pour cake batter into the prepared baking pan

The right cake pan preparation depends on the type of cake and/or pan and with this type of sponge cake and cake pan, I use the following: with the help of a pastry brush, brush the inside of the cake pan with a tiny bit of oil thenuse parchment paperon the bottom and side as well.

The oil is only needed for the parchment to stick to the pan. What I love about this pan preparation is that even though it is a rather tall sponge cake, with the help of parchment paper it isalways incredibly easy to release the cake from the pan. Make sure you do the cake pan preparation before starting to mix the ingredients!

Microwave Sponge Cake Recipe

The first one is thetemperature on paper, if it’s too low, it won't bake especially this rather tall type sponge however if the oven temperature is too high, the sponge will rise too fast resulting in cracks on the top. I find the ideal oven temperature is 170C / 338F (no fan!) for this recipe in my oven, but you will have to test it in your own oven. Nevertheless, for tall cakes, it is usually recommended to bake it at a lower temperature for longer so it bakes throughout.

16C / 60F difference is huge (and not unusual for non-professional ovens), it results in an increasing baking time of an extra 10-15 minutes. I can not highlight enough howimportant to get to know your own oven and purchase an inexpensivedigital oven thermometer that certainly will increase the chances to become a more successful home baker.

Should you come across any issues, please check my article about potential baking problems eg. sinking cake, and how to avoid it.

Kylee Newton's Victoria Sponge With Raspberry & Elderflower Jam & Cream Recipe

Sponge cake doming and cracking is mainly the consequence of 1. too high baking temp,