Introduction
Transform everyday pantry staples into a light-as-air, melt-in-your-mouth sponge cake – perfect for any occasion! This recipe is designed for the busy cook, prioritizing speed and simplicity without sacrificing deliciousness. Get ready to impress with minimal effort!
Why This Works
This recipe works because it uses the creaming method, ensuring maximum air incorporation for a supremely fluffy texture. The simple ingredient list makes it accessible to everyone, and the quick bake time means dessert is ready in a flash! Perfect for weeknight baking or last-minute gatherings.
Key Ingredients
- 🥚 4 large eggs, at room temperature
- 砂糖 1 cup granulated sugar
- 🥛 1 cup all-purpose flour
- 🍋 1 teaspoon vanilla extract
- 💧 2 tablespoons milk
- 🥄 1 teaspoon baking powder
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This helps prevent sticking and ensures easy release.
2️⃣ Cream Eggs & Sugar: In a large bowl, beat the eggs and sugar together using an electric mixer until the mixture is pale, thick, and fluffy. This is crucial for a light texture – aim for at least 5-7 minutes.
3️⃣ Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. This ensures even distribution and prevents lumps.
4️⃣ Gentle Folding: Gradually add the dry ingredients to the egg mixture, gently folding with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
5️⃣ Add Flavor & Moisture: Stir in the vanilla extract and milk. Again, only mix until just combined.
6️⃣ Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar or add your favorite frosting before serving.
Handy Tips
- Room temperature eggs whip up better, creating more volume.
- Don’t overmix the batter! Overmixing develops gluten, leading to a tough cake.
- Use a kitchen scale for precise measurements for best results.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. Check the cake at 30 minutes; if a toothpick inserted in the center comes out with moist crumbs, bake for a few more minutes.
Crunch Factor
This recipe focuses on a soft and fluffy texture. For a slight crunch, consider adding chopped nuts to the batter or dusting the finished cake with powdered sugar.
Pro Kitchen Tricks
- For even faster baking, use a convection oven. Reduce the baking time by 5-7 minutes.
- Add a teaspoon of lemon zest for a bright citrusy flavor.
- For a richer cake, use a combination of granulated and brown sugar.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
Present your cake in a pretty cake box adorned with a ribbon, or slice it and package individual portions in cellophane bags tied with a baker’s twine.
Flavor Variations
🌟 Chocolate Chip Delight: Add ½ cup of chocolate chips to the batter.
🌟 Lemon Poppy Seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the batter.
🌟 Strawberry Swirl: Fold in ½ cup of chopped strawberries after adding the dry ingredients.
🌟 Coconut Cream: Add ½ cup of shredded coconut and a teaspoon of coconut extract.
Troubleshooting
- Cake is too dry: You may have overbaked it. Next time, check for doneness earlier.
- Cake is dense: You may have overmixed the batter. Try to mix only until everything is just combined.
- Cake is sunken in the middle: The oven temperature may have been too low, or the cake wasn’t baked long enough.
FAQ
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two ahead. Store it properly and frost it just before serving.
- Can I use a different type of flour? While all-purpose flour works best, you might experiment with cake flour for an even more delicate crumb.
- What kind of frosting works best? This sponge cake pairs well with whipped cream, buttercream frosting, or a simple glaze.
- Can I freeze this cake? Yes, once cooled completely, wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
This simple sponge cake recipe is your go-to for any occasion. Give it a try and share your delicious creations with friends and family! Happy baking!
30-Minute Fluffy Sponge Cake: Busy Baker's Dream
A light and airy sponge cake that can be prepared in just 30 minutes, perfect for busy bakers.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat the oven to 180u00b0C (350u00b0F). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
- Sift in the flour, baking powder, and salt, then gently fold in using a spatula.
- Pour in the melted butter and vanilla extract, folding until just combined.
- Add the milk and mix gently until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips
- Make sure the eggs are at room temperature for better volume.
- Do not overmix the batter to keep the cake light and fluffy.