Best Light Fluffy Sponge Cake Recipes

FLUFFY SPONGE CAKE RECIPE

Steps:

• Preheat oven to 350F/180C (fan forced)
• Cut out a round piece of parchment paper to fit the bottom of your cake tin. Grease the tin lightly with butter, then place the parchment paper round in the bottom of the tin.
• Sift the flour, baking powder and cornstarch/cornflour 7 times.
• In a medium-sized bowl, whisk the egg whites until soft peaks appear.
• Gradually add sugar, beating after each addition.
• Whisk in egg yolks, one at a time.
• Gradually and carefully, fold in the flour. Use a figure 8 method to fold, and make sure you're not over folding.
• Evenly pour the batter into the prepared tins.
• Place tins in the middle rack of the oven, side by side.
• Bake for 20 minutes, or until the sponge cake is started to brown on top.
• To test if it's ready, poke a metal skewer into the middle of the cake, the skewer should come out clean.
• Let the cakes cool in the pan for 10 minutes, before turning them out onto a wire rack.
• To turn out the cakes, carefully and gently run a butter knife outside the edge of the cake. Place a cooling rack upside down on the top of the cake tin, and carefully flip. The cake should come out straight away, if not, gently whack the bottom of the cake tin to loosen it.
• To serve - cool cakes completely, then sandwich together with whipped cream, raspberry jam, and/or strawberries. Top with cream, dust with icing sugar or top with chocolate icing.

LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 180°C (375°F).
• Grease non stick cake pan
• Beat together eggs, oil and sugar, beat until light & fluffy.
• Add flour, salt & baking powder.
• Mix well with electric beater.
• Pour into baking pan & bake for approx 15-20 minutes.
• PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.