Easy Sponge Cake Recipe
My easy sponge cake recipe is a light and airy cake, that you'll use to create many of your favorite homemade desserts. This fluffy sponge cake is perfect for strawberry shortcake, and serve it with my strawberry coulis for a simple elegant dessert.
Servings: 12
Calories: 188kcal
Equipment
- 8-inch cake pan pan needs to be at least 2 inches tall
Ingredients
Sponge Cake
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour double sifted with baking powder
- 1 teaspoon baking powder
- 2 tablespoon unsalted butter melted
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
Strawberry Coulis
- 16 oz fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
Sponge Cake
- Preheat the oven to 350 degrees F and place a rack in the center of the oven.
- Line an 8-inch round cake pan (at least 2" tall) with parchment and spray with pan spray.
- Wet the baking strips and place them around the baking pan. This will create an evenly risen cake. *Baking strips ensure the cake rises evenly and doesn't form a dome.
- Add baking powder to the flour and sift it twice. Set the flour mixture aside until needed.
- Add the melted butter, hot water, and vanilla extract to a medium bowl and whisk to combine.
- In the bowl of your stand mixer fitted with the whip attachment, whip the eggs on high speed until foamy (2-3 minutes).
- Continue to whip the egg mixture until the mixture falls off the whisk in a thick ribbon that doesn't disappear for 1-2 seconds.
- Reduce the speed to medium, and add the granulated sugar one tablespoon at a time while continuing to whip.
- Add the wet ingredients to the egg mixture and whip until light and creamy (3-4 minutes).
- Gently fold the dry ingredients into the egg mixture by hand, one half at a time, by making figure eights with a spatula. Fold the flour mixture just enough to incorporate.*Do not overfold the mixture, or the cake will be dense and doughy.
- Add the vanilla extract to the batter and mix just enough to combine.
- Pour the cake batter into the prepared baking pan.
- Place the cake pan on the center rack of the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean. *Do not open the oven to check until the 30-minute mark. Depending on your oven the cake, the baking time may vary from 30-40 minutes.
- Gently remove the sponge cake from the oven and place on a cooling rack and let sit undisturbed for 5 minutes.
- Invert the sponge cake onto the cooling rack and remove the parchment from the cake. *Allow the cake to cool completely before serving.
Strawberry Coulis
- Rinse the strawberries in cold water and remove the stems.
- Add the strawberries, sugar, and lemon juice to a saucepan over medium heat, and bring to a boil, stirring as needed.
- Turn the burner down to low heat and allow the mixture to simmer for 10 minutes.
- Turn off the heat, and using a handheld blender (or tabletop blender), puree the mixture into a smooth sauce (it should coat the back of a spoon).
- Strain the strawberry coulis to remove the seeds and allow the sauce to cool before using.
- If you're not using the strawberry coulis right away it can be stored refrigerated in an airtight container for up to 3 days.
Notes
*If you're going to split the sponge cake, let it cool then wrap it in plastic wrap. Let the wrapped sponge sit on the counter for 6-8 hours at room temperature before cutting. This will reduce the amount of crumbling when splitting the cake.
Nutrition
Calories: 188kcal | Carbohydrates: 36g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 25mg | Potassium: 128mg | Fiber: 1g | Sugar: 27g | Vitamin A: 153IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 1mg