Happiness is having a long day but coming back home to a hot, fluffy piece of sponge cake. But unbeknownst to many is how easy it is to make one in the comforts of your home instead of spending hundreds of bucks on one from the local store. The few ingredients needed to make a simple sponge cake are likely already in your pantry. Although it can also be eaten on its own, this sponge cake is frequently used to build layered cakes. Deliciously soft, spongy, and just heaven, this sponge cake recipe is truly a game-changer!

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A Simple Sponge Cake Recipe

A sponge cake is a light, spongy cake with a steady crumb that is made primarily of eggs, sugar, and flour. It can be used for almost any type of cake or roll since the cake absorbs the moisture from the cream so efficiently. This versatile cake, which is simply leavened with eggs, is made using a modified mixing technique that was inspired by génoise, chiffon cake, and a type of roll cake common in Asian bakeries. As a result, the dish has an airy, feather-like texture that is also moist with the addition of butter. This sponge cake recipe is the best in town and can truly blow away your mind.

What you need

• Softened butter (225g)
• Sugar (225g )
• Eggs (4 large ones)
• Cream of tartar (¼ Tsp)
• Vanilla extract (1 Tsp)
• Self-raising flour (225g )
• Milk
• Icing sugar 

Directions 

Step One:

The first step of this sponge cake recipe is to heat the oven to 325 degrees. Following this position an oven rack in the middle of the oven. Apply a thin layer of oil with a brush to the pan's bottom. Brushing the sides is not necessary because the cake should be able to adhere to the pan as it rises. Using a piece of parchment paper, line the pan's bottom gently, smoothing the edges to remove any air bubbles.

Step Two:

Combine the egg whites, half of the sugar, and cream of tartar in a broad, medium-sized bowl. Using a hand mixer with beaters attached, whip the mixture on medium-low speed until it appears frothy. Thereafter, gradually increase the speed to medium-high. Continue beating the egg whites for another 4 minutes, or until they have thickened into a glossy, dense froth with stiff peaks. If you continue beating after this point, the whites would become lumpy and crusty.

Step Three:

Combine the egg yolks and the last of the sugar in a different big bowl. A slow-dissolving ribbon forms as the mix slides off the beaters and back into the bowl after 4 minutes of medium-high beating with the hand blender. Once you have a smooth, light mixture that resembles mayonnaise, slowly stream in the melted butter while continuing to beat continuously to make sure it emulsifies into the yolk mixture. Switch to the lowest speed on the mixer, add the first half of the flour, and blend just until combined. Mix in the vanilla extract and 1 tablespoon water after adding them. Thereafter, stir in the remaining flour only long enough for it to dissolve. The mixture will resemble cake batter and now have thickened.

Step Four:

With a big, pliable spatula, fold the egg yolk mixture once or twice to ensure balanced mixing. Meanwhile, scrape about a third of the egg white mixture into the yolk mixture and gently fold the whites in until the mix is softened. Fold in the other half of the egg whites more delicately until just a few streaks are visible. When you have a pale, silky, evenly combined batter, fold in the remaining whites while scraping the bottom and sides of the dish.

Step Five:

Spread a uniform layer of batter in the pan. To remove any big air bubbles, firmly tap the pan against the surface one or two times. Bake the cake for 30 to 35 minutes, or until it is stiff and springy to the touch all across the surface. As soon as the cake is taken out of the oven, flip the pan onto a wire rack. To avoid it collapsing, let the cake cool completely on its side.