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How to Make the Best Sponge Cake | First time Baker Guide

How to Make the Best Sponge Cake | First time Baker Guide

How to Make the Best Sponge Cake | First time Baker Guide

How to Make the Best Sponge Cake | First time Baker Guide



Making a sponge cake for the first time can be a rewarding experience. It’s a light, airy, and delicious cake that serves as a perfect base for various toppings and fillings. Here’s a step-by-step guide to help you make the best sponge cake:


4 large eggs, at room temperature
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
2 tablespoons warm water

Electric mixer or hand whisk
Mixing bowls
8 or 9-inch round cake pan
Parchment paper or butter and flour for greasing the pan
Wire rack for cooling

Preheat your oven to 350°F (175°C). Prepare your cake pan by lining the bottom with parchment paper or greasing it with butter and dusting with flour. This will prevent the cake from sticking to the pan.

Sift the all-purpose flour, baking powder, and salt into a mixing bowl. Sifting helps remove any lumps and aerates the dry ingredients, ensuring a lighter cake texture. Set aside.

In a separate bowl, crack the eggs and add the granulated sugar. Using an electric mixer or hand whisk, beat the eggs and sugar together on medium-high speed until the mixture becomes pale, thick, and triples in volume. This process is essential as it incorporates air into the batter, giving the cake its light and fluffy texture. This might take about 5-7 minutes.

baking a cake

If you’re using vanilla extract, add it to the warm water and gently mix. Gradually pour this mixture into the beaten eggs and sugar, while continuing to beat on low speed. Make sure it’s well combined.

Now, in several batches, gently fold in the sifted dry ingredients into the egg mixture using a spatula. Be gentle to preserve the air incorporated during beating. Fold just until the dry ingredients are fully incorporated; do not overmix.

Pour the batter into the prepared cake pan, spreading it evenly. Give the pan a gentle tap on the counter to remove any air bubbles.

Bake the cake in the preheated oven for approximately 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. The baking time might vary depending on your oven, so keep an eye on it.

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Once cooled, you can serve the sponge cake as is or add your favorite toppings and fillings, such as whipped cream, fresh fruits, or chocolate ganache.


Make sure the eggs are at room temperature; this helps them whip up better.
Avoid opening the oven door while the cake is baking to prevent it from collapsing.
Don’t overmix the batter, or the cake may turn out dense. Gentle folding is key.
If you want a slightly moister sponge cake, you can brush the cooled cake layers with a simple syrup (equal parts sugar and water, heated until the sugar dissolves).
Experiment with different fillings and toppings to make your sponge cake unique.
Remember, baking takes practice, so don’t be discouraged if your first attempt doesn’t turn out perfect. Enjoy the process, and you’ll get better with each try!




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