Plain Sponge Cake

This sponge cake is simple and easy to make in a few steps, the texture, and flavor of this cake are so delightful because this cake is based on precious and delicate air bubbles. Start by separating the egg yolks and the egg whites the secret behind a successful sponge cake is to beat as much air as possible to the egg whites.

Add a teaspoon of vinegar, lemon juice, or cream of tartar to the egg whites then beat the egg whites until fluffy. Add sugar and continue beating the egg whites on medium to high speed until they reach a stiff peak, at this stage the tip of the egg whites curls when the beater is lifted, and continue beating until the tips of the egg whites stay straight when the beater is lifted from the egg whites mixture.

The second part is to add the rest of the ingredients together, start with the egg yolks in a bowl then add sugar and whisk them together until they are light, fluffy, and pale yellow in color. Add vanilla essence and then liquid ingredients and mix them in the start sifting flour into the mixture little by little and use a spatula to combine them in the bowl.

Gently fold in the egg whites little by little into the batter and at this stage be careful not to deflate the egg whites because if you do so your cake will be stiff once baked. Once the batter is well-formed, butter your 18 cm round cake pan and line it with parchment paper then pour the batter into the pan then drop the pan on your counter four to five times to remove any air pockets inside the batter.

Bake this sponge cake for 30 to 40 minutes in 350 degrees Fahrenheit preheated oven until golden brown on top and a toothpick inserted at the center comes out clean. Let the cake stand in the tin for about ten minutes once out of the oven then remove the cake from the pan to cool down completely. Sertebv the sponge cake at any time of the day and enjoy it.