A fluffy sponge cake is a timeless classic, cherished for its light and airy texture. This versatile cake serves as the foundation for numerous desserts and is delightful on its own or paired with various fillings and toppings. The key to achieving its characteristic fluffiness lies in properly whipping the eggs and sugar to the ribbon stage, ensuring a stable structure. Below is a clear and organized recipe to guide you through the process.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 25 minutes
- Total: 45 minutes
Ingredients:
- 2 medium eggs (at room temperature)
- 60 g cake flour (approximately ½ US cup)
- 40 g caster sugar (around 3 tablespoons + 1 teaspoon)
- 5 g oil (olive or vegetable oil, approximately ¾ teaspoon)
- Warm water (to expedite the whipping process)
Instructions:
- Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Line a round or square cake pan with parchment paper to facilitate easy removal after baking.
- Prepare the Egg Mixture
- Fill a larger container halfway with warm water and place it on your countertop.
- Position your mixing bowl over the warm water, ensuring the bowl doesn’t touch the water directly. This gentle warming aids in better whipping of the eggs.
- Crack the eggs into the mixing bowl and add the caster sugar.
- Whip to Ribbon Stage
- Using an electric mixer set to medium speed, whip the eggs and sugar mixture until it becomes light, pale, and fluffy.
- This process typically takes about 12–15 minutes. You’ll know it’s ready when the mixture reaches the ribbon stage—lifting the beater should result in the batter falling in thick ribbons that rest on the surface for a few seconds.
- Reduce the mixer speed to low and mix briefly to eliminate any large air bubbles.
- Fold in the Flour
- Sift the cake flour over the whipped egg mixture in small batches.
- Using a spatula, gently fold the flour into the batter with sweeping motions, taking care not to deflate the incorporated air.
- Add the oil and fold until just combined.
- Pour and Bake
- Pour the batter into the prepared cake pan, smoothing the top gently with a spatula.
- Lightly tap the pan on the countertop to release any trapped air bubbles.
- Bake in the preheated oven for 20–25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve
- Remove the cake from the oven and allow it to cool in the pan for about 5 minutes.
- Transfer the cake to a wire rack to cool completely before serving or decorating.
Tips for Success:
- Egg Temperature: Ensure the eggs are at room temperature to achieve maximum volume when whipped.
- Folding Technique: Gently fold the flour into the batter to maintain the airiness of the mixture.
- Baking Consistency: Avoid opening the oven door during baking to prevent the cake from collapsing.
This fluffy sponge cake can be enjoyed plain, dusted with powdered sugar, or adorned with your favorite frosting, whipped cream, or fresh fruits. Once you’ve mastered this base, feel free to experiment with flavors such as vanilla, lemon, or cocoa to suit your preferences.
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Enjoy.