This week I want to share a recipe for a super simple, super tasty sponge cake that utilizes only four ingredients. Used in many popular desserts, such as tiramisu, strawberry shortcake, and swiss rolls, the sponge cake is insanely versatile and can take on any number of amazing flavor combinations! Part of a cake category known as “foam cakes,” sponge cakes derive their springiness from heavily aerated eggs rather than chemical leaveners like baking powder and baking soda. Other foam cakes you may be familiar with are angel food, chiffon, madeira, and pandan cakes – all of which have a similar light, airy texture with minor variations in technique. Sponge cakes can be a little dry because they lack the fats (butter, oil, etc) that keep a cake moist, but when lightly soaked in a simple syrup and filled with a thick and creamy double cream or custard they are simultaneously heavenly and sinful…which you would think would be impossible, but sponge cakes are magic and defy logic sometimes. Here is my chocolate sponge cake filled with whipped chocolate double cream (if you’ve never tried double cream, check out The Brooklyn Creamery) and topped with a silky chocolate ganache – yummm!
The recipe I used is from Pinterest. The title – Perfect Sponge Cake – and the simplistic yet beautiful picture of an unadorned sponge cake caught my eye. I’ve made it three times now, and every time it turns out perfect! On a similar note, not everything I’ve tried from Pinterest this week has been a success. Have any of you seen the pictures floating around suggesting you can hang your measuring cups on the inside of your cabinet doors like this?
The hooks were insanely inexpensive, and while I still like the idea…lets just say, metal banging against wood and each other makes quite a racket! Poor hubby scares himself every time he opens the cabinet, and I’ve never seen a cat run so fast in my life 😂😂😂. I don’t think any of us are ever going to learn to open the cabinet slowly! That being said, plastic is the way to go with this idea. I’ll just have to be satisfied with one successful experiment at a time 😄
- 5 eggs, room temperature
- 3/4 cup sugar
- 1 cup of flour, sifted
- 4 tablespoons cocoa powder (*omit for plain sponge cake)
- 1/2 teaspoon coffee extract (optional, but really brings out chocolate flavor)
- Preheat oven to 350 degrees.
- In a stand mixer, beat eggs and sugar for approximately 8 minutes until the mixture has tripled in volume and attained a light, pale yellow color and airy consistency.
- Sift your flour and cocoa powder together.
- Gently** fold in your flour mixture, a third at a time, with a spatula until no more flour is visible. While folding, add your extract. Be careful not to over mix or deflate your eggs by stirring too vigorously.
- Transfer your batter into a greased 10 inch spring form pan and bake for 25 minutes until top is golden and a toothpick comes out clean.
- Cool, remove from spring form pan, and enjoy!
- Get creative - add lemon zest, lime zest, or extracts for infinite flavor possibilities!
- To add moisture, create a simple syrup by heating equal parts water and sugar (plus extracts, fruits, etc) and gently dab onto cake to add moisture.
- Refrigerated cake is easier to cut. You can also freeze your cake for up to 1 month - allow to thaw at room temperature for a few hours before cutting.