A sponge cake is a delicious, nutritious and easy to make cake that’s perfect for entertaining or serving to a group of friends.
It can be eaten warm, or at room temperature.
It’s a great dessert for kids, or anyone who loves to make cakes.
If you’re looking for a recipe to make a sponge cake, we’ve got you covered.
But before you go off and buy your sponge cake recipe, you need to know what it is and how to make it.
And before you buy it, you might want to know how it can be used.
Sponge cake ingredients 1 1/2 cups flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/3 cup sugar, or more for icing 1 teaspoon vanilla extract 3/4 cup milk, plus additional for mixing in to frosting 1 cup cake flour 1 teaspoon ground cinnamon 1 teaspoon salt 1/8 teaspoon baking soda 1/16 teaspoon ground nutmeg 1/6 teaspoon ground cloves 2 tablespoons butter, melted 3 tablespoons powdered sugar 1 teaspoon milk, or another non-dairy milk substitute 1 1 / 2 cups all-purpose flour 1 cup powdered sugar, plus a pinch for sprinkling on top 1 teaspoon instant espresso powder (or more for sprinkles) 1/1 teaspoon baking spray Directions For the sponge cake: In a large bowl, beat together the flour, baking powder, salt, and eggs until well combined.
Add the milk, sugar, and vanilla and mix until well blended.
Add in the flour mixture and beat until just combined.
Divide the batter evenly between two large 9-inch cake pans.
Sprinkle each cake with about 1/5 cup of the icing.
Bake for about 35 minutes, or until golden brown on top.
The sponge cake can be made the night before and kept refrigerated in the fridge for up to 1 week, or it can go into the freezer for up a week, to freeze it.
The frosting can be frozen for up 2 months.
Store in an airtight container in the refrigerator.
Sponge cakes are perfect for making ahead of time, and can be enjoyed warm or at home.
Make ahead tip: Sponge cakes can be stored in the freezer overnight for up 4 to 6 weeks, but you can store them in the pantry for up 1 month.
If they are frozen, they can be thawed and reheated in a microwave or oven for about 10 minutes at a time.
To thaw sponge cakes, pour the frozen mixture into a saucepan and heat until boiling.
Reduce the heat to low and cook for 10 to 15 seconds.
Serve immediately or freeze for up, and a day or two, in an insulated container in a warm place.
Recipe Notes *You can use the same recipe for this cake recipe if you’re using one of the cake flour/frosting/inggar/filling mixes, and the recipe calls for a cake flour that has a higher starch content than regular flour.
The recipe will work for this recipe, but if you have a mix with a lower starch content, you’ll need to add more flour.
**To make the cake more frosting-friendly, you can add in some extra flour or powdered sugar to the cake, but it won’t add as much flavor.
Also, to thaw the sponge cakes quickly, make sure the sponge pans are at room temp before placing them in a fridge to chill.
