This is the easiest, quickest, and at the same time the fluffiest Sponge Cake recipe I have ever made.
A few days ago, I posted the ‘short version’ of the video on Instagram that you will find in full version below; I was thrilled because the video got almost a million views but at the same time, thanks to these big numbers, I realized from the comments received that many still believe that to get a tall and fluffy sponge cake, yeast is essential.
So I think it’s useful to also state here that the sponge cake recipe does not include yeast, and to get a perfect result, the procedure is simple, actually very simple! You just need to follow two tips exactly:
– use eggs at room temperature, so if you usually store them in the fridge, take them out at least one hour before.
– whisk the eggs together with the sugar with an electric mixer at maximum power until you get a very pale (almost white) mixture that has significantly increased (almost quadrupled) in volume. To achieve this, you need to whisk for 10 to 20 minutes depending on the number of eggs you use. For this particular recipe, ten minutes will be enough.
For the rest, you will just need to gradually incorporate the sifted flour, with gentle movements so as not to deflate the mixture, and your sponge cake will be ready to bake.
Try it, and I’m sure you won’t go back!
NB: based on the ratio of eggs to sugar and flour, sponge cake is classified as ‘light mass,’ ‘medium mass,’ or ‘heavy mass.’
The one I present below is a light-mass sponge cake, with the smallest possible amount of both sugar and flour.
I’ll leave you with a couple of recipe suggestions that might interest you, then we’ll start preparing the Sponge Cake together!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: Springform pan 8 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Light SPONGE CAKE
For the preparation of Sponge Cake, you will need only three ingredients, which you surely already have at home.
- 4 eggs (medium, at room temperature)
- 80 g sugar
- 80 g all-purpose flour
Tools for making the Light SPONGE CAKE
- Springform pan 8 inches
Steps for making the Light SPONGE CAKE
First, preheat the oven, static at 350°F.
In a large bowl, break the eggs, which must be at ROOM TEMPERATURE.
Initially, set the electric mixer to medium power and, while whisking, add the sugar all at once.
After a few seconds, set the electric mixer to maximum power, and with a little patience, continue whisking the mixture for ten minutes.
You will see how the mixture gradually becomes paler and simultaneously greatly increases in volume because it incorporates more and more air.
After ten minutes, turn off the electric mixer and start adding the flour. Add it in a couple of stages, sifting it directly into the mixture and stirring with a spatula very gently in circular motions from bottom to top.
I recommend watching the video at the top of this page; it will help you, if you have any doubts, to understand well how to incorporate the flour.
Once all the flour is well incorporated, cover the baking paper with the springform pan 8 inches and pour the mixture into it.
Smooth carefully and bake it on the middle rack of the oven for 25 minutes in the preheated static oven at 350°F.
Once ready, allow your SPONGE CAKE to cool slightly and gently remove it from the springform pan.
With these quantities and this size of springform pan (8-inch diameter), you will get a sponge cake that is suitable to be easily divided into three fluffy layers.
For any doubts, write to me on my Instagram profile or Facebook page, and I will reply in no time. A hug and see you soon!
Storage and Tips
– As I anticipated, this recipe contains the minimum amount of flour and sugar needed to obtain an excellent sponge cake, fluffy and compact enough to be divided into layers.
If you want, you can increase the flour and sugar up to 120 g each, and/or replace up to 50% of the flour with potato starch.
If you liked this recipe, you might also be interested in my TART WITH SOFT SHORTCRUST and the NUTELLA SWIRLS.
