The classic sponge cake is the base for every birthday cake, or for preparing trifle, desserts in a cup and so on. It is also good just eaten plain… at least at my house it’s enjoyed even plain!
You can also use this recipe when you need it to make truffles with the sponge cake. In short, if we use it crumbled, it can be used everywhere as a base for various desserts, even as a filling to stuff cookies.
The sponge cake should be beaten until it inflates well and especially without adding baking powder, good whipping will allow the cake to rise during baking without any additions.
Follow my recipe and you’ll see how delicious it is!
If you make this or other recipes on my blog, feel free to send me your photos and I will put them on my FB page with your name.
About 276 Kcal per person
- Difficulty: Easy
- Cost: Low
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for making Classic Sponge Cake
- 6 Eggs (medium)
- 200 g Sugar
- 300 g All-purpose flour
- 1 packet Vanilla
- 1 packet Baking powder
- Molds Sponge Cake Mold
Preparation of Classic Sponge Cake
In the stand mixer, place the eggs with the sugar and beat at high speed until you obtain a fluffy and frothy mixture.
Subsequently, using a spatula, add the vanilla or liquid vanilla and gently mix.
Finally, add the flour a little at a time, sifting it and mixing the mixture until well combined.
Once a well-mixed batter is obtained and all the flour is absorbed, pour the mixture into a buttered and floured pan, or in a silicone mold, for our sponge cake.
The mold should be 9 to 9.5 inches in diameter.
Bake at 356°F for about 40 minutes, but check the cooking.
