How many times, while reading a recipe, have you wanted to bake a cake without knowing which pan diameter to use?!
The problem of pan sizes arises especially when preparing sponge cake. If we are making a cake we need to be sure of the pan!
The right sizes help avoid choosing pans that are too small and throwing everything away! I confess that at first, out of forgetfulness, I didn’t specify the pan dimensions!
Until I realized that indicating precise measurements is important. Especially for those who are less experienced and want to learn.
If we need to make a ring cake with 3 eggs it’s easier to find the pan. But if we need to make a sponge cake with 9 eggs we cannot improvise!
That’s why I decided to write this article about the sponge cake quantities! I hope it will be useful and inspire you to try new recipes!
I also recommend reading my tips for making Sponge cake without using leavening agents.
This dessert is very simple but can be tricky if some small but important rules are not followed.
That’s why in this article you’ll find the exact quantities for sponge cake and the correct pan sizes to use!
In the latest update I also added the rectangular pan quantities and square pan quantities so we really have everything to make a beautiful cake!
Enjoy reading!
Tips for buying the right pans:
I leave you a few links to pans you can buy on Amazon.
Set of 3 cake pans: 22 cm (8.75 in) + 24 cm (9.5 in) + 26 cm (10.25 in)
22 cm (8.75 in) springform pan with removable base
20 cm (8 in) pan with removable ring
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 12 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Sponge cake quantities
- 6 eggs (medium)
- 180 ≈6.35 oz (about 3/4 cup + 2 tbsp) granulated sugar
- 180 ≈1 1/2 cups (about 6.35 oz) all-purpose flour (even better: 3/4 cup cornstarch + 3/4 cup all-purpose flour)
Tools
- 1 Pan – springform pan, 24 cm (9.5 in) with removable latch
- 1 Mixer with electric whisks
- 1 Bowl
- 1 Whisk or handheld
- 1 Spatula
Sponge cake preparation
Before we start, here’s an additional update to this article adding the tables for the rectangular and square pan quantities for making sponge cake.
You will also find some tips on how to read the tables and how to scale the ingredient proportions correctly.
Hope you like them ❤️
Beat the whole eggs with the sugar for about 20 minutes. After sifting the flour, add it one tablespoon at a time to the whipped mixture, being careful not to deflate it.
This operation must be done by hand without an electric whisk. Butter and flour a pan well and pour in all the batter. Bake your sponge cake for at least 45 minutes at about 320°F (preheated oven).
With this table you’ll be able to calculate everything without problems or fear of mistakes. Regarding the proportions between eggs, flour and sugar the calculation is this: for each medium egg count 30 g (about 1 oz) of flour and 30 g (about 1 oz) of sugar. So if we want to make a sponge cake with 6 eggs we do 30 g flour x 6 = 180 g and 30 g sugar x 6 = 180 g.
Now let’s move on to the round pan dimensions to use. In the table you’ll find the correct proportions between pan diameter and the quantities of eggs, sugar and flour. These quantities can be adjusted as needed and I’ll explain how!
If you want to prepare a sponge cake for about 12 people, the table indicates a 24 cm (9.5 in) pan, 6 eggs, 180 g sugar and 180 g flour. However, if you only have a 26 cm (10.25 in) pan at home you can safely use it and follow the 24 cm quantities; in that case the sponge cake will be less tall but wider.
I personally tested this last weekend: I made a sponge cake using a 26 cm (10.25 in) pan with the quantities for a 24 cm (9.5 in) pan with excellent results, here is the recipe: Birthday cake with pastry cream and pineapple.
If instead you want to prepare a sponge cake for 14 people and the table recommends a 26 cm (10.25 in) pan, avoid choosing smaller pans unless they have higher sides.
In that case you will need to increase the baking time by at least 10 minutes and always perform the toothpick test before taking the sponge cake out of the oven.
Don’t miss this article about calculating servings based on round, square or rectangular pans: How to choose the right pan according to the number of people.
At the end of the article, in the “Notes” section, you’ll find all the tips on how to make a good sponge cake without leavening agents.
I hope this article helps you prepare many delicious sponge cakes and perfect desserts!
Article protected by copyright © – Gabriella Geroni © All rights reservedI also leave you some other recipes to make indulgent cakes for birthdays and special occasions:
Classic birthday cake with pastry cream and chocolate cream
Decadent cocoa cake with Nutella, mascarpone and strawberries
Notes
I answer here one of the most frequent questions I receive from readers of this article!
Yeast (leavening agent) or not?
No, the classic sponge cake is made without using a leavening agent. Only 3 ingredients are used: eggs, sugar and flour.
However, some people use it routinely because they feel safer; in that case you are free to continue using it.
The secret to making the sponge cake rise without using a leavening agent is to beat the eggs with the sugar for a long time (15-20 minutes).
Apart from a few exceptions, I usually use the cold method to prepare sponge cake, meaning I beat the whole eggs with the sugar until the mixture is pale and frothy, for about 20 minutes.
After sifting the flour, add it one tablespoon at a time to the egg mixture, being careful not to deflate it.
This operation must be done strictly by hand without using an electric whisk and without rushing. The flour should be incorporated A LITTLE AT A TIME (I use one tablespoon at a time), making gentle motions from the bottom to the top with a spatula to mix everything well.
Those who prefer can prepare the sponge cake by separating the yolks from the whites. First beat the yolks with the sugar, then fold in the whites previously beaten to stiff peaks.
Finally add the sifted flour, one tablespoon at a time, and always mix by hand with a spatula.
Pour all the batter into a buttered and floured pan and bake for about 45 minutes at about 320°F (preheated oven).
NEVER OPEN the oven during baking otherwise you risk your sponge cake collapsing! The toothpick test should be done not before 30 minutes of baking.
When it is baked, remove the sponge cake from the oven and let it cool completely before cutting.
Why did my sponge cake sink in the middle?
When the sponge cake sinks in the middle it could be due to opening the oven too early or insufficiently beaten eggs.
Try again, being careful not to open the oven too soon and, above all, beat the eggs well until they have tripled in volume.Why did the sponge cake dome or crack on top?
In these cases the oven temperature was too high or the pan used was too small, causing the classic domed effect or a crack.
Don’t panic and throw it away!
If the inside is perfectly cooked you can always level the surface of the sponge cake with a knife and remove the top part.
You may have to give up one layer but you will certainly be able to recover it and use it in the best way.Can you make the sponge cake the day before?
Absolutely yes, in fact it’s better because it slices with fewer crumbs. The important thing is to store it well covered otherwise it may dry out too much.
Can I freeze the sponge cake?
Yes, wrapped well in plastic wrap.
How to make a chocolate sponge cake?
If you want to make a chocolate sponge cake you need to replace part of the flour (about 10-15%) with unsweetened cocoa powder. Be sure to sift the dry ingredients more than once to avoid lumps.
Before saying goodbye I also give you this guide with 6 tips you can apply every time you cook a dessert like this.
PLEASE save it and always keep it with you ❤️
✅ WHAT TO DO
❌ WHAT NOT TO DO
