Tall And Spongy  Cake

Tall and Spongy Cake: The Perfect Versatile Sponge Cake Recipe

This easy sponge cake recipe is delicious, quick to make, and incredibly versatile. My light and moist vanilla sponge cake can be used for a variety of desserts, from layered birthday cakes to strawberry shortcakes, trifles, icebox cakes, mini desserts, and more. Its tall and spongy texture makes it the perfect base for any sweet creation you can imagine.

Ingredients

• 5 eggs
• 250 grams of flour
• 250 grams of sugar
• 8 grams of baking powder
• Zest of 1 lemon
• 37 ml of water
• 37 ml of oil
• 1 teaspoon vanilla extract
• A pinch of salt

Preparation

Prepping the Ingredients

1. Preheat the Oven: Preheat your oven to 170ºC (340ºF) to ensure it’s hot and ready for baking.
2. Separate the Eggs: Carefully separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and the yolks in a separate bowl.
3. Enhance the Egg Whites: Add a pinch of salt to the egg whites to enhance their flavor and help stabilize them when whipped.

Making the Batter

4. Whip the Egg Whites: Use a stick mixer, hand mixer, or stand mixer to beat the egg whites until they start to whiten. Gradually add half of the sugar while continuing to beat until the whites form stiff peaks.
5. Mix the Egg Yolks: In the bowl with the egg yolks, add the remaining sugar, water, and oil. Whisk until the mixture is well combined and smooth.
6. Add Flavor: Mix in the vanilla extract and lemon zest to the egg yolk mixture. The zest adds a delightful citrus flavor, but it’s optional and can be adjusted to taste.
7. Combine Dry Ingredients: Sift the flour and baking powder together. This step ensures there are no lumps and that the baking powder is evenly distributed.
8. Incorporate Dry Ingredients: Gradually add the sifted flour and baking powder to the egg yolk mixture, beating until the batter is smooth and well incorporated.

Folding in the Egg Whites

9. Lighten the Batter: Add two tablespoons of the beaten egg whites to the batter to lighten it. Gently stir to combine.
10. Fold in Remaining Egg Whites: Carefully fold in the remaining egg whites, adding them in small batches. Use a spatula to make gentle, enveloping movements to maintain the airiness of the egg whites. This step is crucial for achieving the desired spongy texture.

Baking the Cake

11. Prepare the Cake Mold: Grease a 20 cm (8 inch) diameter x 10 cm (4 inch) high cake mold with butter or flour to facilitate easy unmolding.
12. Pour the Batter: Pour the batter into the prepared mold, filling it gradually. This helps prevent large air pockets.
13. Remove Air Bubbles: Tap the mold gently on the table a few times to bring any trapped air bubbles to the surface.
14. Bake the Cake: Place the mold in the preheated oven, positioning it on a rack in the middle of the oven. Bake for 55 minutes. Do not open the oven during the first 45 minutes to prevent the cake from collapsing.
15. Check for Doneness: After 50 minutes, test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, bake for a few more minutes and test again.
16. Cool the Cake: Once baked, remove the cake from the oven. Let it cool in the mold for a few minutes before carefully turning it out onto a cooling rack.
17. Enjoy: Allow the sponge cake to cool completely before serving. Enjoy it plain or use it as a base for various desserts.

Tips

• Room Temperature Eggs: Using room temperature eggs helps achieve a better volume when whipping the egg whites.
• Folding Technique: Be gentle when folding the egg whites into the batter. Over-mixing can deflate the batter, resulting in a denser cake.
• Baking Powder: Ensure your baking powder is fresh for the best rise.
• Flavor Variations: Experiment with different zest or extracts to customize the flavor of your sponge cake.

FAQs

Q: Can I use a different type of flour for this recipe?
A: Yes, you can experiment with cake flour for a finer texture or whole wheat flour for a healthier option. Adjustments may be needed for liquid ratios.

Q: How can I prevent my sponge cake from collapsing?
A: Avoid opening the oven door during the first 45 minutes of baking. Also, ensure you are gentle when folding the egg whites into the batter.

Q: Can I make this sponge cake ahead of time?
A: Absolutely! This sponge cake can be made a day in advance. Store it in an airtight container at room temperature, or wrap it tightly and freeze it for up to three months.

Q: How can I make this sponge cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains a binding agent like xanthan gum for structure.

Q: What can I use instead of lemon zest?
A: Orange zest or lime zest can be used for a different citrus flavor. You can also omit the zest entirely or add a different flavor extract.

This tall and spongy cake is a versatile and delightful addition to your baking repertoire. Whether served plain or dressed up with layers and frosting, it’s sure to be a hit for any occasion. Enjoy baking and savoring this light and moist vanilla sponge cake!