Sponge cake was the mother of many modern cake styles. According to Dinner Then Dessert, the main distinction between a sponge cake and an angel food cake is that the former employs both egg whites and yolks, while the latter only does so.

A sponge cake is a light, spongy cake with a consistent crumb that is made primarily of eggs, sugar, and flour. It may be used for almost any type of cake or roll since the cake absorbs the moisture from the cream so nicely. For a list of cakes you can make with this fluffy cake, scroll down to the bottom of the article.

Why do people like Sponge cake

This sponge cake recipe is fantastic. With this base, you may create countless unique cakes, and it's simple. This is a traditional sponge cake from Europe (aka Genoise). When you master this recipe (you'll memorize it after a few attempts), you'll be able to bake goods that taste and appear to have come from a high-end bakery.

This cake's base absorbs moisture from fruit, frostings, liqueurs, and syrups quite well. I love moist cakes, as you can tell from my cake recipes. Continue reading to learn about 11 wonderful recipes you can prepare with this sponge cake base.

I've tried several various techniques to make this cake over the years, and this is the best, most reliable one I've found for making genoise. Since this is not like American cakes, readers frequently wonder whether it is really so simple and just requires 4 ingredients.

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Ingredients that go into Sponge cake

• 225g softened butter
• 225g golden caster sugar
• 4 large eggs
• ½ lemon, zested
• 1 tsp vanilla extract
• 225g self-raising flour
• splash of milk
• Optional fillings of lemon curd, jam, lightly whipped cream
• icing sugar for dusting

 

How to bake Sponge cake

STEP 1 

Preheat the oven to 180 degrees Celsius/160 degrees fan/gas 4, butter, and line two 20-cm spring-form cake pans with parchment paper.

STEP 2 

Whip the butter and sugar with an electric mixer until they are light and fluffy. One at a time, crack the eggs into the mixture and whisk vigorously, scraping the bowl's sides between additions. Add the milk, flour, vanilla, lemon zest, and a dash of salt. Divide the ingredients between the two tins after whisking just till incorporated.

STEP 3 

Bake the cakes for 25 to 30 minutes in the centre of the oven, or until a skewer inserted into the centre of each cake comes out clean. Remove the cakes from their tins after 10 minutes and allow them cool fully on a wire rack. Choose how to fill. My personal favourite is a generous amount of lemon curd topped with fresh cream and icing sugar. Will last for three days.

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Best ways to enjoy a Sponge cake

Singapore sponge cake is produced with just three basic ingredients: low-protein flour, room-temperature eggs, and granulated sugar. Adding extracts to the recipe is possible; lemon is the most traditional flavor used in Italian baking, for instance. The baker must take care not to overmix the batter before it is baked, just like when making angel food cake.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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