Classic Sponge Cake | Baking Recipe, Ingredients & Method

Classic Sponge Cake documents a foundational sponge cake recipe I have tested and refined, chronicling the exact ingredient ratios, mechanical aeration steps, and troubleshooting insights for achieving an exceptionally light, tender crumb.

Sponge Cake Ingredients

• Eggs: 4 large (chilled)
• Fine granulated sugar: 120 g
• Cake flour (low-gluten): 120 g
• Salt: 1/4 tsp
• Salad oil (or neutral vegetable oil): 3 tbsp
• Whole milk: 3 tbsp

Step-by-Step Baking Method

1. Egg Separation: Separate egg whites and egg yolks cleanly into two separate stainless steel mixing bowls. Ensure not a single speck of egg yolk, moisture, or oil enters the egg white bowl, as fat will inhibit proper meringue development.
2. Sugar Allocation: Measure 40 g of sugar directly into the yolk bowl; reserve the remaining 80 g for the meringue. Place the cake flour and salt together in a fine-mesh flour sifter.
3. Yolk Emulsion: Whisk the egg yolks and sugar with a balloon whisk until slightly pale. Add the salad oil one tablespoon at a time, whisking vigorously after each addition until fully emulsified.
4. Liquid Incorporation: Pour in the milk and whisk until smooth.
5. Flour Sifting: Sift the flour and salt mixture into the yolk emulsion.
6. Gentle Blending: Whisk gently with the balloon whisk until no dry flour lumps remain. Do not overmix to avoid gluten development. Set aside.
7. Whipping Meringue: Whip the egg whites using a clean whisk or electric hand mixer, moving rhythmically across the bowl.
8. Sugar Additions: After whipping for approximately 1 minute until large, foamy bubbles form, begin incorporating the remaining 80 g of sugar in three gradual additions while beating continuously.
9. Soft Peak Stage: After about 5 minutes, the meringue turns glossy, silky, and voluminous. Lifting the whisk should yield a distinct peak whose tip gently curls over—this is the soft peak stage (moist foam).
10. Firm Peak Stage: Continue beating for an additional 2 to 3 minutes until lifting the whisk reveals stiff, upright peaks that do not droop. The meringue is now fully stable.
11. Initial Lightening: Scoop approximately one-third of the meringue into the yolk batter, folding gently with a whisk to equalize batter densities.
12. Combining Batters: Once roughly 80% combined, use a rubber silicone spatula to scrape the entire yolk mixture into the remaining meringue bowl.
13. Homogenizing: Fold smoothly with the balloon whisk until approximately 80% uniform.
14. Bottom Scrape: Switch to the silicone spatula, scraping along the bottom and sides in swift, sweeping strokes to bring up any heavy, unmixed batter, folding gently until homogenous.
15. Pan Prep & Degassing: Pour the batter into an ungreased cake tin. Tap the pan firmly against the countertop once or twice to dislodge large internal air bubbles.
16. Baking: Bake in a preheated oven at 190°C (375°F) on the middle rack for approximately 30 minutes until golden brown and springy to the touch.
17. Cooling: Once baked, run a thin offset spatula or paring knife along the inner rim to release the edges.
18. Inverting: Invert the pan onto a wire cooling rack and peel away the parchment lining while still warm to release moisture.