Fluffy Sponge Cake Recipe
My fluffy sponge cake is a gorgeous and delicate sponge cake filled with jam and cream. The perfect cake for an afternoon tea party, birthday celebration or just when you feel like cake!
Servings: 8 slices
Calories: 256kcal
Equipment
- 2 8"/22cm round cake pans
- 2 large bowls
- 1 sieve
- 1 hand or stand mixer with whisk attachment
- 1 1 cup measuring cup
- parchment paper
Ingredients
- 1 cup scant plain flour
- 2 teaspoon baking powder
- ½ tablespoon cornflour/cornstarch
- 4 eggs at room temperature, separated
- 1 cup scant sugar 1 cup, not quite full to the brim
Instructions
- Preheat oven to 350F/180C (fan forced)
- Trace the bottom of the cake tins onto parchment paper. Then cut out a round piece of parchment paper to fit the bottom of your cake tin. Grease the tin lightly with butter, then place the parchment paper round in the bottom of the tin.
- Sift the flour, baking powder and cornstarch/cornflour 7 times.
- In a medium-sized bowl, whisk the egg whites until soft peaks appear.
- Gradually add sugar, beating after each addition.
- Whisk in egg yolks, one at a time.
- Gradually and carefully, fold in the flour until just combined.
- Evenly pour the batter into the prepared tins.
- Place tins in the middle rack of the oven, side by side.
- Bake for 20 minutes, or until the sponge cake is started to brown on top.
- To test if it's ready, poke a metal skewer into the middle of the cake, the skewer should come out clean.
- Let the cakes cool in the pan for 10 minutes, before turning them out onto a wire rack.
- To turn out the cakes, carefully and gently run a butter knife outside the edge of the cake. Place a cooling rack upside down on the top of the cake tin, and carefully flip. The cake should come out straight away, if not, gently whack the bottom of the cake tin to loosen it.
- Cool cakes completely.
- Choose your desired fillings. If using jam and cream, carefully spread the raspberry jam on one side of the cake. Then gently spread the whipped cream on top of the jam. Place the second cake on top of the first cake. Then dust with icing sugar and serve.
Notes
Sifting the Flour - this was something my Nanna used to do. While you may not do it 7 times, you definitely need to make sure your flour is sifted well to avoid lumpy batter. You must sift your flour.
Folding Flour - Use the figure 8 folding method and don't overdo it; the cake will become dense. You want to do it so the flour is just combined.
Even Cakes - you can eyeball or use a scale to weigh the amount of cake you put into the cake pans to ensure they are even.
Even Bake - place the cakes side by side in the middle of the oven rack to ensure an even bake across both cakes.
Cooling - these cakes must cool completely. If you try to add whipped cream to hot cakes, the cream will melt, and the cake will fail.
Serving Suggestions - whipped cream and jam, whipped cream with chocolate icing, strawberries and whipped cream.
Nutritional Info - does not include the filling and toppings.
Nutrition
Calories: 256kcal | Carbohydrates: 53g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 119IU | Calcium: 60mg | Iron: 2mg
