Heavenly Sponge Cake

🕒 Prep: 20 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
Be the First to Review!

If you’ve ever wanted to make a light, airy sponge cake that’s practically a cloud on a plate, this Heavenly Sponge Cake is your ticket to dessert nirvana. With just a few simple ingredients and a bit of finesse, you can whip up a treat that's perfect for any occasion.

Ingredients for Heavenly Sponge Cake

Cake flour is key for a soft, tender crumb that gives sponge cake its signature airy texture. Granulated sugar not only sweetens but also stabilizes the egg whites as they puff up. Egg whites are what give this cake its lift and lightness. Cream of tartar helps stabilize those egg whites, ensuring they hold their shape beautifully. A touch of salt balances the sweetness, while vanilla extract and almond extract add a subtle depth of flavor that elevates the simple ingredients.

Tips & Tricks

  • Make sure your bowl and beaters are completely clean and dry before beating the egg whites for maximum volume.
  • To prevent the cake from sticking, resist the urge to grease the tube pan.
  • If you don’t have a tube pan, a bundt pan can work in a pinch, but avoid non-stick surfaces for best results.

Serving Suggestions

This cake pairs beautifully with fresh berries and a dollop of whipped cream. For a more decadent option, drizzle with a chocolate ganache or serve with a scoop of vanilla ice cream. It also makes a stunning base for a trifle.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?
While cake flour gives the best texture, you can use all-purpose flour in a pinch. Just subtract 2 tablespoons from each cup of flour and replace with cornstarch.
How do I know when the egg whites are beaten enough?
Stiff peaks form when the egg whites stand straight up without collapsing when you lift the beaters. If they droop, keep beating until they hold their shape.

Heavenly Sponge Cake Recipe Walkthrough

First, crank up your oven to 350°F (175°C) so it’s ready to go when you are. Take your cake flour and sift it together with 3/4 cup of sugar. This extra step might seem tedious, but it ensures no lumps sneak into your batter, keeping your cake nice and smooth. Set this aside for a moment.

Next, grab a large bowl and start beating those egg whites until they’re foamy. You’ll want to add the cream of tartar and salt at this stage. Keep on beating until you start to see soft peaks form. It’s a bit like a workout, but hey, it's worth it!

Gradually introduce the remaining sugar, a little at a time, while you continue to beat the mixture. You're looking for stiff peaks here, which means when you lift the beaters, the peaks should stand up straight without drooping.

Now comes the folding. Take your flour mixture and gently fold it into the egg whites, about 1/4 cup at a time. Folding rather than stirring keeps all that glorious air in the batter. Finally, stir in the vanilla and almond extracts for that lovely aroma and flavor.

Pour your batter into an ungreased 10-inch tube pan. This pan helps the cake rise by giving it something to cling to. Bake for about 35 minutes, until the top is a beautiful golden color and springs back when you touch it.

Once out of the oven, invert the pan to cool completely before you even think about removing the cake. This might seem odd, but it prevents the cake from collapsing under its own weight.

Why You'll Love This Recipe

  • It's light as air with a fluffy texture that melts in your mouth.
  • Minimal ingredients make it straightforward yet impressive.
  • The perfect base for a variety of toppings and flavors.
  • Great for those who love a classic, no-fuss dessert.

Ingredients

1 cup cake flour
1 1/2 cups granulated sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Sift together the cake flour and 3/4 cup of sugar; set aside.
3. In a large bowl, beat the egg whites until foamy.
4. Add the cream of tartar and salt to the egg whites; continue beating until soft peaks form.
5. Gradually add the remaining 3/4 cup of sugar to the egg whites, beating until stiff peaks form.
6. Gently fold the flour mixture into the egg whites, 1/4 cup at a time.
7. Stir in the vanilla and almond extracts.
8. Pour the batter into an ungreased 10-inch tube pan.
9. Bake for 35 minutes, or until the top is golden and the cake springs back when touched.
10. Invert the pan and allow the cake to cool completely before removing.

Ratings and Comments

Thank you for your rating!