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The Best Moist Sponge Cake Recipe

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4.3 from 6 reviews

This is the best moist sponge cake recipe that yields a tall, fluffy, and tender cake perfect for layering and frosting. Its stable yet soft texture makes it an ideal choice for classic American desserts, ensuring a reliable and delicious result every time.

Ingredients

Wet Ingredients

  • 4 Eggs, at room temperature
  • 2 teaspoons Vanilla extract
  • 30 g Whole milk, at room temperature
  • 55 g Vegetable oil

Dry Ingredients

  • 150 g Granulated sugar
  • 125 g Cake flour (all-purpose flour can also be used)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 170°C (340°F) without fan. Prepare a 20 cm / 8-inch cake pan by lining the bottom and sides with parchment paper. Soak a homemade or store-bought cake strip in water to wrap around the pan to help the cake bake evenly.
  2. Whip Eggs and Sugar: In a mixing bowl, combine eggs, vanilla extract, and granulated sugar. Whip on high speed with an electric hand mixer or stand mixer for at least 5 minutes until the mixture is very pale, creamy, and fluffy, reaching the ribbon stage where the batter forms thick ribbons when dropped back into the bowl.
  3. Refine Air Bubbles: Reduce the mixer speed to low and continue whipping for another 1-2 minutes to break down large air bubbles, helping prevent large holes in the finished cake.
  4. Sift and Fold Flour: Sift the cake flour and gently fold it into the whipped egg mixture using a rubber spatula. Use careful folding motions to combine without deflating the air incorporated in the batter.
  5. Add Milk and Oil: Pour in the room temperature milk and vegetable oil. Incorporate them into the batter with a cut and fold technique—cut down through the center, scoop from the bottom, and fold over the top, rotating the bowl slightly each time until just combined. Avoid overmixing.
  6. Bake the Cake: Pour the batter into the prepared cake pan and bake at 170°C (340°F) for approximately 40 minutes. Do not open the oven door during the first 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  7. Cool Upside Down: After baking, invert the cake and allow it to cool completely upside down on a wire rack. This helps maintain the cake’s height and moist texture.
  8. Cut and Frost: Once cooled to room temperature, slice and frost the sponge cake as desired for layered cakes or other decorations.

Notes

  • Ensure all ingredients are at room temperature to achieve the best texture and rise.
  • You can substitute cake flour with all-purpose flour, but a lower protein content in cake flour produces a softer, moister sponge.
  • The recipe contains no baking powder; the cake rises primarily through air whipped into the eggs.
  • Use a digital scale to weigh ingredients precisely.
  • The two-step whipping process is crucial to incorporate enough air and create a stable, fluffy batter.
  • For the cut and fold method: Cut down through the center of the batter with a spatula, scoop from the bottom, fold over the top, rotate the bowl, and repeat just until combined to avoid deflating the batter.
  • Use a cake strip wrapped around the pan to keep the edges cool, promoting even rising and preventing domed tops.
  • Make your own cake strip by dampening folded kitchen paper, wrapping it with aluminum foil, and wrapping around the pan.
  • Oven temperatures vary, so use an oven thermometer to maintain accurate heat and adjust baking times as needed.
  • Allow the sponge cake to set fully as it cools; avoid cutting while still warm to prevent crumbling.
  • The finished sponge cake should be about 7-8 cm (2-3 inches) tall, suitable for two or three-tier cakes.

Find it online: https://bitezly.com/the-best-moist-sponge-cake-recipe/