Although it might be convenient to buy a sponge cake from the store or pick up a cake mix (also called a premix) at the supermarket, there is just something special about making your own. Using a traditional plain sponge cake recipe might take a little longer to make than using a cake mix recipe, but it comes with many benefits. There are many reasons to learn to bake bread or cakes from scratch, for example:
- You know exactly the ingredients you will consume. This is an issue in the world today, with people being increasingly concerned about mass produced, industrialised food that contains lots of chemicals, additives and preservative.
- It’s cheaper to make. For example, if you shop around you can get 5-10X more flour than the cost of a small box of premix.
- You can buy ingredients that are fresher.
- Most people agree that making it yourself will taste better.
- It’s fun and educational, especially for children.
The following is a traditional sponge recipe that takes around 30 minutes to make.
Traditional Plain Sponge Cake Recipe
EQUIPMENT
8-inch (20cm) round cake tin. Although a round cake tin is traditional for sponge cakes, if you prefer a square cake tin instead, use a 7-inch (17.5cm) one.
Grease proof paper
Electric whisk with low and high-speed settings
Cooking pan to melt butter
Large bowl
Thermometer
Toothpick or fork
Wire rack
BAKING TIME
Preheat oven to 180C (356F or Gas Mark 4)
Bake for aproximately 30 minutes
INGREDIENTS
Eggs (whole) – 500g (17.6 oz)
Castor Sugar – 300g (10.6 oz)
Pain White Flour – 215g (7.6oz)
Corn Flour – 65g (2.3oz)
Butter (unsalted)- 15g (0.5oz)
METHOD
1) Sieve plain white flour and cornflour together into a bowl.
2) Fill a large bowl with hot water. Inside this, place the electric whisk bowl and add to this the eggs and castor sugar. Whisk by hand initially using a fork until the temperature of the mix comes up to 45C (113F). Remove the electric whisk bowl from heat and attach to machine. Whisk at high speed for 8 minutes. The mixture should become light and fluffy. Turn whisk to low speed allowing the mixture to cool.
3) Prepare the cake tin by using grease proof paper on the bottom. Do not grease the sides.
4) Melt the butter gently using a cooking pan on the hob.
5) Add flour mix gradually to the egg/sugar mix of the electric whisk bowl. Mix using a spatula until smooth.
6) Add melted butter to the smooth flour/egg/sugar mix and stir until mixed.
7) Fill the cake tin around two-thirds full and place in the preheated oven at 180C (356F or Gas Mark 4) for around half an hour.
8) Test the cake by inserting a toothpick or fork into the middle. If it comes out clean you are good to go. If it is messy, place the cake straight back in the oven for another 5 minutes and then retest.
9) Take the cake out of oven and allow to cool before placing on wire rack.
10) Consider applying a topping, filling or decorating the cake.
Plain Sponge Cake Topping and Fillings
Although this article is about the sponge itself, here are some general ideas regarding the toppings and fillings.
A sponge cake is one of the most versatile desserts for your dessert table. You can make it ahead of time and assemble it at with almost any topping or filling. The key regarding toppings is making sure that you give yourself enough time to put them on. Toppings can range from the most basic dusting of sugar to elaboroate layered treats.
If you have a sweet tooth, you can bring a plain sponge cake base to life with any kind of jam. One simply needs to melt two tablespoons of butter and mix in a quarter of a cup of boiling water and then three quarters of a cup of any flavoured jam. Blend the ingredients and pour them on the cake. Spread the mixture with a spatula. A little whipped cream gives a nice finishing touch.
Another option is a puree apple pie-style filling that can also be used as a sponge topping.
Alternatively, a fresh fruit topping involves nothing more than whipped cream and strawberries or raspberries. You can flavour the cream with vanilla, spices or a touch of alcohol such as brandy.
If chocolate is your thing, consider using a Nutella style spread. However, it is easy to make your own delicious and very simple chocolate spread. Add a little water and butter to a small cooking pan and bring it to a gentle simmer. Turn the heat to the lowest setting and break into it a large bar of dark or milk chocolate. Keep stirring and when it melts, add a touch of cream. Pour this mix over the top of the sponge and spread evenly with a spatula or the back of a knife. You can add cake sprinkles on top whilst the mix firms up if you wish.
If you prefer something savory, try using a crunchy peanut butter mixed with cream cheese for the topping.
The above suggestions are just a starting point regarding fillings and toppings. A plain sponge base is like a blank canvas to an artist. Basically, use your commonsense and be willing to experiment. You will surprise yourself at the delicious twists you can come up with.
Summary
Sponge cakes from around the world reveal considerable variance in ingredients and techniques used. However, what they have in common are 3 core ingredients: flour, eggs and sugar. Our traditional plain sponge cake recipe provides a great starting place to explore this form of soft textured, light and fluffy cake.
A bonus is that compared to other types of cake, the light texture of sponge cake means it has a reputation for being a healthier option. According to the USDA, one piece (Portion: 1/12 of 10-inch cake) of sponge cake prepared from a recipe is 187 calories. By comparison, chocolate cake with frosting (icing) is 537 calories. Therefore, the next time you hear someone say “you can’t have your cake and eat it”, consider replying with,” you can if it’s a sponge cake!”.
