Are you looking for a cake that is light, fluffy, and perfect for any occasion? Look no further than this recipe for a 10 inch sponge cake! With simple ingredients and easy instructions, this cake is sure to become a staple in your baking repertoire.
Ingredients:
- 6 large eggs
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F.
- Separate the egg whites and yolks into two separate bowls.
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg yolks and beat until light and fluffy.
- Sift together the cake flour, baking powder, and salt.
- Add the sifted dry ingredients to the egg yolk mixture and fold gently until just combined.
- Add the vanilla extract and mix until just combined.
- Gently fold in the beaten egg whites until just combined.
- Pour the batter into a greased and floured 10 inch cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then remove from the pan and cool on a wire rack.
Nutritional Information:
Serving Size: 1 slice
- Calories: 160
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 105mg
- Sodium: 95mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0g
- Sugars: 22g
- Protein: 4g
Cooking Time:
25-30 minutes
Equipment:
- 10 inch cake pan
- Mixing bowls
- Electric mixer
- Sifter
- Wire rack
Serving Suggestions:
This sponge cake is perfect on its own, or try serving it with fresh berries and whipped cream for an extra special treat.
Variations:
For a chocolate sponge cake, replace 1/4 cup of the cake flour with cocoa powder. You can also add lemon zest, orange zest, or almond extract for different flavor variations.
Substitutions:
If you don’t have cake flour, you can make your own by measuring out 1 cup of all-purpose flour and removing 2 tablespoons of the flour. Replace the 2 tablespoons of flour with 2 tablespoons of cornstarch and sift together.
Storage:
This sponge cake can be stored covered at room temperature for up to three days, or in the refrigerator for up to a week. It can also be frozen for up to three months.
Tips:
- Make sure to beat the egg whites until stiff peaks form for the fluffiest cake.
- When folding in the egg whites, be careful not to overmix or you will deflate the batter.
- Grease and flour your cake pan well to prevent the cake from sticking.
Notes:
This recipe can be easily halved to make a smaller cake.
Frequently Asked Questions:
- Can I use a different size cake pan?
- Can I use a different type of flour?
- Can I make this cake ahead of time?
You can, but the baking time and yield will vary. For a 9 inch cake pan, increase the baking time by a few minutes. For a 12 inch cake pan, decrease the baking time by a few minutes.
Cake flour is preferred for its low protein content, which results in a lighter cake. You can use all-purpose flour, but the cake may be slightly denser.
Yes, this cake can be made a day or two in advance and stored covered at room temperature or in the refrigerator.
Final Thoughts:
This recipe for a 10 inch sponge cake is a classic for a reason. It’s simple to make, yet results in a cake that is light, fluffy, and perfect for any occasion. Give it a try and impress your friends and family with your baking skills!