Recipe For A 10 Inch Sponge Cake

Recipe For A 10 Inch Sponge Cake

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I was struggling to find a simple 10" round sponge cake recipe, so here
I was struggling to find a simple 10" round sponge cake recipe, so here from www.pinterest.com.au

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:

  1. Preheat the oven to 350°F.
  2. Separate the egg whites and yolks into two separate bowls.
  3. Beat the egg whites until stiff peaks form.
  4. Add the sugar to the egg yolks and beat until light and fluffy.
  5. Sift together the cake flour, baking powder, and salt.
  6. Add the sifted dry ingredients to the egg yolk mixture and fold gently until just combined.
  7. Add the vanilla extract and mix until just combined.
  8. Gently fold in the beaten egg whites until just combined.
  9. Pour the batter into a greased and floured 10 inch cake pan.
  10. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. 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
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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?
  • 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.

  • Can I use a different type of flour?
  • 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.

  • Can I make this cake ahead of time?
  • Yes, this cake can be made a day or two in advance and stored covered at room temperature or in the refrigerator.

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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!

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